restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.
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6 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 • M A R C H / A P R I L 2 0 1 8 Reader's Choices Jeffrey Beers is founder and CEO of Jeffrey Beers International (JBI). Beers has built a stellar career on creating distinctive and vision- ary spaces recognized for their lasting appeal. While an architecture student at the Rhode Island School of Design, he studied with renowned glass artist Dale Chihuly. After graduating, Beers traveled to Brazil on a Fulbright scholar- ship with a goal of investigating how the arts and architecture could have a more symbiotic relationship. In Brazil, he worked in the office of architect Oscar Niemeyer. Upon returning to New York, Beers accepted a position as a project architect with I.M. Pei & Partners, where he managed hotel and entertain- ment properties throughout the world. In 1986, he founded JBI. Since then, the award-winning studio has received recognition for its out- standing hospitality designs as well as Beers' ability to unite artistry and strategy to create highly successful spaces. Here, he shares some current and upcoming restaurant design trends. + Desert modernism. While midcentury modern is not a new trend, the new midcentury inspiration is coming from sunny Palm Springs, Calif. This version of midcentury modern, or desert modernism, is becoming more popular in fashion and graphic design, and we will see it become more prevalent in restaurant interi- ors. The clean lines and use of glass and natural materials seamlessly fit within the direc- tion we see becoming more popular within restaurants. Bonus Trend + Instagram-friendly spaces. With the increased importance of social media, a major design trend is to ensure the space is Instagram-friendly. Everything from the flooring and wall finishes to including artwork representing the local com- munity are all opportunities to engage with the voracious appetite for snapping and sharing. + Lighting design. Social media is also important when considering the lighting design as it trends away from dim, dark restaurants and allows for more appealing photog- raphy perfect for social media. Additionally, lighting will be less architectural and more decorative in an effort to create warmer, more theatrical environments. For example, Japanese light artist Hitoshi Kuriyama designed an expan- sive installation that commands the two-story dining room at Sequoia in Washington, D.C., without obstructing views from the dining room or the mezzanine. The lighting installation is made of 913 custom-fabricated glass and 200 neon tubes suspended in a "path and branches" pattern that spans more than 125 feet across the main dining space. The lobby bar at the Renaissance New York Midtown. Image courtesy of Jason Flakes Image courtesy of Eric Laignel