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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Editor's Letter 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 8 REBECCA KILBREATH, Editor in Chief rebecca@zoombagroup.com That Time I Felt Like Oprah W hile editing this issue and reviewing its key themes and aesthetics, I kept thinking, "Oh, I love this! This is one of my favorite things!" And while I'm not handing out cars, I do feel a little like Oprah since I'm sharing My Favorite Things. First up, the restaurant development + design awards program (page 28) may only be in its second year, but it's already one of my favorite annual features. Sub- missions increased 30 percent this year, and the panel of judges spent a whole day reviewing entries. It was fascinating to be in the room listening to a cross sec- tion of design and development profes- sionals hash out what makes a project great. The competition was fierce, and we're excited to share the top honorees with you. As a huge 3-D nerd, I was thrilled when Senior Contributing Editor Dana Tanyeri pitched How to Utilize 3-D Modeling and Virtual Reality (page 59). I collect old View-Master reels, and that simple pleasure pales in com- parison to what some architects and designers do to aid clients in visualiz- ing restaurant spaces. The Golden Age of Hollywood is another of my favorite things, and I spent much of my college years watch- ing old movies and daydreaming about leaving the grunge era behind and finding spaces that looked like a movie set from the 1930s or 1940s. And now I can (and so can you, on page 54)! We've got a dose of old school Hol- lywood glamour in the Project Profile of BLVD, designed by Karen Herold at Studio K Creative. I also love to escape to mid-century modern aesthetics — and not just by slipping into a chair with clean lines and soft cushions. One of my favor- ite mid-century trends was America's love affair with Polynesian culture and with tiki bars in particular. A variety of restaurants and bars keep fanning the flames of that love affair, and you can learn about three in this issue's trend piece on tiki bars (page 16). Finally, change is one of my favor- ite things. Keeping it fresh is important, and we're adding a new department in 2018 to do just that. If you turn to page 72, you'll see a new column that's meant to remind you that the world is big, and though we can't get to every corner of it, we can seek new vistas. In A World View, you will learn about one inspiring design we stumbled across outside North America each issue. If you have any projects, products or ideas to share, please let us know. Readers are definitely one of my favorite things.

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