From fine dining to fast casual, restaurants are looking to decrease footprints and to blur the line between the front and back of the house. This hour-long webcast offers real-world examples of how restaurant developers and designers can maximize space in minimalist settings.
Watch this recorded webcast on demand.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Moderator
Joe Carbonara
Editorial Director
rd+d Magazine
Panelist
Griz Dwight
Founding Principal
Grizform Design Architects
Panelist
Stephen Francis Jones
Owner
SFJones Architects
Panelist
Steve Starr
President
Starr Design
Griz Dwight
Believing that architecture can provide more than a shield from the weather, Griz decided to open his own firm in order to push the bounds of creativity and strive to produce original spaces. In 2008, Griz was the winner of AIA|DC Emerging Architect Award and in 2015 was selected as one of the Wave of the Future designers from Hospitality Design Magazine.
Stephen Francis Jones
Stephen served as in-house architect for the Wolfgang Puck Food Company before launching his firm, SFJones Architects, in 1996. He has designed restaurants, hotels and spas all around the world: Spago and MB Post in California, the retro chain Lucky Strike Lanes, Java House franchises in Kenya, and many others.
Steve Starr
Steve is a nationally recognized leader in restaurant and retail design. Steve’s expertise in hospitality is broad but his focus is on branding, consumer behavior and the development process. He leads a creative, multidisciplinary team of architects, interior designers, graphics designers and branding professionals at Starr Design in Charlotte, N.C.