Restaurant Development & Design

NOV-DEC 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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N O V E M B E R / D E C E M B E R 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 • 8 3 "Brick-and-mortar restaurants may become more brand-experience driven … more of a destination to visit like an attrac- tion. Yes, food is still made and served but the driver for a visitation becomes more kitsch than necessity." Joseph Szala, creative director and principal, Vigor "What scares me is how quickly and easily the industry is moving toward technology that replaces human contact instead of facilitating and en- abling human connection. We need human interaction, and restaurants play a key role in fostering that human connection." Steve Starr, president, starrdesign Left to right: Ken Gallagher, T&S Brass; Barbara Cornish, eBay; and Jeremee Pruitt, eBay. Michael Whiteley from Hatco with CFESA's Heather Price. Left to right: Ed Doyle and Hannah Ho„man, both from RealFood Consulting, with Shayne Varnum, Hobart Corp. Nina Grondin of Curioso shares a thought. FED Summit attendees enjoyed a private tour of the Art Institute of Chicago

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