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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J A N U A R Y / F E B R U A R Y 2 0 1 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 • 4 9 local community, schools and charity organizations." On top of that, the chain aspires to be a place where people can come together — where neighbors can get to know each other and bond over plates of delicious barbecue. With the goal of being part — and even a pillar — of the communities it operates in, 4 Rivers has never taken a cookie-cutter approach to design. Instead, many of its restaurants have been conversions of existing buildings, structures that are already part of their neighborhoods, with designs that reflect those areas. "If we want to say we're investing in a community," says Monica Rivers, "we need to make the store reflective of the community." The recently opened Atlanta location is a clear example of this approach. As the first 4 Rivers restaurant outside of Florida, it would have been easiest to open in a strip mall or with a ground-up build. Instead, the chain took over a 100-year-old firehouse on the edge of a thriving neigh- borhood near Georgia Tech University. Though John and Monica looked at other locations in the city and its suburbs, they were drawn to this space as soon as they saw it. "There's an in- credible history in this building we didn't Project Team Project Lead, Interior Design and Kitchen Design: Tan Vu, project man- ager, Interplan LLC Architect: David Boyce, AOR Kitchen Supplier: Glenn Eberle, Contract Equipment Specialist

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