Craft distilling is hugely popular and enjoying unprecedented growth — there are 1,315 U.S. craft distillers, according to the American Craft Spirits Association. Pair this trend with the popularity of gastropubs, and you’ve got the unique experience of customers enjoying on-trend pub fare while taking pleasure in the drama of seeing spirits made before their eyes, sampling it straight or enjoying a craft cocktail.
Over the last decade, consumers under the age of 40 have increased annual eatings per capita of fresh vegetables by 52 percent and frozen vegetables by 59 percent, according to market research firm The NPD Group.
The two dominant trends in retail development — lifestyle centers and mixed-use buildings —present unique challenges for restaurant designers.
In studies on human happiness, it’s been proven that many people feel best when they enter a state of “flow,” which, according to psychologist Mihály Csíkszentmihályi, results in a person’s “complete immersion in an activity.”
After graduating from Cornell University’s School of Hotel Administration, Stephani Robson launched her foodservice design career at Cini-Little International and later moved to Marrack Watts in Toronto.