Tagged Articles
retail-restaurant hybrids
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Trending: Restaurant-Market Hybrids
Why have restaurant-market hybrids become such a rising trend? It’s simple math, really. When well designed, the whole becomes greater than the sum of its parts. Restaurants that incorporate one or more retail food sections enjoy several advantages. However, guiding customers through the experience requires design elements such as traffic patterns, materials and finishes.
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Amy's Kitchen Branches Out into Foodservice
Amy's Kitchen, the pioneering manufacturer of vegetarian frozen entrees, soups and other items, is now on a mission to "shake up American fast food."
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Designs on Dining: Retailers Adding Restaurants
Retailers Ramp Up In-Store Restaurants
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Belcampo Meat Co. Wins Best New Concept Award
The American Institute of Architects Los Angeles (AIA | LA) announced the winners of the ninth annual Restaurant Design Awards during the Dwell on Design exposition in late June. Winning projects were selected from among 16 finalists in 3 categories: Restaurant, Café/Bar and Lounge/Nightclub. The jury was so captivated by one entry, in particular, that they also created a new "Best New Concept Award."