Restaurant Development & Design

September-October 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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Page 2 of 83

Columns 4 Publisher's Letter Five Years On... 6 Editor's Letter Pushing Boundaries 18 Peer to Peer Q&A with Chris Burr, director of nontradi- tional development for Dunkin' Brands. S E P T E M B E R / O C T O B E R 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 • 1 CONTENTS 40 Hotel Restaurants Shine It might seem like simple semantics, but "hotel restaurant" and "restaurant in a hotel" have come to signify very different things. That's true, at least, in the minds of hoteliers, concept devel- opers and designers leading a charge to put old-school, humdrum hotel restaurants to rest. By Dana Tanyeri, Senior Contributing Editor 48 Make Room for Kiosks Customer-facing technology is not a one-size-fits-all undertaking. For one thing, operators should tailor the system to the brand promise. For another, the type of technology chosen — kiosks, counter tablets or tabletop tablets — will have an impact on layout and design. So, the decision of what technology is used and how should be well thought through. By Caroline Perkins, Contributing Editor VOLUME 5, NO 5 SEPTEMBER/OCTOBER 2017 Features On the Front Cover Photo courtesy of Kuro at the Seminole Hard Rock Hotel & Casino, Miami 58 40 22 Consultant's Take Are You Prepared? Ralph Goldbeck, AIA, director/owner of Kitchens To Go built by Carlin, reviews what restaurants can do to prepare for the unexpected. 80 Talk Shop High-Tech Hospitality, Mastered Kyle Connaughton, chef-owner of Single Thread, discusses how his award-win- ning restaurant uses technology to cre- ate an unparalleled dining experience.

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