Description

Indoor Restaurant Plants According to Feng Shui

Indoor restaurant plants play a significant role in enhancing the ambiance and atmosphere of dining spaces in Nairobi. They contribute to aesthetic appeal by adding color, texture, and a natural element that can make a restaurant feel more inviting. Additionally, plants can improve air quality by absorbing toxins and releasing oxygen, creating a healthier environment for both guests and staff.

Incorporating indoor plants into a restaurant design creates a more enjoyable dining experience and promotes a connection to nature, which can be particularly appealing in urban settings. Proper placement and care can ensure that these plants thrive and continue to enhance the restaurant environment.

According to Feng Shui, plants are classified as male or female, based on their energy characteristics. In the restaurant, it’s best to place female plants such as cyclamen, money plant, begonia, or violet. Florists recommend avoiding expensive exotic plants. It’s better to choose flowers with thick leaves and a glossy surface, as they will need to be frequently wiped clean (money plant, ficus, chlorophytum, anthurium, etc.). Generally, plants from different groups are suitable for the restaurant:

Live Indoor Restaurant Plants: The “Biophilic” Anchor

Role: To signal freshness, luxury, and a connection to nature.

Live indoor plants serve as the “Biophilic Anchor” of a restaurant’s interior identity. Beyond aesthetics, they perform a critical psychological function: a thriving living plant subconsciously signals to diners that the establishment values freshness and vitality—an association that naturally extends to the perceived quality of the ingredients served.

Because they demand daily care, they act as a subtle indicator of luxury and attention to detail. These plants are best deployed in “high-touch” zones—such as tabletop centerpieces, banquette dividers, or eye-level shelving—where customers can verify their authenticity up close, deepening the sensory experience of the meal.

Best Live Indoor Restaurant Plants Design Applications

The “Chef’s Garden”

This application transforms simple decor into an interactive culinary experience. By placing pots of aromatic herbs like basil, rosemary, or mint directly on dining tables or in vertical planters near the open kitchen, you create an immediate sensory connection for the guest. It visually reinforces the freshness of the ingredients, acting as a living promise of quality. The scent of crushed leaves adds a subtle, appetizing fragrance that enhances the meal. Furthermore, seeing chefs or bartenders physically snip herbs during service adds a theatrical element of “farm-to-table” authenticity that static decor simply cannot match, effectively blurring the line between the kitchen and the dining room.

Statement Trees

In cavernous dining halls, large potted trees serve as crucial architectural anchors. Tall species like the Ficus Lyrata (Fiddle Leaf Fig) or Olive trees provide verticality that humanizes the scale of a room. Without them, high ceilings can make a space feel cold and industrial. But with them, the perceived ceiling height visually lowers, creating intimate “rooms within a room.” These trees act as natural focal points around which tables can be clustered, offering diners a sense of protection and privacy. Their organic, irregular branching contrasts beautifully with the rigid straight lines of tables and chairs, softening the overall aesthetic and adding a sense of established luxury.

Air Quality Zones

Utilizing dense plantings in vestibules and entryways serves a dual purpose: physical filtration and psychological transition. Physically, plants with high leaf surface area help trap particulate matter and street dust before it enters the pristine dining area. Psychologically, this “green airlock” acts as a decompression zone. As guests step off a noisy, concrete street into a lush, oxygen-rich corridor, their heart rates lower and their mood shifts. This sensory reset is vital for hospitality. It signals to the diner that they are leaving the stress of the outside world behind and entering a curated, restorative sanctuary where they can relax and focus on the food.

The Constraint

The primary challenge with live interior landscaping is that biology dictates architecture. Unlike furniture, which can be placed anywhere, live plants have non-negotiable needs for photosynthesis. This forces designers to map the floor plan based on natural light penetration rather than purely maximizing seat count or traffic flow. Tables must be arranged to ensure large plants remain within the specific “lux” (light intensity) zones of windows or skylights. If a prime corner is dark, a live tree cannot survive there without installing expensive specialized grow lights. Consequently, the layout becomes a negotiation with nature, where the health of the greenery often takes precedence over the flexibility of the floor plan.

The most popular live indoor plants for restaurants

Here is a curated list of the 15 most popular live indoor plants for restaurants, selected for their balance of durability, visual impact, and ability to survive the unique challenges of a hospitality environment (low light, drafts, and busy staff).

The “Unkillable” Anchors

These are the industry standards for a reason—they survive neglect and low light.

1. Snake Plant (Sansevieria / Dracaena trifasciata)

Virtually indestructible. The Snake Plant thrives in dark corners where other plants die. Its vertical, sword-like leaves make it an excellent architectural room divider that doesn’t take up wide floor space.

2. ZZ Plant (Zamioculcas zamiifolia)

The ZZ Plant has glossy, waxy leaves that look polished and high-end even when covered in restaurant dust. It is drought-tolerant, meaning it won’t die if your staff forgets to water it for three weeks.

3. Cast Iron Plant (Aspidistra elatior)

True to its name, Cast Iron Plant withstands temperature fluctuations (near doors), drafts, and deep shade. It provides a lush, leafy “jungle” look without the fuss of delicate tropicals.

4. Chinese Evergreen (Aglaonema)

One of the few low-light plants that offers color is Aglaonema Chinese Evergreen. Varieties come with pink, red, or silver variegation, allowing you to match the plant to your restaurant’s branding palette.

The Statement Pieces

Large floor plants to fill corners, lower ceilings, and create “zones.”

5. Fiddle Leaf Fig (Ficus lyrata)

The Fiddle Leaf Fig is a plant of modern design. Its massive, violin-shaped leaves create immediate drama and luxury. Note: Requires good natural light, usually placed near windows.

6. Rubber Plant (Ficus elastica)

The Rubber Plant is dark, moody, and glossy. The deep burgundy or almost-black leaves work perfectly in steak houses, evening lounges, or industrial-chic interiors.

7. Bird of Paradise (Strelitzia nicolai)

Bird of Paradise offers the height and tropical scale of a banana tree but is tidier indoors. It creates a massive green canopy that makes a dining room feel grand.

8. Kentia Palm (Howea forsteriana)

The Howea forsteriana is a classic “hotel lobby” palm. It is elegant, feathery, and tolerant of lower light than most other palms, making it the go-to choice for adding height without blocking sightlines.

9. Dracaena (Corn Plant or Dragon Tree)

Tall and slender with a woody trunk. Dracaena has a small footprint, making it perfect for tight spaces between tables where you need vertical green without the bulk.

The Trailing & Hanging Varieties

Used for high shelves, suspended pots, and green walls.

10 Pothos (Epipremnum aureum)

The fastest-growing vine for indoor spaces is the Pothos. It creates instant “green waterfalls” from high shelves or bar racks. It is also incredibly easy to propagate (you can make more plants for free).

11. Heartleaf Philodendron

The Heartleaf Philodendron is similar to Pothos but with a matte finish and heart-shaped leaves. It is often used to soften the hard edges of industrial shelving or metal beams.

12. English Ivy (Hedera helix)

The English Ivy (Hedera helix) is a classic for “Old World” or rustic Italian aesthetics. It looks beautiful trailing from baskets, though it requires cooler temperatures and more moisture than Pothos.

Tabletop & Detail Plants

Small footprint plants for tables, counters, and restrooms.

13. Peace Lily (Spathiphyllum)

One of the few indoor plants that blooms (white flowers) in low light is the Peace Lily. It is also “communicative”—its leaves droop dramatically when it needs water, acting as a visual alarm for busy staff to water it.

14. Succulents (Jade, Echeveria, Aloe)

The Succulents (Jade, Echeveria, Aloe) are perfect for sunny windowsills or bright cafe tables. They have a small root system (need tiny pots) and require very little water. Note: They will die quickly in dark dining rooms.

15. Spider Plant (Chlorophytum comosum)

Playful and messy in a good way. Spider Plant (Chlorophytum comosum) produces “babies” that hang down, adding texture. It is non-toxic and very safe for family-friendly restaurants where kids might touch the plants.

Artificial Indoor Restaurant Plants: The “Architectural” Solution

Role: To solve structural problems and create the right atmosphere in “impossible” places.

Artificial indoor restaurant plants function as the “Architectural” solution, solving design challenges where biology fails. They are the versatile answer for “impossible” locations—spaces that are too dark, too high for maintenance, or require strict hygiene protocols (like open kitchens).

Unlike living plants, they are precision-engineered tools. Designers use them to mask unsightly utilities, soften harsh concrete columns, or create privacy screens without the bulk of drywall. Whether suspended from high-volume ceilings to lower the visual scale or installed as “green walls” in windowless basements, they provide consistent, permanent structure, ensuring the intended “green” atmosphere remains immutable regardless of lighting conditions or staff neglect.

Best Artificial Indoor Restaurant Plants Design Applications

The Green Ceiling

Suspended greenery is a masterclass in spatial efficiency. By draping lush artificial vines or ferns from rafters, designers reduce the room’s visual and acoustic volume, making vast spaces feel intimate. This creates a lush canopy effect that improves sound dampening without sacrificing a single square foot of valuable revenue-generating floor space.

Privacy Dividers

Artificial hedges are the gold standard for creating intimate dining zones. Unlike live plants, which inevitably thin out near the soil due to low light, faux boxwood remains perfectly dense from top to bottom. This guarantees permanent visual blockage between booths, ensuring diners feel secluded and comfortable regardless of the season.

Dark Corners & Bathrooms

These serve as the ultimate solution for “dead zones” where biology fails. High-quality replicas thrive in windowless basements, dimly lit corridors, and restrooms, injecting vibrancy into spaces that usually feel sterile. They maintain their emerald hues indefinitely without sunlight, preventing the depressing sight of yellowing, dying foliage in low-light areas.

The Artificial Plants “Design-First” Advantage

True artistic freedom lies in consistency. With artificial botanicals, designers can manipulate branches to perfectly frame a view or accentuate architectural lines without fear of overgrowth. Unlike live plants that unpredictably seek light, faux replicas lock the ideal composition in place, guaranteeing that the designer’s exact visual intent remains permanent and pristine.

Floral Indoor Restaurant Plants (Fresh & Dried): The “Emotional” Highlight

Role: To inject seasonality, color, and a sense of “special occasion.”

Flowers are ephemeral; their fleeting nature implies that the restaurant has money and pays attention to detail.

Best Floral Indoor Restaurant Plants Design Applications

The “Welcome” Moment

First impressions are non-negotiable in hospitality. A massive, curated fresh floral arrangement at the hostess stand instantly signals luxury and obsessive attention to detail. This “hero piece” anchors the entryway, utilizing natural scent and vibrant color to captivate guests before they are even seated, establishing a high-value expectation for the experience to follow.

The Micro-Seasonal Shift

Floral accents offer the most cost-effective way to refresh a restaurant’s atmosphere. By simply swapping table bud vases—perhaps bright daffodils in spring for deep red dahlias in winter—restaurateurs can completely alter the dining room’s emotional palette. This keeps the aesthetic feeling current and responsive without the expense of replacing permanent fixtures.

Dried Florals (The Hybrid)

Dried botanicals represent the perfect middle ground between authenticity and durability. Materials like pampas grass or preserved eucalyptus provide the intricate, organic texture of real plants but possess the lifespan of artificial decor. They capture the trendy “Boho-Chic” aesthetic while eliminating water maintenance, making them ideal for high-shelf displays or long-term installations.

Strategic Integration: The “Mixed Media” Approach

The “Mixed Media” approach is the industry standard for high-end hospitality design because it acknowledges a fundamental truth: Guests judge a restaurant by what is right in front of their faces, but they experience the “vibe” through their peripheral vision.

By using a Zonal Strategy, designers can create the illusion of a fully living, breathing ecosystem while drastically reducing the operational nightmare of maintaining one.

Here is an in-depth breakdown of how this strategy maximizes impact and creates operational efficiency.

Zone 1: The “Haptic” Zone (Touch & Smell)

Range: 0 to 3 feet from the guest (Tabletops, Host Stand, Bar Counter).

Strategy: 100% Live or Fresh Floral.

This is the zone of high scrutiny. Guests are sitting here for 45–90 minutes. They will subconsciously notice the texture of a leaf, the scent of a flower, or the water in a vase.

The Psychological “Halo Effect”

This is the most critical trick in the mixed media book. If the small plant on the table is real, the human brain automatically assumes the giant hanging vines 20 feet above are also real. The authenticity of the foreground validates the artificiality of the background.

Operational Logic

These plants are small, accessible, and easy for staff to water or swap out quickly if they wilt.

Best Use

Fresh cut flowers in bud vases, small potted succulents on tables, or fresh herbs (mint/basil) on the bar top.

Zone 2: The “Traffic” Zone (Separation & Flow)

Range: 3 to 8 feet (Walkways, Booth Dividers, Corners). Strategy: The Hybrid Mix (High-Quality Artificial or Hardy Live).

This zone functions as the “skeleton” of the restaurant layout. Plants here are used to create privacy between tables or guide foot traffic.

The Durability Factor

Live indoor restaurant plants in high-traffic areas get bruised by passing waiters, brushed against by customers’ coats, and exposed to drafts from the door. Artificial plants are superior here because they can withstand physical contact without looking “battered.”

The Lighting Solution

Booth dividers often sit in the shadow of the table or furniture. Live plants eventually lose their bottom leaves (becoming “leggy”) due to lack of light, ruining the privacy screen. Artificial hedges remain dense from top to bottom forever.

Best Use

Dense artificial boxwood hedges as dividers; large, hardy live Snake Plants (Sansevieria) or ZZ plants in corners where they won’t get bumped.

Zone 3: The “Atmosphere” Zone (Overhead & Reach)

Range: 8+ feet (Ceilings, Beams, High Shelves, Green Walls). Strategy: 100% Artificial.

This is where you create the “wow” factor. This zone fills the visual field and lowers the acoustic scale of the room.

The Maintenance Reality

Watering live indoor restaurant plants on a ceiling requires ladders, after-hours labor, and specialized irrigation systems that risk leaking water onto diners’ heads. It is a logistical liability.

The Visual Trick

At a distance of 10 feet or more, the human eye cannot distinguish the plastic texture of high-quality faux foliage. The “green mass” is all that registers.

Best Use

Cascading ivy or ferns from rafters, “green walls” behind the bar (where bottles are stored), and large canopy trees where the trunk is real wood but the high branches are artificial.

Summary of the Strategy

“Anchor with Real, Fill with Faux.” Give the guest a genuine interaction with nature at the table (Real), and use artificial greenery to fill the volume of the room (Faux). This convinces the guest they are in a lush garden, while the owner only has to water 20 small pots instead of a whole greenhouse.

Summary of Styles

The Urban Jungle

This style prioritizes total immersion, layering hanging vines, floor plants, and dense dividers to create a lush ecosystem. By blending hardy live plants with artificial canopy fillers, it achieves an “overgrown” aesthetic that transports diners away from the city. It creates a wild, sensory-rich escape where nature feels dominant over architecture.

Minimalist Zen

Relying on the power of negative space, this style treats plants as living art. A single, sculptural specimen—like a Bonsai Pine or Olive tree—is placed against a stark, empty wall to command attention. It favors quality over quantity, creating a calm, sophisticated atmosphere where every branch silhouette is intentional and distinctly visible.

The “Instagram” Wall

Designed purely for digital engagement, this feature serves as a high-impact marketing tool. It utilizes durable, high-density artificial vertical gardens to withstand constant crowds and touching. Often paired with neon branding, it provides a consistent, photogenic backdrop that encourages guests to share their experience, effectively turning diners into online brand ambassadors.