Restaurant Development & Design

July-August 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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4 6 • 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 • J U L Y / A U G U S T 2 0 1 7 think about open kitchens and bar areas, but all too often, they don't think about service functions that really have to hap- pen close to the actual point of service. Those very functional necessities have to be allowed for and integrated into the design. You can't just disregard them because you're pushed for space." While functionality of such areas is critical to staff's ability to provide smooth, seamless service, their design is also increasingly important, Spaulding notes. Over the past few years, transpar- ency into all aspects of previously be- hind-the-scenes functions at restaurants has increased, creating both an opportu- nity and a requirement for designers to get creative with service stations. "They're critical to get right. They have to look good, be well organized and fit the brand," Spaulding says. "You can't eliminate or ignore one or the other of those requirements." Inspired Ideas Certainly, functional design solutions can be big ideas — and a focus on big-picture functionality is paramount as every project gets underway. But in tight restaurant spaces with a million moving pieces, it's often the seemingly little things — the great ideas for solv- ing very specific problems in creative, design-forward ways — that make all the difference. + Designer: Phase Zero Design Highlight: Induction countertop When Chef William Kevel was developing Catalyst Café, the new fast-casual sibling to his Catalyst restaurant in Cambridge, Mass., he knew the space would need to function well from early morning through early evening. Design partner Phase Zero Design and consulting firm FaO Hospitality collaborated with an equipment manufacturer to come up with a solution that's both highly functional and a sophisticated design element — an induction system that's built into the front counter's millwork. "We looked for the most efficient way to utilize the service counter for the changing food offerings throughout the day," says Julie Nelligan, an interior designer with Phase Zero. "We were able to integrate an induction system in the millwork design of the entire counter. It's a ceramic-based countertop that uses magnetic technology to allow induction warmers to heat service pieces but not the countertop itself." Not only does the counter look sleek, but it also reflects a signature light fixture that hangs above. It also allows one seamless surface to display non-heated items, such as morning baked goods, and maintains the temperature of large Dutch ovens used to serve soups and stews later in the day. Catalyst Café, Cambridge, Massachusetts For more fuctional by design examples, see rddmag.com/July2017 Photos courtesy of Phase Zero Design

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