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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2 0 • 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 8 Consultant's Take LOUIS MASKIN Senior Strategist The Culinary Edge Four Key Dining Trends That Impact Design A trend is a general direction in which something is developing or changing. Trends manifest as a reaction to larger societal movements, which are driven by shifting consumer behaviors. We're seeing trends come about as a result of the changing political climate, growing environmental concerns and an overall shift in health. Of course, these trends are having a major impact on restaurant design. Here are four key trends in foodservice and their design implications. Convenience It's so important to people these days to be able to get things when they want them and how they want them. From a food and restaurant perspective, it's about meeting the guest where they want to be met. Some people want to come into a restaurant with their fam- ily on a Tuesday, then have their food delivered to them on Thursday, but prefer to pick it up and take it to go on Saturday. But each time, they want to have the same, consistent experience with the brand. Design impact: Ease of delivery, online ordering and in-store pickup are becoming increasingly important. Some restaurants are designing spe- cific spaces inside their stores that are designated for takeout, while others are taking it a step further and adding a separate pickup station or area for app- related ordering, either directly from the consumer or for third-party delivery pickups (via services like UberEats or GrubHub). Sweetgreen is one concept that I think is doing a great job at this. The area for online order pickups is clearly separated, away from the in-store guest line, and features wood or white shelves lined with beautiful salads labeled with the guest's name and empty beverage containers. There is no one manning the station — it's completely trust-based — but it's so seamless that customers standing in line are able to see the grab-and-go section and think, "I might do that next time." Not only is the pickup segrega- tion a functional tool, but it's also an educational opportunity. Health + Wellness The 1990s were driven by reductive views of health in the form of low-fat this and low-calorie that. In the early to middle 2000s, we saw everything become labeled organic and farm-to- table. I like to say we're in the additive era (although not in the form of chemi- cals and preservatives, of course). We eat avocados not only because they taste great but also because they're a healthy fat. We're choosing ancient grains over plain brown rice because they have added nutrients rather than just extra fiber. Today, it's about whole- some, nutritious eating that also tastes fresh and great. Design impact: We are still firmly in the era of open kitchens, and in some cases, kitchens and displays are becoming more open than ever before. A good example of fresh produce dis- play and prep is Tender Greens. They have active cooking displays, yes, but the design is more about bounty and showcasing seasonal ingredients. You'll see many beautiful baskets brimming with eggplant, heirloom

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