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Design

Houston, Texas-based Salata Salad Kitchen’s rebrand strives to highlight its food and customization options. This marks the first full rebranding effort in the chain’s 14-year history.

Design
Fulton Galley's Entryway

Fulton Galley, the food hall by Pittsburgh-based Galley Group, has opened in Chicago’s busy West Loop neighborhood amidst construction cranes, countless restaurants and all-night bars. This is Galley Group’s fifth location nationwide. It features five food vendors in an incubator set-up, later hours than other food halls in the area, and a decidedly full-service look and atmosphere. Chefs operate rent-free and fee-free in the space and share revenue with Galley Group.

Here, designers Maggie Young and Sarah Krivanka of Dimit Architects in Cleveland provide insights into the interior design details of the nearly 13,000-square-foot space.

Design

With more than 30 years of experience in food and beverage design, Dawn Arcieri, NCIDQ, RID, senior associate at Gensler, has worked on more than 200 restaurants ranging from small-scale dining to prototype roll-outs for fast and casual restaurants alike.

Design

Innovation leader in construction, equipment design and process improvements, Captain D’s

Design

You only get one chance to make a first impression. Typically, a patron’s first take of a restaurant centers on the entry area, both inside and outside. The entrance’s design from signage to door to hostess station gives signals about the type of food, ambience and service the establishment provides.

Design
Designing Axe Bars for Fun and Safety

Throwing axes and throwing back drinks may seem like an improbable combination, but axe bars are in full swing these days. In just a few years, the extreme sport has grown to hundreds of venues in North America.

Design

Inspired by classic French bistros, Jeune et Jolie's design is charming and fresh, sophisticated and modern. 

Design

Remember when fine-dining experiences were all about starched white tablecloths, tuxedoed waiters and fancy food served in quiet rooms? Such traditional characteristics still define many operations in the segment, but they’re no longer requisite parts of the experience.