Restaurant Development & Design

WINTER 2014

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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W I N T E R 2 0 1 4 • R E S T A U R A N T D E V E L O P M E N T + D E S I G N • 3 7 has impacted the size of tables: We're seeing more of a mix of some high-top communal tables but also lower, larger tables that are more comfortable and can hold larger groups looking to share different dishes. rd+d: Many restaurants are creating more spaces for digital connections. Do you see this as an ongoing trend? Lopez-Rubalcava: In addition to charging stations and iPad hubs, we've also been seeing a lot of interactive game play for adults and children. This is happening in the form of electronic tabletops or projections on walls for playing games. Poole: I've even seen new charging stations where you can simply lay your phone down fat on a surface and it will charge. O'Hare: Social media seems to be playing into the technology trend too. People are using tabletops and glass wall projec- tions to share photos or information with others in the restaurant. This type of interactive technology has had a compel- ling transformation on spaces. Musco: While you do see many chains requesting charging stations, I see more restaurants going back to their authentic defnition — as a place to rest, reconnect and recharge. Some view this design-wise as an iPad charging station, but others emphasize spaces of the restaurant where people can unplug, literally, and have more personal, face-to-face interaction. In fact, some independent restaurants have designed "blackout rooms" that While you do see many chains requesting charging stations, I see more restaurants going back to their authentic defnition — as a place to rest, reconnect and recharge Tré Musco, CEO and chief creative offcer at Tesser, San Francisco

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