According to five senses, sight, smell, taste, hearing, and haptic, sight receives the most attention in restaurant interior design; however, the other senses are significant as well. Since taste is impossible to deliver through interior design, this thesis focuses on the other four senses, which are sight, smell, hearing and haptic, in regard to restaurant sensory design.

To impart sensory design strong theory background, in literature review part, physiological and psychological theory about sight, smell, hearing, and haptic are studied. These senses do not act separately, but work as a unit to deliver humans a comprehensive perception of a space.

The main purpose of this thesis is to create a restaurant sensory design framework, which is applicable for designers to design a restaurant. Moreover, the framework is an effective reference for restaurant owners as well.

A case study is followed to illustrate how to use the framework while designing a restaurant. King Buffet, a Chinese restaurant in Ames, Iowa is chosen as the subject of case study. The final redesign shows distinct advances compared to the original design, which reveals importance of sensory design.