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1 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 • M A R C H / A P R I L 2 0 1 5 BUZZ who's doing what Following the success of their 15-year- old La Casita Mexicana, award-winning Los Angeles chefs Jaime Martin Del Campo and Ramiro Arvizu opened a second restaurant, Mexicano, in a South Los Angeles shopping plaza in early February. The restaurant, which showcases authentic Mexican cuisine traditions, draws on Mexican design authenticity as well. Working with Wick Architecture + Design and LAND Design Studio, the chefs created a comfortable and contem- porary space. Wrought iron gates at the restaurant's entrance lead to a courtyard with outdoor seating, a fountain and Mexican tile fnishes. Inside, a long dark-walnut bar lines one wall, backed by a vibrant Mexican mural. Interior spaces feature architectur- al and design details such as wood beam ceilings, arched dividers, metal work and contemporary and traditional light fxtures. Hexagonal turquoise, sienna and cream tile fooring and indigenous artwork from Jaime and Ramiro's hometown of Jalisco blend Mexican craftsmanship with modern fnishes. Additional outdoor dining is available on an extensive patio with white stucco wall, burnt orange tiles, and suspended Edison-style bulbs and steel pendant fxtures. LA's Mexicano Celebrates Authenticity Tech Matters How important are customer-facing technologies in restaurants? Here's what consumers said tech brings to the table in recent National Restaurant Association research: 79% Increases convenience 70% Increases speed and accuracy 45% Makes dining out more fun 35% Makes them choose one place over another 34% Makes them dine out or order takeout more often THE BOTTOM LINE? Technology is becoming an expectation rather than a novelty, particularly with younger consumers. Source: NRA's 2015 Restaurant Industry Forecast