Design
- Design
- Amanda Baltazar
The arrival of spring may bring daffodils and gentle breezes, but it also signals the arrival of restaurant patrons who want to sit outside.
- Design
- Dana Tanyeri
We’ve all seen (and some of us have written) breathless headlines like: “What’s Hot in Restaurant Design Right Now!” or “6 Big Trends Shaping Restaurant Interiors.” There’s no end to what’s on trend — and what’s not.
- Design
- The Editors
Designed by De Horeca Fabriek, a restaurant design firm based in The Hague, MaMa Kelly Amsterdam, which opened in November 2017, seats 230 and spans more than 10,000 square feet.
- Design
- Toby Weber
The Balcony is a polished-casual, small plates concept designed to offer guests the experience of a classic, old-school New Orleans restaurant in one of Fort Lauderdale, Fla.’s trendiest dining areas.
- Design
- Steve Starr, president of starrdesign
Equipment is such a critical component of any restaurant, and operators need to weigh all sides before making a decision.
- Design
- Amelia Levin
In this Q&A with Desmond Reilly, co-owner of Chicken + Whiskey in Washington, D.C., we discovered what inspired the space.
- Design
- Amelia Levin
Immersive dining and drinking experiences are nothing new, but they’re gaining ground as their core patrons — Millennials — continue to seek out adventure and prioritize new experiences over acquiring new possessions.
- Design
- Dana Tanyeri
The bar on quality is rising fast and so are project costs. Technology, social media and next-gen designers are changing the game at every level. Consumer expectations continue to evolve. And it’s no longer good enough to simply design functional, great-looking restaurants: Today, it’s all about creating experiences.