Throughout the year rd+d collaborates with leading suppliers to provide insights, innovations and solutions to readers. Below you'll find special topics and Q&As relevant to restaurant development and design professionals.
The truth is we’re going to encounter diners with varying risk tolerance. Some will be ready to return to normal immediately, while others will remain apprehensive. To wit, a report by Chicago-based Datassential revealed that 86% of consumers plan to continue to maintain distance from others in order to minimize risk while dining out.
One of the advantages of offering over 10,000 foodservice furniture products at Restaurant Furniture Plus is having your finger on the pulse in terms of what styles, products, materials and colors are trending up or down, from year to year. Below are some of the key foodservice furniture trends we are seeing in the market today.
In our increasingly connected world, the food and beverage industry is seeing a convergence of trends around frictionless, connected service. At the heart are smart, cloud-based platforms creating greater visibility, unity, intelligence, and control to improve the bottom line.
Brand new from the MTS Burgess Collection®, is the contemporary look of Celia. Constructed with a lightweight, high-strength, 1-1/4” square aluminum frame and featuring a fully upholstered COMFORTweb Seat®, Celia is available in both chairs and barstools and unlimited fabric and finish combinations. Celia comes with a 5-year structural warranty.
Many restaurants are contending with seating restrictions that are half of their normal capacity. Umbrellas can be used to create a new outdoor dining area or expand on an existing one, serving as a visual space marker that also assists with social distancing requirements.
When renovating a successful independent restaurant in Kalamazoo, Michigan, the owners wanted to create an inviting and relaxing ambiance. And an exposed east-facing entrance meant the exterior doors needed to also deliver long life and easy maintenance.
With the reality that when dine-in customers are allowed back to restaurants it will be on a limited basis, building a long-term sustainment of to-go programs will be essential. Choosing simple, easy-to-install equipment can ensure existing systems are not pressured when we finally return to normal.