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 • 4 1 huge variety in the types of reclaimed wood you can get — some are in worse shape than others. We also once worked with some reclaimed metal, but when it showed up it had a bunch of nail holes in it because it had come from a barn. So we had to work with that. O'Hare: I have had some clients request an open kitchen tied into an outdoor cooking space, but many health depart- ments won't allow a kitchen that opens up to the outside because of bug and pest concerns. These kitchens need a glass wall to separate the two spaces. Poole: We're seeing that as well. Some customers want garage doors or sliding doors between inside and outside spac- es. But we often have to install a screen as well because the kitchen is open. Lopez-Rubalcava: Having unrealistic expectations is my biggest pet peeve. Clients will sometimes see something online and think they can get it for a certain cost, but that's not really realis- tic. More than ever, I am dealing with a constant battle over budgets or looking for pieces that are meant more for resi- dential than commercial spaces. + Quick-service restaurant chain clients are approaching colors in an economized way, going for a neu- tral, plain base (like in the custom McDonald's location seen here) that can be applied to multiple stores systemwide with brighter pops of color. Danielle Lopez-Rubalcava, senior designer/ environmental graphic development at JBI Interiors, Long Beach, Calif.

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