Restaurant Development & Design

March-April 2017

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

Issue link:

Contents of this Issue


Page 17 of 91

1 6 • 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 • M A R C H / A P R I L 2 0 1 7 BUZZ who's doing what Healthy fast-casual chain UFood Grill entered the Maryland market with a 42-seat, 2,000-square-foot location in Owings Mills. It is the 18th unit for the chain and its first stand-alone location. It is also the first location to employ self-service kiosks with facial-recognition technology. Customers have the option of ordering at the self-service kiosks or via the traditional counter/cashier system. The first time a customer uses the kiosk, they are asked if they would like to add their phone number and if they'd like to take a photo. Regardless of which option they select, the POS system saves their information for future visits. The next time the customer visits the Owings Mills location, they can choose to use their phone number or their photo to begin a new order or select a previous order. The chain believes the self-service kiosks will expedite the ordering process for busy commuters — the location is next to a subway stop. From start to fin- ish, customers can order and pay in less than 10 seconds, according to a release. UFood Grill offers a menu of burg- ers, sandwiches, salads and bowls, all with less than 700 calories and prepared baked, broiled or steamed. Terzo Piano, a restaurant at the Art Institute of Chicago, called on its original interior architect, Dirk Denison, to lead its recent renovation. While Terzo Piano still offers stunning views of Chicago's skyline and Millennium Park, visi- tors now encounter a new reception area that features an elongated bar top made of statuary white marble. Textured slate gray walls, white benches, translucent tables and gray leather and oak chairs warm the stark white of the origi- nal space. Plum-colored stools line the bar. The refurbished space maintains the high flexibility of the original and still allows for private and semiprivate dining and special events. Chef and Partner Tony Mantuano also revamped the menu with recently hired Chef di Cucina Carolina Diaz. The new menu stays true to the Midwest farm-to-table ethos the restaurant was previously known for but with a broader selection of house-made pastas, tartines and entrees. UFood Grill Debuts Facial-Recognition Kiosks Photo courtesy of UFood Grill Terzo Piano Reopens Photos courtesy of Anthony Tahlier Photography

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - March-April 2017