The industrial café has become the new stage set for daily life. Concrete underfoot, steel beams overhead, a quiet orchestra of espresso machines and cutlery in between. It looks raw, real, a little unfinished on purpose.
The question is simple but sharp: how do you keep that kind of beauty truly clean where food is served, shared and photographed from every angle?
Let us walk through it, from floor to ceiling, from aesthetic dream to hygienic reality.
Industrial design speaks a language that feels honest. Pipes are visible, bricks are bare, wires run in clean lines across the ceiling. There is a sense that nothing is hiding, that the building is allowed to be itself.
In F&B, this look does a few powerful things:
It makes spaces feel urban and contemporary
It creates a contrast with warm food and human interaction
It photographs beautifully, with textures that pop on camera
For guests, it can feel like eating inside a reimagined warehouse or studio, where every surface has a story and every beam has seen time go by.
Let us be real. Part of the power of this aesthetic comes from the feed.
A latte on a rough concrete counter, a burger under a moody pendant light, a dessert plate against a plaster wall with hairline cracks and shadows. These moments travel.
The industrial look:
Frames people in a cinematic way
Turns casual meals into “content”
Helps brands look modern and design aware
But what the camera does not always show is the dust on that beam, the grease mist on that metal duct or the crumbs caught in the micro cracks of that unsealed counter.
Industrial interiors invite textures:
Rough concrete
Exposed brick
Unfinished wood
Black metal beams and cable trays
These textures are beautiful, but they are also full of tiny hiding places. Dust settles on high ledges. Grease particles from the kitchen float and cling to cold metal. Spills sink into porous surfaces and leave permanent ghosts.
In a home, this is an annoyance.
In F&B, where food safety, odours and allergens matter, it becomes a real problem.
Health inspectors do not care how good the light looks on camera. They care about:
Cleanable surfaces
Proper ventilation
Pest control
Safe food handling zones
When industrial style is done without thinking about hygiene, you get:
High, unreachable shelves stuffed with “decor” that collects dust
Raw brick behind prep areas that cannot be properly wiped
Open ceilings where dirt drops from pipes onto guests or tables
The trap is simple: looking authentic while quietly failing the hygiene test.
Before picking a single pendant lamp, think about the journey:
How guests move through the space
How staff weave between tables
How food travels from kitchen to table
A hygienic industrial layout:
Keeps circulation clear and uncluttered
Separates dirty traffic (plates going back) from clean traffic (plates going out)
Reduces tight corners where dust, dirt and dropped food accumulate
The more intentional the flow, the easier it is to keep the place clean without fighting the design.
Industrial style often blurs the lines between front of house and back of house. Open kitchens, visible prep, exposed dish pass. This can be beautiful and theatrical, but zoning must still exist, even if it is invisible.
Consider:
Splash zones near sinks and dish areas
Heat and steam zones near stoves and grills
Handwash stations for staff in logical, visible spots
Use subtle changes in floor finish, ceiling height or lighting temperature to mark these zones. The space still looks like one story, but hygiene rules still hold quietly underneath.
The floor carries everything: footsteps, spills, broken glass, muddy shoes, delivery traffic.
For an industrial look that works in F&B:
Sealed concrete: Keep the concrete look, but grind and seal it so it is non porous, stain resistant and mop friendly.
Large format tiles: Choose tiles with subtle texture, minimal grout lines and a matte finish that still cleans easily.
Resin or epoxy floors: These can mimic concrete while offering seamless, hygienic surfaces without joints that trap dirt.
Avoid:
Raw, unsealed concrete that powders and absorbs every spill
Deep, wide grout lines that darken and smell over time
Think of the floor as your stage. It should carry all the drama without holding on to yesterday’s mess.
Industrial walls do not have to be fragile:
For exposed brick, use appropriate sealants to reduce dust and improve wipe ability, especially near food.
For plaster or cement render, pick paints that are washable and do not peel when scrubbed.
In splash zones, consider using subtle wall panels or tiles that visually match the industrial look but clean like a commercial kitchen.
Ceilings with visible pipes and ducting are a signature of the style. To keep them hygienic:
Limit the number of decorative items hung overhead
Group cables and conduits neatly in trays, not spaghetti style
Use finishes on ducts that can be wiped, not rough, raw surfaces in critical areas
The aim is simple: keep the drama, remove the chaos.
These are the closest to the plate, the glass and the hand.
Industrial style favourites include:
Solid wood
Concrete
Metal sheets
Make them service ready by:
Sealing wood with food safe finishes that resist stains
Using concrete composites or sealed concrete that do not generate dust
Choosing metal tops that do not rust into contact areas and are resistant to acids, coffee and alcohol spills
Every table should be able to return to “day one” look after a proper wipe down, not carry a permanent history of sauces and coffee rings.
Some materials look amazing in photos but are a nightmare in reality:
Old reclaimed wood that splinters and absorbs oil
Unsealed stone with veins and pits
Textured paints that hold crumbs and grease mist
If you love the look:
Use them away from food contact zones
Treat them with sealers and finishes designed for hospitality use
Schedule regular deep cleaning that matches the material’s needs
Beautiful does not have to mean fragile.
Industrial style often flirts with controlled decay:
Rusted metal frames
Patinated surfaces
Weathered objects as decor
In F&B, this must be handled carefully. Rust flakes, metal dust and unstable finishes can become contamination risks.
The rule of thumb:
Patina belongs to decor, not to surfaces that touch food or hands often
Decorative rust should be sealed and kept away from direct contact
Anything that sheds, stains or leaves residue must be managed or removed
A space can feel aged, but it still needs to pass a white cloth test.
Moody, low lighting is a favourite of industrial interiors. It makes metal glow softly, concrete feel warm and people look good.
However:
Low light hides dust on shelves and ledges
Strong spotlights can exaggerate streaks and fingerprints
Dark corners can become blind spots for cleaning routines
Design lighting with:
Enough general brightness for staff to see surfaces clearly during cleaning
Task lighting for counters, bar tops and prep areas
The option to increase light levels before or after service to reveal what must be cleaned
You can have candle like warmth and still communicate cleanliness:
Use warm white light that does not distort the look of food
Add subtle accent light to highlight clean surfaces and gleaming metal
Avoid making the whole space so dark that guests feel unsure about hygiene
Cleanliness is not only about germs. It is also a feeling. Light shapes that feeling.
Industrial cafés love open kitchens, visible grills and big coffee machines. All of that produces:
Steam
Smoke
Fine grease particles
Without strong extraction and proper filters, these land on:
Ducts
Beams
Decorative shelves
Even guests’ clothes
Invest in:
Correctly sized hoods and extraction systems
Regular filter cleaning or replacement
Directional airflow that pulls away from seating areas
A space that smells like fresh bread or brewed coffee is inviting. A space that smells like old oil or trapped smoke is not.
Air is a part of hygiene too:
Stale air can make a place feel heavy and unclean
Temperature that is too warm encourages bacterial growth in some areas
Poor airflow lets odours linger
Industrial style often includes large windows, but those cannot always stay open. Balanced mechanical ventilation with occasional natural air breaks keeps the space feeling clear and alive.
The more complex the textures, the clearer the cleaning system must be.
Daily tasks might include:
Wiping and sanitising all tables, counters and touch points
Sweeping and mopping sealed concrete or tile floors
Wiping visible ducts or metal surfaces near the kitchen
Emptying bins and wiping bin exteriors
Weekly tasks might include:
Dusting high shelves, beams and decorative ledges
Wiping down visible pipes and cable trays where reachable
Cleaning light fixtures and checking for insect or dust buildup
Monthly or quarterly deep cleans might include:
Professional cleaning of ducts and extraction systems
Re sealing certain surfaces if required
Moving large furniture to clean hidden floor edges and corners
Checklists should be written for your unique space, not borrowed blindly. Every extra pipe and ledge needs its moment on that list.
Concrete, wood, metal and tile do not like the same chemicals.
Some simple principles:
Use pH balanced cleaners on sealed concrete so you do not damage the seal
Avoid harsh products on wood that strip protective finishes
Use food safe sanitisers on all surfaces that plates or food may touch
Test products on small, unseen patches before committing
The goal is to keep the industrial look fresh, not slowly eaten away by aggressive cleaning.
Hygiene is not only about tools. It is about attention.
Train staff to:
Look up, not just down
Notice dust on beams, smudges on glass, streaks on black metal
Treat crumbs under bar stools and sticky menus as urgent, not optional
Give them clear standards:
“This is what a clean table looks like.”
“This is how the floor should feel underfoot.”
“This is what we check before closing.”
When the eye becomes trained, the space starts policing itself.
Cleaning should not feel like an afterthought squeezed into the last ten minutes.
Build rituals:
Mini resets after every two or three tables
Quick bar wipe downs every thirty minutes
Floor spot checks mid shift
If the space is open plan, guests will see some of these rituals. Done with care, this actually increases trust. It becomes part of the choreography of the place.
In an industrial setting, everything is more visible. That includes cleaning.
Use that:
Have baristas or bartenders wipe and reset surfaces in a calm, unhurried way
Use cloths and tools that look neat, not messy or overly harsh
Let guests see that rags are changed, sanitisers are labelled and tools are stored properly
This small “performance” tells a story: we care enough to clean, and we do it with intention.
You do not have to cover the space with signs about hygiene. A few quiet touches are enough:
Hand sanitiser in well designed bottles that match the aesthetic
Clear menus or QR codes that look intentional, not temporary
Occasional social posts showcasing cleaning routines behind the scenes
The message is: this place may look raw and industrial, but it is run with precision and care.
It is easy to get carried away:
Crumbling brick everywhere
Exposed, flaking paint
Old machinery and junk as decor
What looks “authentically rough” in a photo can feel dirty in real life. Especially when people are eating.
Balance is the key:
Raw next to refined
Rough walls next to extremely clean tables
Old textures next to clearly new, hygienic surfaces
Every design decision should come with a maintenance question:
How often will this need cleaning?
What products can be used on it?
Will it still look good in two years of daily service?
If the answer is vague, reconsider the material or its location. The most expensive mistake is a beautiful surface that becomes impossible to maintain and needs replacing.
The industrial trend is evolving:
Metal and concrete are being paired with softer, cleaner friendly materials
Smart coatings resist bacteria, stains and fingerprints
Design teams and operations teams collaborate from the first sketch
The future industrial F&B space might:
Look raw but feel quietly luxurious in its cleanliness
Use technology to monitor air quality and cleaning schedules
Blend sustainability with hygiene, using materials that last without toxic treatments
The aesthetic is not going away. It is simply growing up.
The viral industrial aesthetic can be more than a pretty backdrop. When handled with care, it becomes a stage where food, people and hygiene share the spotlight.
Concrete can be sealed, steel can be wiped, brick can be tamed with the right finish. Light can flatter faces and still reveal dust. Staff can move like performers, weaving cleaning rituals into service so smoothly that guests just feel safe, not lectured.
The secret is simple: design with cleaning in mind, choose materials that work as hard as your team and let hygiene become part of the poetry of the place.
When steel, stone and soap agree with each other, the café or restaurant does more than look good on screen. It feels right in real life.
Sign up to receive regular insights and lifestyle articles from Studio by DH, The Edit.
