Restaurant Development & Design

July-August 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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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 U L Y / A U G U S T 2 0 1 7 CONTENTS VOLUME 5, NO 4 JULY/AUGUST 2017 Maureen Slocum Publisher (630) 715-1553; fax (800) 630-4169; Joseph M. Carbonara Editorial Director (800) 630-4168; EDITORIAL Editor in Chief Rebecca Kilbreath (800) 630-4168; Senior Contributing Editor Dana Tanyeri Contributing Editors Amanda Baltazar, Valerie Killifer, Amelia Levin, Carol Skerritt, Tara VanTimmeren and Toby Weber ART & PRODUCTION Art Director and Production Manager Anne LoCascio (800) 630-4168; Art and Production Assistant Eric Uhl (800) 630-4168; OPERATIONS Director of Operations Tracy Mugan (800) 630-4168 ; MARKETING Marketing Manager Kevin Poch (224) 558-5926 ; SALES Senior Sales Director Carol McAdam (312) 961-5572; East Coast Sales Director BG Burg (312) 282-6952; South/West Sales Director Kris Duvall (312) 805-9304; Sales Representative Nicholas Slocum (630) 908-9607; RESEARCH Research Director Terri Solomon (800) 630-4168 ; CIRCULATION Audience Development Manager Richard Jarrett (800) 630-4168; For subscription inquiries and address changes, please contact: P.O. Box 12469 St Louis, MO 63132-0169 Phone (800)630-4168 Fax (800)630-4169 REPRINTS For custom reprints and electronic usage, contact Maureen Slocum at: (800) 630-4168; fax (800) 630-4169; OFFICE 190 N. York Street Elmhurst, IL 60126 Phone (800) 630-4168 fax (800) 630-4169 restaurant development + design (USPS 14780) is published bi-monthly by Zoomba Group. 190 N. York Street, Elmhurst, IL 60126. Periodicals postage paid at Elmhurst, IL and additional mailing offices. POSTMASTER: Please send address changes to restaurant development + design, P.O. Box 156 Elmhurst, IL 60126. Subscriptions are free to qualified professionals within the United States. Non-qualified subscriptions are available at the subscription prices of $90 for a year. All other countries and Canada must be prepaid in U.S. funds with an additional $35. Single copy price is $15. Zoomba Group LLC does not assume and hereby disclaims any liability to any person for any loss or damage caused by errors or omissions in the material contained herein, regardless of whether such errors result from negligence, accident or any other cause whatsoever. 30 Departments 8 Buzz Chinese Group's First Casual-Dining Outpost Opens, Georgetown Peet's Marries History and Modernity, Louisville Airport's Bourbon Academy Educates Imbibers and More 14 Trend Green Restaurants In the restaurant world, "green" can mean growing your own food on-site, partnering or even managing local farms, installing energy-efficient equipment, using reclaimed wood and other sustainable materials, compost- ing, recycling, using LED lighting and more. Here's a look at four restaurants with some unique applications of what it means to be green. 20 Design Market New Orleans 54 Project Profile Main Event Needing to keep its base of affluent, in-the-know guests coming back, this entertainment concept has rolled out its second new design in less than 10 years. 58 How To Sell Remodeling Initiatives to Franchisees Five words restaurant franchisees often dread: "We want you to remodel." For an operator struggling with tight margins, or a successful restaurateur who is happy with the status quo, these words ring an ominous bell. 61 Reader's Choices d+k owners and principals Corey Dunne and Paul Kozlowski share some of their favorite trends in restaurant design right now. 62 Form + Function Creating Zones via Lighting, Flooring and Half Walls Lighting, flooring and half walls are three common ways designers and operators create specific zones throughout restau- rants. Each element might have its own design aesthetic, but they should work together to enhance the dining experience and to entice customers to return. 66 Solutions Center 70 Design Specs 71 Ad Index

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