Restaurant Development & Design

FALL 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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F A L L 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 • 9 Urbana at Hotel Palomar Gets a Refresh Urbana, the Mediterranean dining and cocktail spot in Washington, D.C.'s Hotel Palomar, recently got a few strategic nips and tucks designed to give it a fresh new look and better space utilization. D.C.-based GrizForm Design Architects was tapped to retain Urbana's sleek, urban ambiance while doubling its bar area, relocating its private dining room, refreshing its patio area and incorporating other design ele- ments into a more free-fowing foor plan. New outdoor sofas and lounge furniture and new signage greet guests at the entrance. Inside, the expanded bar/lounge features a new high-top communal room with two tables that's used as a casual spot for cocktails, full dinners or a 12-seat private dining space. A custom, 20-foot drink ledge that separates the bar from the dining area has a soapstone top and powder-coated white metal base, inspired by the Art Deco cityscape of 1920s New York City. The main dining room features hardwood foors with marble accents and two custom red sliding doors with ornate metal detailing that can close off sections of the area for private events. Other design details include reuphol- stered dining banquettes and chairs in the dining area done in yellow and green tones and two dramatic statement walls arranged with a collection of small, colorful table lamps. (Photo by Scott Suchman) Gen Z vs. Boomers Technomic, Inc.'s new Consumer Generational Trends Report takes a look at the needs and behav- iors of the four generations that make up the bulk of today's food- service consumers: Baby Boom- ers, Generation X, Millennials and, for the frst time, Generation Z (16- to 20-year-olds). When it comes to Gen Z, the frst truly digital generation, Technomic's study shows that what they're after is speed of service, technology and having what they want when they want it. Here's how this youngest demographic group measures up against the oldest, Boomers, for select foodservice preferences: Gen Z / Boomers Dining Format Dine-In 44% / 52% Takeout 40% / 37% Delivery 16% / 11% Sustainable foods as infuencer 53% / 42% Local foods/ingredients as Infuencer 39% / 53% Speedy LSR service highly important 54% / 43% "You need a project manager who can be great with both the GC and the owner- operator, but your relationship with the general contractor is everything. Our process is built for speed and efficiency. We have new store timelines and schedules for every single store. We've created specialized positions for one person who knows everything there is to know about smokers, for example, one for equipment, one for design. With that level of specialization, we have the ability to build at a speed we need and the PMs have the support they need so they can focus on that relationship [between the GC and the owner-operator.]" — Trinity Hall, vice president of construction and finance, Dickey's Barbecue Restaurants Quotable

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