Restaurant Development & Design

March-April 2015

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 5 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 • M A R C H / A P R I L 2 0 1 5 Rob Milich directs design and con- struction for Hurricane Grill & Wings, the 70-plus-unit casual dining chain based in West Palm Beach, Fla. A former retail store design and develop- ment professional, he joined the com- pany three years ago and now provides franchisee support in all aspects of unit design and construction. He has a busy year ahead, with 15 to 20 units projected for this year. He shares a few of the products and services he'll use to get the job done. + SLIP-RESISTANT PORCELAIN TILE It's very durable and has great wet and dry coeffcient of friction. The surface of the type we use, Rifessi di Legno, is tex- tured with crevices that are deeper than most. Grease and dirt settle inside the crevices and, if you clean it properly, any deposits that remain are in the crevices versus on the surface. That makes for a safer surface. We use it in the front of the house, restrooms and vestibules as well as baseboards in cases where we're able to use existing fooring in retrofts. + Fiberglass Composite Molded Patio Table Tops Some of our franchised units have been using them on their patios for six years. They're a molded form with a printed im- age pressed onto that mold. The image we selected is antique oak, so it looks like a rustic, grainy wood print but it's incred- ibly durable. Whether it's in the south in the heat or up north in the cold they look and last the same. And they're a great value for the franchisees, too. Photo courtesy of Werzalit

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