In each issue of rd+d, you should learn something. Here are some topline takeaways I got from this issue:
- The line between retail and restaurants continues to blur and may become invisible if Crate & Barrel has its way. This issue’s Project Profile on Cheesetique also shows how retail and restaurants can do more than co-exist.
- Making a co-branded concept work requires respecting the individuality of both brands but also cross-training employees to ensure a seamless, positive experience.
- If you’re going to gamble on a concept launch, use evidence-based design practices to hedge your bet.
- While sustainability has moved from a buzzword to a workaday practice, there’s always room for innovation.
- The entire development cycle is taking longer. Real estate prices are up, as are material costs.
- Designers fear the decline of chef-driven indie restaurants, especially in urban markets where rents are high.
- Luxury vinyl tile is not recommended for the back of house but it is a solid choice for entryways, hallways and dining areas.
- Restaurants can be a key element in reviving urban corridors while also leading the way in on-site farming.
- The type of music played in a restaurant determines how many speakers are needed.
- Seemingly over-the-top Instagrammable designs are not just photo ops. They can tell a brand’s story.
Until next time,
Rebecca Kilbreath, Editor in Chief