Design
- Design
- The Editors
To carve out a niche and create a point of differentiation in a crowded market, more bars and restaurants are amassing curated collections of a single-spirit category — whiskey, tequila and mescal, rum, gin, brandy and other liquors. Such in-depth selections attract aficionados seeking rare and highly allocated bottlings. This strategy also showcases the knowledge and expertise of the bar staff and gives a laser-sharp focus to cocktail programs.
- Design
- Rebecca Kilbreath
It’s a question I’ve been asked repeatedly in recent years because it seems everyone in the restaurant design community — indeed, the design community as a whole — goes to this annual global furnishings and design event for inspiration, to see what’s next and to share their love of good design.
- Design
- Rebecca Kilbreath
New York City-based Bareburger, specializing in what it calls “clean comfort food” opened a new location in New York Upper West Side neighborhood with a refreshed design in honor of the chain’s tenth anniversary.
- Design
- Toby Weber
Located in Carlsbad, Calif., The Coyote is a longtime restaurant/bar/live music venue that’s a favorite with locals for its extensive outdoor seating. A dark and aging indoor dining area was being underutilized until it was renovated.
- Design
- Dana Tanyeri
Hot colors, hard plastic surfaces, fixed furnishings, drab dropped ceilings, bright institutional lighting — think back to just about any fast-food restaurant chain not too many years ago, and these are the design elements you’d have been likely to see. After all, the whole QSR experience was built around getting customers in and out quickly, not making them comfortable enough to hang around.
- Design
- Peter Fabris
For most dine-in restaurants, to-go and delivery orders are a small but fast-growing segment of their business. Many are embracing the opportunity presented by the increased popularity of delivery services. Nearly 4 in 10 operators plan to invest more in expanding their off-premise segment in 2019, according to the 2018 National Restaurant Association Restaurant Trends Survey.
- Design
- The Editors
Jerry van Rooy, design director and founding partner of VANROOY Design, offers his top trends and tips in restaurant design.
- Design
- The Editors
Whether you’re daydreaming about your 2020 trip to Salone del Mobile, planning to check out the global foodservice equipment and more at Host Milano, or just daydreaming about Italy, let these five restaurants that cross styles and price points inspire your journey.