Restaurant Development & Design

WINTER 2014

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

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W I N T E R 2 0 1 4 • 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 • 3 9 using LED lighting, such as illuminating foors and walls that light up with different patterns and colors. We're no longer taking LED bulbs and simply putting them in old fxtures; rather, we're designing the next generation of LED lighting with a hypercre- ative approach. rd+d: What are chains in particular looking for when it comes to new designs? Musco: Chains are looking at improving brand authenticity and traceability in the most cost-effective manner with a positive return on investment. Our clients have very specifc return-on-investment targets, so it is important that we respond to these new trends in a way that can be done in scale. An- other interesting phenomenon as of late is that there has been a monumental shift in the last couple decades from founder- operated chains to those driven by private equity. As a result, transparency and brand authen- ticity is again very important. rd+d: What are some trends in color and other decor elements? Poole: Among the indepen- dents, I am seeing a lot of patterns from runway fashion shows making their way into restaurants. For instance, I am seeing more black-and- white patterns mixed with a bit of color as well as natural and neutral palettes. This past year has been all about the modern industrial look incorporating both met- als and woods, but more clients are starting to ask for brighter colors, which is exciting — colors like cobalt blue and more exciting patterns and textures. Lopez-Rubalcava: Our quick- service restaurant chain clients are approaching colors in an economical way, going for a neutral, plain base that can be applied to multiple stores systemwide with pops of brighter colors, as Nicole suggested. You might see these colors in some furnishings or in large, oversized murals. But they still keep things relatively simple because they want these remodels to last a long time. O'Hare: I agree. Restaurants across all segments, from fne dining to casual concepts, are leaning towards natural, organic materials and natural colors with small punches of brighter shades. Pops of color, rather than large expanses of color, give them the fexibility to change. Poole: The farm-to-table concept has had an impact on color schemes and designs, too. You're seeing more natural and organic materials as a result, but exposing the curing cabinets and other parts of the food production plays into this trend as well. DESIGNERS DISH Barcelona Series Durable steel frame Wood-grain powdercoat fnish IT'S A TOUGH JOB but some furniture's got to do it With a 25-year legacy of durably manufactured furniture and unsurpassed service, MityLite is your trusted source for reliable tables and chairs. See the collection at mitylite.com or call 1-800-837-1456. © 2014 MityLite

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