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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4 0 • 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 • W I N T E R 2 0 1 4 rd+d: What are some of your favorite recent fnds and materials? O'Hare: We have a great library from reps showing us products every week, and it seems there is always something new and unique. I am a fan lately of large-format porcelain tile that can come in different patterns and colors. I'm also seeing more use of large-format graphics and others laminated on glass. The sky is the limit. Lopez-Rubalcava: I'm seeing that too. With digital printing advances you can print on any substrate, from vinyl to wood to glass. You can even have the image sandwiched between two sheets of glass or have the glass bend in the im- age. Local sourcing seems to be playing into design as well. People want unique and raw materials that are sourced and made in their areas, rather than shipped in from far-away places. rd+d: Bar design seems to be having its heyday in restaurant development. O'Hare: It depends on what type of format you have, but I am seeing the bartender becoming the rock star today. We're seeing more roving cocktail carts and larger bars for drinks and fresh herb displays used in mixology, but also for crudo and cheese that extend the presence of food into the heart of the restaurant. This is a fun area of innova- tion that might be changing faster than even culinary in many ways. Poole: More of our clients are becoming entertainment-driven. As a result there is a huge focus on the bar. We're responding to requests for sports lounges with tiered, stadium-like seating and others that want to incorporate a million TVs around a bar. Lopez-Rubalcava: Making sure there is an area to have flat screens and or being able to integrate messaging into a wall is important to our chain clients. They want their guests to not just come and leave quickly, but actually linger longer. This is a huge differentiation from the past. rd+d: What are some of your restaurant design pet peeves? Poole: One of the biggest trends of the last year among independents was the use of reclaimed products, but our biggest challenge with that is curbing expectations. You might see reclaimed wood being used a lot, but there is a Theory restaurant at the Oregon Museum of Science and Industry, designed by EDG Interior Architecture & Design, features up-close expo kitchens and natural, organic materials. Patrick O'Hare, vice president of business development at EDG Interior Architecture + Design, San Rafael, Calif.

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