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.

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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 • 6 9 and types of events," James notes. "We're flexible, as long as clients aren't looking to change the spirit or ambience of the room. But nobody does. Short of moving a few pieces of furniture around from time to time, they love it the way it is. This is the look and feel they want for their events." Ussenko says that while he didn't have to factor traditional dining tables and chairs into the design and layout, service func- tionality was still a top concern. Seating and tables had to comfort- ably accommodate the focus on cocktails and small plates, and as with a traditional restaurant, smooth flow of both guests and staff drove the layout. "We spent a lot of time ensuring that the flow would work and, with it being a lounge, making sure that people would be comfortable not just cocktailing but also eating there," Ussenko notes. "I met with the executive chef and head of F&B at the casino to discuss the focus of the menu and the service style they wanted to be sure the design would complement that. It couldn't just look good; it had to work for the full experience — for the guests but also for the back of the house and for profitability. Especially in this kind of corporate business, it's all about the bottom line. Glamour and glitz will get you only so far. The Morongo team loved the design, but their opera- tions team is fantastic and helped to ensure that The Drum Room succeeds from a business standpoint as well. So far, from day one, they're just killing it with this concept." + vermontfarmtable.com 1-888-425-8838 folks@vermontfarmtable.com The Drum Room's design enables comfortable socializing and includes a special side nook that allows for a few moments of respite and quiet conversation.

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