Design
- Design
- Valerie Killifer
Operators have several options when making room for takeout within a restaurant’s four walls. They can decide to renovate their existing dining room, or they can open new restaurant locations with ample space built in to accommodate takeout customers. Either way, operators have a host of things to consider when making room for takeout operations.
- Design
- The Editors
Deborah L. English, IIDA, CCID, founder and president, D L English Design in Pasadena, Calif., specializes in designing destinations within places, often dining spaces in grocery stores. Her 40-person firm has completed hundreds of projects for companies such as Whole Foods Market, Irvine Company, Bristol Farms and Soriana in the United States, Mexico and the Caribbean.
- Design
- The Editors
Doc B’s Fresh Kitchen is an emerging “fresh casual” dining chain that recently opened a location in Fort Lauderdale, Fla. The project was designed by DMCA Architecture, with RCC Associates serving as the contractor and The Ruzika Company handling lighting design.
- Design
- Toby Weber
The Galaxy Macau Casino in Macau, China, is home to a large, two-story gaming floor. It also offers a major retail component with shopping and dining options. Recently, Joanna Liu, the daughter of the Casino’s owner, opened a unique retail, lifestyle and food & beverage operation in this retail center, Cha Bei. The project design was led by Robert Polacek, chief creative officer and partner with The Puccini Group.
- Design
- Toby Weber
Renowned chef Rick Bayless has operated Chicago’s Topolobompo for nearly 30 years. In all that time, it hadn’t undergone a major redesign until this past winter.
