Interior decoration of a restaurant is always an individual process. Even the institutions that are part of the network have certain features. One way to make the room fresh, vibrant and pacifying is to use fresh flowers and plants. They not only delight visitors with their greenery and bright colors, but also clean the air of dust, absorb carbon dioxide and contribute to the destruction of pathogenic microorganisms living in the air. Properly selected specimens can decorate any space. The main thing is not to turn the room into a jungle completely covered with plants.
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Suitable style
The only style that allows an excessively large number of representatives of the flora is eco-design, which seeks to bring visitors closer to nature. In other cases, a few flower beds or tubs are sufficient. For special occasions or design features of the restaurant, tables can be decorated with cut fresh flowers. They, as a rule, are intensely fragrant and look especially romantic and festive. Even a simple bunch of field daisies is enough to transform the room. In general, the use of fresh flowers is always beauty and a sea of benefits, but subject to all the rules for caring for them.
Flower Difficulties
Despite their splendor, they can also become a source of trouble and difficulty in the case of an irresponsible approach to their quantity and care. All plants need care and appropriate living conditions. First of all, this of course applies to sufficient lighting. In dark rooms, intensive growth cannot be expected, so it is imperative that the location on the sunny side or the presence of panoramic windows give plenty of light. Also, flowers need to be watered, and not in any way, but in a certain amount.
The solution may be a special schedule for caring for greens. In addition, despite all the attention and care, your wards can die, and the fault is most often caused by parasites or vandalism of some irresponsible visitors who can not only break the flower, but also pour some drink into the ground. Therefore, it is important to timely monitor dying specimens and replace them in time. As for the cut options on the tables, we must not forget about the possible allergic reaction of guests and staff. Therefore, choosing plants, make sure they are safe.