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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$ J U L Y / A U G U S T 2 0 1 7 • 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 • 3 5 I t's every restaurant owner's dream: a fancy-looking venue that appears chic, luxurious and expensive, yet it costs a fraction of what customers assume. Creating or renovating a restaurant is not cheap. If you are starting a new concept, design and construction will be one of the biggest up-front costs, according to Joshua Zinder, principal of Joshua Zinder Architecture + Design in Princeton, N.J. Fortunately, there are ways to achieve high-end aesthetics at lower price points. 1. Buy used decor to drive home authenticity. Betsy Berry scoured the internet, flea markets, and supply and seed stores when she was creating the interior for Lewis Barbecue in Charleston, S.C., which opened in June 2016. One wall of the restaurant is cov- ered with horseshoes that Berry, owner of B. Berry Interiors in Charleston, acquired mostly from farms and ranches in Texas. She had the wall heavily plastered, pressed the horseshoes into the plaster, and then removed them, leaving reliefs, which she then painted. She made around 40 of these and also hung about 25 shoes on the wall. "It's abstract art," she says. On other walls, Berry hung 15 authentic lassos. "This was really bang for our buck, and I love using something that's 3-D — a form rather than a photo- graph," she says. Berry was also creative with the lighting. For the outside garden, she found, at a flea market in Texas, 20 root balls — from the roots of trees — which are irregular spheres. She joined them together and wired them, then placed a lightbulb inside each one. The real beau- ty was that "because they're natural, we didn't have to finish them in any way," she says. Each cost $75 to $100. The lighting in Union Cantina in Southampton, N.Y., was also done inex- pensively. Owner Ian Duke decided to use empty Don Julio bottles. He cut off the bottoms, wired them and hung them over the bar. "You are adding authenticity to a tequila bar by adding tequila bottles, it's something for guests to talk about and you're not going out and spend- ing a fortune," Duke says. He made the lights himself for about $8 each. "To get lights to fit the exact decor we were looking for could have cost hundreds apiece." Create a fabulous-looking restaurant without breaking the bank BY AMANDA BALTAZAR, Contributing Editor Ways to Get Expensive Looks for Less 6

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