Design
- Design
- Donna Boss
Organizing systems to speed throughput, maintain quality and improve accuracy determines drive-thru success.
- Design
- Amanda Baltazar
The right number of tables in a restaurant is a balancing act between generating revenue and creating the perfect ambiance for guests.
- Design
- Valerie Killifer
A well-thought-out and flexible application of lighting, materials and other design elements can help restaurants seamlessly serve guests from one daypart to the next, thus maximizing revenue opportunities for a single location.
- Design
- Toby Weber
Leveraging a thoughtful design platform, Bread & Butterfly provides customers with a comfortable atmosphere across multiple dayparts.
- Design
- The Editors
The Boundary, a bustling local bar and grill in Chicago’s bustling Wicker Park neighborhood, underwent a complete renovation in just two weeks. The remodel included replacing all booths with rolling high-top tables for customizable seating, and removing the woodwork along the west wall and exposing the original brick.
- Design
- The Editors
Santa Monica’s popular beachside restaurant 41 Ocean unveiled a new, modern design and updated menu by Executive Chef Patrick Florendo. Both the design and the menu focus on sharable and social dining experiences. The changes were led by Sean Sette, the newly appointed senior vice president of Ozumo Concepts International, along with his team of industry veterans hand-selected from some of Los Angeles’ leading hospitality groups.
