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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.
- Design
- Caroline Perkins
Food critics most likely will never write about a restaurant's entrance. To them, it's all about the food and the service. Yet, the entranceway represents a key element — the first, in fact — of a dining experience. The entrance reflects the hospitality the staff will deliver once diners take their seats.
- 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.