Restaurant Development & Design

January-February 2017

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

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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 • J A N U A R Y / F E B R U A R Y 2 0 1 7 BUZZ who's doing what Gerard Craft Debuts Sardella St. Louis chef and restaurateur Ge- rard Craft closed his former restau- rant, Niche, and reopened with a new concept, Sardella, that features a new design and menu. Modeled after ancient Calabrian culture, Sardella offers seasonal in- gredients and age-old Italian cooking techniques in an intimate 60-seat space. Soaked in blues and whites, the design evokes seaside Mediterranean towns. Designed by St. Louis-based Casco Architecture + Engineering, the restaurant features antique oak floors, pops of color from the marigold-hued banquette seating and a white plank ceiling with large wood joists. Other design elements include blue- and-white patterned tiles on the walls, an- tique brass mirrors and a colorful mosaic- like installation of sardine cans ("sardella" means "sardine" in Italian) along copper shelves above the open kitchen. A marble and wood bar runs the length of the restau- rant, and a small cove at the front offers additional seating at cafe tables. Photography by Greg Rannells Younger Diners Love Veggies Over the last decade, consumers under the age of 40 have increased annual eatings per capita of fresh vegetables by 52 percent and frozen vegetables by 59 percent, according to market research firm The NPD Group. Consumers age 60 and up, on the other hand, decreased their consumption of fresh vegetables by 30 percent and frozen vegetables by 4 percent over the same period. Increased consumption of fresh veg- etables seems an outcome of the shift to fresh foods among young consumers over the last decade, the NPD Group says. Over the next several years, fresh vegetable consumption is forecast to increase by 10 percent, but growth is expected to be concentrated among younger people. "Vegetable consumption among younger consumers is a reflec- tion of their more health-conscious eating behaviors," says David Portalatin, vice president, food industry analyst at NPD Group. "Our research shows that their attitudes about eating vegetables will not shift as they age and go through their life stages. Their parents and grandparents, on the other hand, may need a reminder from the younger generations to eat their vegetables."

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