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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be a seating element to a fire pit — if not, he's more of an advocate of heat lamps. "Remember, if the fire pit takes up the space of two tables, it takes away that revenue. But if you have seat- ing around the fire pit, you've incorpo- rated a premium seating space." "Everyone loves a focal point, especially ones that enhance sight and sound," points out Michero. "Plus, fountains can help with background noise, and fires create comfort and intimacy in the evening." Multiple Season Design With few exceptions, most outdoor din- ing spaces are not used year-round. It gets too muggy or too cold to make them feasible, depending on the climate. Closing your outdoor space for the London's Lido restaurant at The Curtain Hotel features a retractable glass enclosure that makes half of the outdoor space useable no matter the weather. Image courtesy of Adrian Houston

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