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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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 • J A N U A R Y / F E B R U A R Y 2 0 1 7 BUZZ The first in a three-part series on beverage-fueled restaurants begins on page 42. 4 of 5 consumers drink tea 87% of Millennials drink tea 44% of U.S. coffee demand comes from people aged 19 to 34 48% of consumers between the ages of 18 and 24 drink coffee daily (up from 34% in 2008) 60% of consumers between the ages of 25 and 39 drink coffee daily (up from 51% in 2008) 18% of consumers have had an espresso-based beverage in the past day (up from 7% in 2008) 36% of 18- to 24-year-olds have consumed an espresso-based beverage in the past day (up from 13% in 2008) Data culled from the Tea Association of the USA, the National Coffee Association, and research firms YouGov and Datassential. who's doing what Crafted Americana at The Ridge A destination in the Midwest for golf vaca- tions, weddings and more, The Ridge Hotel in Lake Geneva, Wis., revamped its dining spaces to go along with a new lobby, recep- tion area, coffee bar and other upgrades as part of a $4.5 million renovation. During the design concept phase, Lori Mukoyama, vice president of Cal- lisonRTKL, the design firm that led the restaurant renovation, guided the hotel team in a session to think about the type of mood and emotions they wanted to create using words and materials as their guide. The result is Crafted Americana, a fun, relaxing restaurant with an upscale supper club vibe. The 2,580-square-foot space was divided into three zones: a small lounge space near the front entrance with built-in bookshelves, sofas and plush chairs; an upscale but relaxed main dining room that overlooks the resort grounds; and a long bar at the back with flat-screen TVs and seating that overlooks the main dining area. During the day, the windows allow natural light to flow in. At night, large, round chandeliers cast a subtle glow over Eames-inspired chairs; chocolate brown, tufted faux leather high-backed booths; and sleek Corian tabletops. At the bar, Edison bulbs with exposed fixtures cast light over black-and-white tiling for a more casual feel. BEVERAGE BONANZA Photos courtesy of CallisonRTKL

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