Design
- Design
- Juan Martinez
At first glance, maximizing innovative retail, operating and concept design solutions may seem like three different disciplines. But following an integrated and holistic approach to design represents the best way to help brands optimize both profitability and customer hospitality to help support growth.
- Design
- Dana Tanyeri
Chef and author John Folse discusses the approach to designing Restaurant R'evolution, a 9,000-square-foot restaurant that opened less than 2 years ago.
- Design
- Dana Tanyeri
Situated above a night club in the historic Center City area, this modern supper club exudes timeless elegance while maximizing the grandeur of an existing space.
- Design
- Dana Tanyeri
Just awarded two Michelin stars and topping Chicago magazine's list of 2013 Best New Restaurants, Grace underscores the notion that despite recession-induced moves toward casualization and lower check averages, there's still room on the American dining stage for high-end haute cuisine.
