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 46 of 91

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 W 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. DESI- GNERS DISH!

Articles in this issue

Archives of this issue

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