Restaurant Development & Design

JUL-AUG 2019

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

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6 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 • J U L Y / A U G U S T 2 0 1 9 How To ence building restaurants within the connes of these environments. "We provide the shell, but the restau- rant tenant takes it from there, so it's important to know what you're getting into well before sign- ing a lease," he advises. "Mixed-use means certain things for restaurants, like chases, running black iron long distances up a shaft, longer HVAC lines. Devel- opment timelines can be longer. You're working in a space with things above and below, which means some aspects of construc- tion are more challenging. You may have to take the trash a little further, and you may have to keep things more tidy than in an outparcel. Try to think through the operational as well as construction implications for getting what you need." Investigate Design Restrictions Design and layout implications come into play as well and can vary signicantly in terms of the level of freedom restaurant brands enjoy in mixed-use settings. Chavez says it's important to fully vet developers to understand restric- tions that could impact a brand's design decisions. And he recommends carefully considering not just the res- taurant space, proper, but also what's above and below. "Acoustics can be an issue," he says. "There's usually a con- crete deck above and below, but think about things like plumbing. Are pipes well insulated? Where are restrooms located in the spaces above yours? You might not want your dining room situ- ated right below them and risk guests hearing toilets …ushing during dinner. Do you have the …exibility to design the space in a way that takes things like that into account?" Gensler's Adriana Oxford, lead in- terior designer for Jonathan's The Rub, says some developers have more rigid requirements for exterior design, while others are open to a unique appearance for each concept. In the case of Jona- than's, restrictions were few for interior design, while stricter guidelines came into play outside. "We collaborated with the developer and ultimately were able to do some beautiful big windows," she says. "And we used a local artist to cre- ate a really cool front with custom brass pulls. So we used materiality to help make it unique." Inside, the design team had largely free reign. The restaurant encompasses a 4,500-square-foot corner space on the ground …oor with double-height ceilings. Seating 150, the restaurant includes a large open kitchen and an outdoor patio facing a courtyard be- tween two towers. A residential approach drove the division and design of interior spaces. "Jonathan wanted a space that made guests feel like they're coming into a family home to connect over a meal," Oxford says. "That was our driver for the design, so when we started to divide the spaces, we approached it like a house — the foyer, the kitchen, the living room (formal dining room), den (casual bar area), etc. It ts the concept and the chef and also makes the space feel more intimate." In mixed-use environ- ments, restaurants like Jonathan's The Rub are keys to creating intimacy and a sense of community, Wherry adds. "Unlike traditional malls and retail strip cen- ters, the scale in mixed-use is different," she says. "Even if it's much grander, even if the buildings are high-rises, developers are looking to scale down the actual spaces within them and create a boutique feel. So in the base of the high-rise, you'll have this lively retail space. The exterior design works to bring the scale down so you don't even realize there's a big tower overhead when you're engaging with those spaces." Schwegman suggests that while timelines can be signicantly longer than in more traditional, single-use locations, operators have greater design …exibility the earlier they sign on for locations in new mixed-use developments. Doing so allows ample time for design and build-out and also creates opportunities for opera- tors to collaborate with the developer and secure approvals for things like unique storefronts or cool outdoor din- ing areas designed for efcient …ow of pedestrian trafc. "If you're in early, the odds of get- ting what you want and need in terms of design and the many nuances that can greatly impact restaurant opera- tions go up," Schwegman says. "That's better for both of us. As a developer, we have much more leeway to do what we can to support your success early rather than late in the process." + North American Properties highlights hospitality at its mixed-use developments, hosting events such as Savor the Boulevard at Avalon. Designed to promote Avalon's restaurants, each of which hosts a table, the event is billed as the community's largest alfresco dinner party. Image courtesy of North American Properties

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