Throughout the year rd+d collaborates with leading suppliers to provide insights, innovations and solutions to readers. Below you'll find special topics and Q&As relevant to restaurant development and design professionals.
A Q&A with Greg Veale, President, Altro Americas
What are the trends you’re seeing in restaurant flooring today?
Greg Veale: What we’ve been seeing for quite some years is a lot more emphasis on making the front-of-house more colorful, with designs and patterns, but still very functional and durable given the traffic. Also, restaurants are trying to achieve a much warmer, “residential” feel. They are tending to move away from coated or colored concrete floors.
Al fresco dining is important to Paul Holder. As co-owner of The Salt Line in Washington, D.C., it’s a major part of his business.
Paul Holder: We are a New England-inspired oyster house located on D.C.’s Capitol Riverfront, opposite Nationals Park. Our outdoor bar and dining area are covered to protect diners from the passing showers. The riverfront and shade mean it’s generally 10 degrees cooler on hot summer days. We offer a blend of outdoor seating — lounge, hi-top and standard tables.