Restaurant Development & Design

MAY-JUN 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

Issue link: https://rddmag.epubxp.com/i/978278

Contents of this Issue

Navigation

Page 36 of 75

M A Y / J U N E 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 • 3 5 By Dana Tanyeri he bar on quality is rising fast and so are project costs. Tech- nology, social media and next- gen designers are changing the game at every level. Consumer expecta- tions continue to evolve. And it's no longer good enough to simply design functional, great-looking restaurants: Today, it's all about creating experiences. So say this year's Designers Dish panelists, an esteemed group of designers and architects whose firms are noted for creating great-looking restaurants and excit- ing experiences for independent and chain concepts nationwide. Read on for insights and inspiration from Peter Hapstak of Hap- stakDemetriou+, Cass Calder Smith of CCS Architecture, Elizabeth Plecha of Aria Group Architects, and John Paul Valverde and Miguel Vicens of Coevál Studio. They even offer some free advice and a few concept ideas of their own. What are two big-picture trends or forces you see driving restaurant design today? Hapstak: Shorter consumer attention spans and rising costs. Something's re- ally hot and then it's not, so clients are very concerned about longevity. We're constantly getting the question, "How is this going to feel in 5 to 10 years?" If something is too cute or whimsical, it fades badly, so one trend is just trying to Advice to clients: There's no rush to the altar. Take the time to build a relation- ship with your designer and understand where the project is going before setting the GC loose. Check references. Trust us to do what you hired us to do. You get what you pay for. Top-of-mind materials: Simpler, basic mate- rials used in fresh, updated ways. We're on the hunt right now for the perfect plywood, something we can use as a finish material. If I opened my own restaurant: It would probably be a neighborhood brasserie bistro with an American flair. The menu would lean toward healthy but be comfort- able and accessible — no precious food or crazy microchemistry. Who would you choose to design it? Ilse Crawford, a London-based designer who has very clever ways of looking at tradi- tional things. She keeps things timeless yet fresh, rich yet humble. Peter Hapstak, Founding Partner HapstakDemetriou+, Washington, D.C. Pineapple and Pearls in Washington, D.C. Image courtesy of Kate Warren/GoKateShoot

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - MAY-JUN 2018