The aim of this research is to recognize the specific parameters and requirements governing the design process of a mass catering facility in Greece as well as the recent tendencies in their design and aesthetics. In the introduction, an explanation is given of the importance of catering establishments as a design object, as well as a quantitative reference to the increasing trend of new mass catering businesses during the greek economic crisis and the reasons for this phenomenon. In the first part of the research on the design of such spaces, a list of their types and their claims is made according to the Health Inspection Services. Then, the parameters of their design process are analyzed as an object of the interior architecture field followed by an analysis from the point of view of architects, of professionals in the field and of a restaurant consultant. Finally, we present the existing data on the prevailing design and aesthetic trends. In the second part of the research a case study is conducted in 6 newly designed or refurbished mass catering venues in Volos, through the process of interviews with their designers. The aim is to verify the modern data on tangible occasions as well as to extract more information and conclusions about the specifics of the object in Greece taking as an example the city of Volos. Thus, we have the unitary presentation of the sites with photographic material and information given by the interviewees organized by designer - office. The last part of the research is to present the conclusions as they arise both through the results of the interviews as well as the first part of the research. The conclusions first concern the influence of the country’s current economic situation on the market and the design of mass caterers, the causes and the parameters of the rise of design in Greece in recent years, then the prevailing trends and choices of materials and equipment and finally, the emerging types of design collaborations. At the conclusion of the present exploratory study, we present a synopsis of the collected data and suggest the possibilities of the design of mass catering facilities in Greece.