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8 • 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 Editor's Letter Dishing with the Pros I spent a week in Orlando at the beginning of February. Yes, much of that week was spent on a trade- show floor, but compared with wintering in Chicago, I wasn't going to complain. And there wasn't much reason to complain! Between the parties and the booth visits, there wasn't much time to think. Much of our team — edito- rial, sales and marketing — was at the NAFEM Show, and we went from booth to booth, waving to familiar faces and meeting new people by the hour. Over and over, we met folks who are making things happen behind the scenes in the restaurant industry: The designer of the lights for a major taco chain's new prototype. A bar designer and consultant who has strong feelings about how to best design a bar focused on craft cocktails. A manufacturer of Autodoner machines who quietly knows where to find the best gyros in any city (and I'll never betray that confidence, so don't ask). All of them had the pas- sion for work and the spirit of hospitali- ty that serve as the restaurant industry's overarching hallmark. Even more exciting was meeting numerous readers of this magazine — ones who wanted rd+d to cover their projects, ones who wanted the publica- tion to do more of this and less of that, and ones who were just excited to tell us they like what we do. These meet- ings generated the most beneficial bits of intel that I collected during the show. And if you're looking for valuable intel, check out Designers Dish! (page 44), our annual feature that clues you in on the hottest trends as well as what's driving restaurant design right now. It's essential reading. Also essential is this month's other feature, 10 Kitchen Design Best Practices (page 54). Contributing Editor Donna Boss details the essential ingre- dients to understanding the fundamen- tals of kitchen design. If you're looking for even more information on that topic, be sure to save the date for our free webcast, Kitchen Design Best Prac- tices, on April 25, 2017, moderated by Joe Carbonara, editorial director of rd+d and its sister publication, Foodservice Equipment & Supplies. See rddmag. com/webcasts for more information. Design is very much on my mind as I wrap this issue and gear up to head to the Architectural Digest Design Show in New York in March. I hope to visit some of the great restaurants we've featured recently, scope out a couple of prospects for future issues and meet as many folks in this community as I can. I hope to see you there, REBECCA KILBREATH, Editor in Chief email@example.com