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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. 

Altro Lavencia is LVT

A Q&A with Greg Veale, President, Altro

Eliminator ventilator

With space in today’s commercial kitchens at a premium, there has been a notable increase in the use of pollution control units that require substantial space to abate smoke and odors.

The big trend today all across foodservice is toward fresher foods. Premade, prepackaged is out; made-to-order, fresh flavor is in. That has presented some challenges for restaurants, especially those in the fast-casual segment. Many fast-casual restaurants are now finding that they’re using more fresh product than they ever expected to, which can lead to some problems with cooler space.

Formats, layouts and design are increasingly pivotal for a successful away-from-home business, in times when consumers look for experiences rather than products or services. A holistic approach requiring a holistic response – such as that offered by HostMilano – the world’s leading hospitality exhibition.

Restaurant developers, designers, architects and operators are constantly seeking product information to specify or purchase for their latest concept
or to remodel a current space. That's why restaurant development + design produces the annual Products Issue. On the following pages you'll find the
most innovative products from manufacturers across key elements of the restaurant space.

The less a restaurant owner has to think about kitchen ventilation systems, the better. That’s why Accurex focuses on simplifying the process of selecting, purchasing, using and maintaining kitchen ventilation equipment. What does this hassle-free approach mean for architects and designers?

Renovation is difficult for anyrestaurant, but doing it in New York City presents a whole different set of challenges. Alta Calidad is a Mexican-inspired concept in Brooklyn which recently underwent a renovation, and Chef/Owner Akhtar Nawab talks about it.

A Q&A with Greg Veale, President, Altro Americas

What are the trends you’re seeing in restaurant flooring today?

Greg Veale: What we’ve been seeing for quite some years is a lot more emphasis on making the front-of-house more colorful, with designs and patterns, but still very functional and durable given the traffic. Also, restaurants are trying to achieve a much warmer, “residential” feel. They are tending to move away from coated or colored concrete floors.

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