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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Reader's Choices W ith more than 30 years of experience in food and beverage design, Dawn Arcieri, NCIDQ, RID, senior associate at Gensler, has worked on more than 200 restaurants ranging from small-scale dining to prototype roll-outs for fast and casual restaurants alike. A short list of her projects includes Local Pour, Jaxton's Bistro, Baker Street Pub, Karbach Brewery, The Landing Cafe, Amerigo's, JCI Grill, Max Bowl, Galveston Mid County Annex Building, Brix and Brixology. "It's easy to see that Millennials are having their moment," says Arcieri. "They are taking over buying power from the Baby Boomers and encouraging businesses to adapt to their unique desires along the way. In the dining scene, speciŽcally, research shows that Millennials eat out three times a week. As restaurant developers and designers, it is up to us to analyze this generation and deliver spaces and experiences in line with the trends that attract them." Below, Arcieri offers up some ways she designs with Millennials in mind. 7 2 • 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 + Design for community. While Millennials are known for being glued to their phones, research shows they prefer eating out in large groups rather than going out with one or two close friends. With the idea that Millennials see dining as more of a social event, communal tables and food halls have had an increased presence across the market. We are encouraging restaurateurs to consider commu- nal seating options, essentially bringing back the concept of a community-centered eatery. Millenni- als want to eat in large groups, but they all might not be craving the same meal. Food halls have the ability to offer diverse cuisine from independent vendors, from local restaurateurs to larger brands or celebrity chefs. + Design for health. Whether a whole foods restaurant or burger shop, it is now crucial to include healthy living or wellness ele- ments in your branding, especially when targeting Millennials. We recently completed a new restaurant prototype design for Burger Boy in San Antonio, and it was made clear that their use of healthy ingredients needed to be included in the new brand- ing displays. On Burger Boy's website and social outlets, cus- tomers can see through the layout, branding and displays that the quality of its burgers is the number one priority. Whether you are going organic, local or sustainable, Millennials are will- ing to pay a premium for fresh and healthy food, and they'll go to great lengths to Žnd it. Legacy Hall in Plano, Texas. Image courtesy of Garrett Rowland Image courtesy of Dror Baldinger

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