Design
- Design
- Dana Tanyeri
"Authentic” and “natural” are big buzzwords driving restaurant concepts and design today. Brands attach them to their menus, ingredients, cooking styles and, increasingly, designs. Grace Jeffers, who for the past 20 years has researched, wrote about and lectured on the history of materials, argues that sentimentality for supposedly “real” materials such as wood, stone and leather is often misplaced.
- Design
- Rick McCaffrey Architect, GHA Architecture/Development
Why is it that we always start on a design with extremely high expectations yet never want to spend the time in the beginning to make sure the outcome meets all those expectations?
- Design
- Dana Tanyeri
Let’s get this out of the way right up front: Restaurant designers are really tired of reclaimed wood, Edison bulbs and rustic, warehouse, industrial chic. If you’re a client or brand chasing that look right now, chances are you’re getting gentle (if not exasperated, eye-rolling) pushback from your design partner. It’s time for fresh ideas and insights, and we’re serving up plenty of both, courtesy of this year’s Designers Dish! panel.
- Design
- The Editors
As project manager and senior designer at Puccini Group, the global hospitality concept and design firm headquartered in San Francisco, Douglas Fu has designed and managed large-scale hotel and restaurant design projects from Southern California to Ras al-Khaimah. In addition to his nearly 20 years of experience designing hospitality interiors, Doug is a self-proclaimed foodie and the proud father of two amazing boys.
- Design
- Peter Fabris
Transforming a restaurant from one distinctive brand to a very differently themed establishment is hard enough. Try renovating the space while keeping the old business open.
- Design
- Anne LoCascio
Chicago shows no signs of slowing down any time soon when it comes to new restaurant openings. Here’s a look at four design-forward restaurants you won’t want to miss if in town for the National Restaurant Association show this month.
