Then, Now & Next: Designer Insights

Nicole PooleDesigner Nicole Poole first appeared in the pages of rd+d back in 2014 as part the magazine’s inaugural Designers Dish! roundtable panel. Then a project designer with Chicago-based Aria Group Architects, Poole recently became Hospitality & Design Lead at HFA, a design, architecture and engineering firm headquartered in Bentonville, Ark. We checked back in with her for some quick insights on then versus now, and what’s next.

Ten years ago, the big buzz in restaurant materials/finishes seemed to be all around reclaimed wood and Edison bulbs. Still relevant, or have new “it” items grabbed the spotlight?

NP: Trends always seem to make their way back around; it just takes time. Edison bulbs may not be the latest trend anymore, so they’re not included in new designs as much. But we are seeing hunter green and burgundy making a comeback in new product color options, a clear flashback to the ’90s.

Over the past decade, what aspect of restaurant design has become more challenging?

NP: Incorporating more digital elements into the space without them taking over the concept. One example is self-service stations or kiosks, which can make an impact on the design and how it evolves based on flow.

While working with Aria Group Architects, Nicole Poole designed One Fifty One restaurant in Elmhurst, Ill., which was featured in 6 Ways to Get Expensive Looks for Less, 2017. Images courtesy of Emilia Czader

What’s one design element that clients are asking for today that wasn’t in demand a decade ago?

NP: For our fast-casual spaces, we see a greater demand for third-party delivery and pick-up areas, which we didn’t see a decade ago. The same goes for quick-service drive-thru-only concepts and ghost kitchens.

What’s changed the most in terms of how design teams’ work gets done now versus then?

NP: In the past few years we’ve seen a major shift in our overall team environment. We’re no longer looking just for local talent, but instead for professionals who could be working from anywhere. It’s become more about finding ways to be creative on a digital platform.

What’s one emerging design or development trend you feel will become increasingly important as we look toward the next 10 years?

NP: Restaurants will continue to evolve, and trends will come and go as they always have, but one thing that will remain consistent and important is providing a great end-user dining experience.