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.

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6 0 • 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 Y / J U N E 2 0 1 8 How To Pitaccio adds that using the same critical eye to evaluate staying power of a building's foundational elements is needed when selecting finishes and fur- nishings. "When you're thinking about the chair for your restaurant, consider their lines," she says. "I always think about furniture designers like Angelo Donghia, who did very classic chairs with simple lines and great materials. He would just change the line a little and update the fabrics but always kept to a classic backbone. Chairs say a lot about a restaurant, so do your research. How long has the style you're considering been around? How has it evolved over the years? What is its staying power?" For finishes, Pitaccio notes that it's easier than ever to source products that check boxes for both timelessness and durability. That's thanks to technology and constant new product development for the commercial market. "One thing that's really popular now, which has come back around from the '80s, is grasscloth wallcoverings," Pitaccio says. "Clients love them. But if you're going to specify grasscloth wallpaper in a restaurant, you'd better find a really good vinyl alternative be- cause grasscloth will get destroyed in a restaurant. Same with marble. It always has a nice, classic, crisp white look, but it stains. For something like that, you have to say, OK, that's the kind of classic look that I want, but I need to do some legwork to find products suited for the hospitality market. Luckily for us, there are a lot of great new products out there now, from beautiful, super- durable wallcoverings to porcelain and laminate flooring that looks so much like wood, you can't believe it." A Maxey Hayse project under construction now illustrates that sourc- ing strategy. A rebuild of a beach house restaurant that was destroyed during Hur- ricane Sandy, it called for a classic cedar shake shingle look on the exterior. But instead of true, traditional cedar shakes, which require more maintenance and naturally change color over time — which the client didn't want — Pitaccio sourced an alternative made from recycled milled plastic. "It has a combed texture and looks just like a cedar shingle," she says. "We can get it in a custom color that won't fade, so we get the look we want, and it should last forever." The project follows suit with a classic beach house aesthetic in the interior, which functions as both restau- rant and music venue. There, the team wanted to incorporate driftwood accents for a beachy, lived-in look and feel. "Because it's also a music venue, sound was really important," Pitaccio notes. "We wanted to put some drift- wood beams in the ceiling but weren't able to, but we found some baffles and a driftwood-look veneer that we could wrap the baffles in. We ended up get- ting sound attenuation inside and the classic look that was important for this concept. Sometimes, you just have to get creative." + We've been delivering the widest selection of commercial faucets to restaurants for over 115 years. With over 4,825 products on our website plus the ability to design your own faucet – we've got you covered. Visit chicagofaucets.com or call 800/323-5060 for more information. Get a FREE Food Service specifier's kit at chicagofaucets.com/rdd3. We've been delivering the widest selection of commercial WE COVER THE HOUSE FRONT, BACK, AND EVERY SINK IN BETWEEN Restroom Faucets I Pot Fillers I Handwash I Janitorial Faucets I Pre-Rinse

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