Restaurant Development & Design

JUL-AUG 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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J U L Y / A U G U S T 2 0 1 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 • 1 1 United Airlines' Terminal C at Newark Liberty International Airport (EWR) boasts an expansive new food hall developed in partnership with OTG. The Global Bazaar features 15 chef- inspired concepts, each sourced from New York's diverse and globally inspired food culture. With 30 percent of all travelers passing through Terminal C during breakfast hours, OTG worked to develop a creative solution to physically differentiate breakfast offerings from lunch and dinner. This meant creating concepts that change depending on the daypart. Creperie Juliet, for example, offers both sweet and savory crepes in the morning but transforms into Wabi Sabi, a dim sum concept that offers egg rolls, gyoza and lo mein during lunch and dinner hours. Signage and branding elements in the food hall, which was designed by David Rockwell of Rockwell Group, automati- cally change as the breakfast rush departs. The space adapts in the limited footprint to accommodate the interests of the lunch and dinner crowds. "Developing the best possible experience for Terminal C's travelers required a lot of imagination from our design, culinary and tech teams," says OTG's CEO Rick Blatstein. "This space is truly the first of its kind — the Bazaar changes as we move through the day. The space's unique and immersive design, intuitive technology and, of course, great food is something we are incredibly proud to offer to United customers." Other concepts include the Flip Flop Pancake Shop, which transforms into the pork-focused Notorious P.I.G. in the after- noon. The breakfast-based stromboli place, Breakfast Boli, transi- tions to Uptop Pizzeria, a build-your-own personal pizza place. Some restaurants retain their brand throughout the day, including a bakery, a ramen shop and a sushi restaurant. Global Food Hall Transforms with Dayparts at EWR The top three established and growing restaurant concepts in the U.S. are chef-driven fast-casual, farm-to-table and family-friendly, at least according to the members of Les Dames d'Escoffier International, a worldwide philanthropic organization of women leaders in the fields of food, fine beverage and hospi- tality. Their latest 2018 Trend Report surveyed members to uncover key trends this year and beyond. Les Dames d'Escoffier also identified three emerging restaurant concept trends: dog-friendly dining, upcycling (from food waste to design) and hyper- local sourcing. The top three regions with the greatest influence on the American food scene in the coming year are the Medi- terranean, the Middle East and Latin America, according to the survey. The membership also identified the top five international concepts and flavors that are expected to gain promi- nence in the coming year: Puebla hot pot, a spice-rich broth-based dish featur- ing chicken or pork, corn, and avocado crema from Latin America; manouri, a Mediterranean semisoft white cheese made from either goat's or sheep's milk; millet, an ancient grain from India; mishkaki, a Tanzanian specialty featur- ing marinated meat skewers with green papaya, curry and garlic; and jianbing, a savory street-food-style breakfast crepe from China. Chefs, Farms and Families Driving Development

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