Design
- Design
- The Editors
Take 'n' bake pizza leader Papa Murphy's debuted a new store prototype designed to engage guests' senses and give them a better view of the personalized fresh pizza-making process.
- Design
- David Farkas
Is the era of authenticity in design finally coming to an end? Will distressed woods, rough metals and muted colors — which served to amplify a collective need for the genuine in a "new normal" — begin to disappear from restaurant design?
- Design
- Dana Tanyeri
New casual dining chain brings the art of modern Mediterranean cuisine and ambiance to life.
- Design
- Chef Tom Gray and Dan Maas, AIA
The layout of a restaurant can have a measurable impact on its success. From the communication between the host and kitchen to the placement of walk-ins, restaurant design must do more than provide a backdrop for the dining experience — it has to facilitate efficiency. Yet, you'll be hard pressed to find a chef who doesn't have a list of design blunders that make his or her job harder, or a designer who doesn't unintentionally create them. A too-small service station. Ill-placed walk-ins. High chairs that are always in the way. The list goes on.
