Restaurant Development & Design

MAY-JUN 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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3 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 Y / J U N E 2 0 1 7 This Kokomo, Ind.-based restaurant is one of 14 Subway Eco Restaurants and is pending Silver LEED Certification. In the second of a three-part series, rd+d takes a deep dive into beverage-focused concepts. BY THOMAS HENRY STRENK, Contributing Editor A n unprecedented drinking culture has arisen in the U.S., fueled by the craft movements in beer, spir- its and cocktails. This is a world where increasingly sophisticated consum- ers fixate on imbibing the new and novel, bartenders become celebrities and new bar openings are highly anticipated. Another impetus for the proliferation of new and exciting drinking venues is money. "Bars can be very profitable; the margins on beverages are incredible, and there is a direct relationship between the quality of the design and the money you make from that bar," says Griz Dwight, principal of the Washington, D.C.-based firm GrizForm Design Architects. Junction of Design and Function With all the fads and trends in drinks today, operational design is key. Designers have to figure out how to run all those tap lines; how to accommodate drink rails jammed with speed bottles of bitters, modifiers and house-made infusions; and where to put barrels of maturing cocktails, sous vide machines, centrifuges and other trappings of modern mixology. Indeed, some breeds of bars operat- ing today couldn't have existed 10 or 20 BAR DESIGN IN THE GILDED AGE BEVERAGE BONANZA:

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