Tagged Articles

outdoor dining

  • How the Pandemic Changed Restaurant Design

    Are designers thinking about pandemic concerns and trends when designing restaurants today?

  • An Uphill Battle for Bars

    Now nearing a year’s duration, the pandemic is still wreaking havoc on the hospitality industry. In this era of social distancing, bars have been especially stymied, since they depend on close guest interaction with bartenders, the showmanship of mixology and crowded spaces to create energy and excitement.

  • Summer House on Music Lane

    A refreshing dip into Austin’s lake culture.

  • Outdoor Dining Dominated Operator Investments in 2020

    Outdoor dining was found to be the area where rd+d readers saw the most investment in 2020, according to a December 2020 survey of qualified subscribers. 

  • 5 Outdoor Dining Designs That our Editors Can't get Enough of

    The rd+d editors rounded up a few of the most popular (and most Instagrammable) outdoor dining designs from our 2020 feed.

  • Redefining Steakhouse Design

    Steakhouse concepts are typically “masculine” spaces with dark woods, low lighting and heavy, dark leather upholstery. Meat Market is a different beast.

  • 5 Best Practices for Extending Outdoor Dining

    Across many northern states in the U.S., the weather’s rapidly cooling, which isn’t good news when the majority of your customers are dining outdoors. Here we offer up five best practices for extending the use of outside space.

  • Dining in the Streets

    With medical experts deeming the coronavirus less transmittable outside, outdoor dining is likely to appeal to many consumers and help draw them back to dining out. To aid in that effort, cities across the country are closing down streets to allow restaurants to expand to the outdoors as they work their way back to normal service.

  • 5 Best Practices to Strengthen Restaurant Branding

    Your brand is what your restaurant is all about. It’s the sum and substance of who you are, what you stand for, your reason for being, and your restaurant’s moral compass.

  • Dog Haus Builds a Better Hot Dog Place

    With an indoor/outdoor bar, improved queueing area and more efficient kitchen, this chain out of California has taken full advantage of its first ground-up build.

  • Six Restaurant Construction Trends for 2020

    Staying relevant in the ultra-competitive hospitality space means creating higher-quality experiences for patrons, according to Maxim Parkhomchuk, VP of construction and executive project manager at LOTT Restaurant Construction in Philadelphia. The LOTT team has collectively built over 400 restaurants throughout the United States since 1992.

  • Five Best Practices in Restaurant Patio Design

    The Great Outdoors! It’s become a bigger part of the dining public’s lives over the last decade for good reason. When good weather makes an appearance, thoughts of dining alfresco come to mind. The allure of outdoor dining is shared by restaurant owners looking to take advantage of reduced or free rent on outdoor space. Let’s take a look at five elements of outdoor dining that restaurateurs should consider when developing an outdoor dining space.

  • Porch Swing Offers Southern Comfort in a Polished Setting

    While casual dining has taken a beating in recent years, many operators have developed a polished-casual strategy to draw in guests. Porch Swing Restaurant, located in the Dallas suburb of Mesquite, puts a new spin on this approach.

  • Outdoor Furnishings

    When the weather is nice, the view is appealing and/or the ambience is just so, restaurants with outdoor dining spaces often find it’s hard to fill seats inside — everyone wants to enjoy the outside experience.

  • Form + Function: Outdoor Dining

    The arrival of spring may bring daffodils and gentle breezes, but it also signals the arrival of restaurant patrons who want to sit outside.

  • Curb Appeal: The Start of a Great Dining Experience

    An attractive curb appeal gets passersby to stop and look, draws them into the restaurant and sets up the beginning of a remarkable dining experience. “Curb appeal — it’s what it’s all about. Unless you find a restaurant via Yelp, how else would you find a restaurant?” says Matthew Coates, AIA, LEED AP, NCARB, and owner of Coates Design Architectsin Seattle, Wash.

  • Blurring the Lines between the Inside and Outside in Restaurant Design

    The inside and the outside merge at Glass and Vine in Miami, Fla.which was the specific intent of designer Vincent Celano. The owner of Celano Design Studio in New York City, Celano says this allows the restaurant’s owners to maximize the square footage of the restaurant but also offer a lifestyle concept where energy flows seamlessly from the outside to the inside and back again.

  • Outdoor Patios: A Positive for Restaurant Owners and Guests

    A well-designed and well-equipped outdoor patio can be a boon for restaurant guests and owners alike, offering a pleasant, al fresco dining experience and an opportunity to boost traffic and revenues. But designing these spaces requires careful planning: There’s much more to it than simply setting up a few tables and chairs outside.

  • Retractable Roofs Dazzle, Whatever The Weather

    When the developers of Andaz San Diego were looking to rebrand the hotel's rooftop restaurant and lounge as RoofTop600, their goal was to create a space that offers guests a unique and intimate atmosphere for breakfast, lunch and dinner. The company wanted to capitalize on its already popular rooftop restaurant in the city's Gaslamp Quarter — the largest rooftop space in San Diego — and to
    create a space it could use rain or shine.

  • The Great Outdoors

    From sidewalk cafés to posh patios, well-designed, carefully maintained al fresco dining spaces benefit operators and guests alike.
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