Restaurant Development & Design

JAN-FEB 2018

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 A N U A R Y / F E B R U A R Y 2 0 1 8 CONTENTS VOLUME 6, NO 1 JANUARY/FEBRUARY 2018 62 Departments 10 Buzz Starbucks Debuts in Jamaica, Domino's Opens First Austria Location, A Food Hall as Big as Texas, Jimboy's Tacos Updates Prototype and Long John Silver's New Look 16 Trend American Idols: Tiki Bars The tiki phenomenon first took root in the United States in the 1930s with the opening of the legendary Don the Beachcomber and Trader Vic's restau- rants in California. Today, tiki bars are part of the greater landscape of bars and restaurants that offer immersive, themed experiences. 26 Design Market San Francisco 48 Project Profile 4 Rivers Smokehouse This BBQ chain made its first move outside of Florida by turning an old firehouse in Atlanta into a restaurant. The operation's goal: Support neighbor- hoods through fundraising, charity and community-building design. 54 Project Profile BLVD Opening a new fine-dining restaurant in Chicago's red-hot Fulton Market neighborhood, where some of the city's highest-profile restaurant groups now play, isn't for the faint of heart. But when the principals of upstart Sancerre Hospitality set out to develop BLVD as their inaugural concept, they took a go-big-or-go-home approach — and the result is dazzling. 59 How To Use 3-D Modeling and Virtual Reality Designers are leveraging technology to revolutionize the process of creating, pre- senting and modifying projects, tapping tools and programs that first emerged in the gaming and entertainment industries to go where traditional restaurant design and rendering techniques can't. 62 Form + Function Flooring Choosing the right one makes all the difference. 66 Solutions Center 70 Design Specs 71 Ad Index 54

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