M A R C H / A P R I L 2 0 1 7 • 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 5
BY DANA TANYERI, Senior Contributing Editor
hen restaurant design works — really works —
there's so much more to it than meets the eye.
Sure, eye candy's nice, and a great-looking
space is an increasingly competitive advan-
tage in this age of Pinterest and Instagram. But peel back the
layers, and you'll find that designs that work exceptionally
well do so because the design team immersed itself in brand
genetics, multifaceted storytelling and operational flow, pulling
in many diverse disciplines to ensure all work in concert from
initial idea to operation.
Designers, after all, don't just make beautiful spaces.
They interpret, filter, innovate, curate and collaborate to create
experiences for guests and clients whose expectations just
keep rising. Each year, rd+d's Designers Dish! checks in with
some of the best and brightest in the business to find out how
they do it, where they see the industry heading, and what chal-
lenges, frustrates and inspires them. This year's participants
range from veteran designers at top multinational firms to
up-and-comers making their mark.