Design
- Design
- The Editors
Deborah L. English, IIDA, CCID, founder and president, D L English Design in Pasadena, Calif., specializes in designing destinations within places, often dining spaces in grocery stores. Her 40-person firm has completed hundreds of projects for companies such as Whole Foods Market, Irvine Company, Bristol Farms and Soriana in the United States, Mexico and the Caribbean.
- Design
- The Editors
Doc B’s Fresh Kitchen is an emerging “fresh casual” dining chain that recently opened a location in Fort Lauderdale, Fla. The project was designed by DMCA Architecture, with RCC Associates serving as the contractor and The Ruzika Company handling lighting design.
- Design
- Toby Weber
The Galaxy Macau Casino in Macau, China, is home to a large, two-story gaming floor. It also offers a major retail component with shopping and dining options. Recently, Joanna Liu, the daughter of the Casino’s owner, opened a unique retail, lifestyle and food & beverage operation in this retail center, Cha Bei. The project design was led by Robert Polacek, chief creative officer and partner with The Puccini Group.
- Design
- Toby Weber
Renowned chef Rick Bayless has operated Chicago’s Topolobompo for nearly 30 years. In all that time, it hadn’t undergone a major redesign until this past winter.
- Design
- Toby Weber
Brewing beer is a dream job for a lot of people – the explosion of the craft beer market in recent years provides plenty of proof of that.
- Design
- Ralph Goldbeck, AIA Director/Owner, Kitchens To Go built by Carlin
Unfortunately, today’s world is not a safe place. From the threat of domestic and international terrorism and workplace shootings to natural disasters such as hurricanes, tornadoes, earthquakes and floods, there are outside threats to your restaurant. However, there are steps you can take to prepare during development and design as well as those that can be implemented once an operation is up and running.
- Design
- Toby Weber
Opened in Fall 2016, Westchester Taco Grill is a fast-casual operation located in New Rochelle, N.Y. It has a 2,500-square-foot footprint and was built in an existing space.
