As diners are starting to rebound to their kitchens with their dollars, the feel of the restaurant’s design elements can be the deciding factor of which eateries come out ahead.Read More
If you choose to accept these trends, the contents will self-destruct in no more than five years.
The new age of interior design isn’t something pertinent to just today. It is always happening as an eternal and constant force. To better understand what is called New Age Design, think of philosophy. What is the perfect example of a dining chair? For your fast casual, the perfect chairs may be simple with four legs and a hard seat to keep tables turning every five minutes. For a microbrewery’s bar, heavy wooden stools with no backs could be the best solution. A fine dining establishment might lean toward a stylish and comfortable mid-century modern, upholstered chair.
This is New Age Design defined: for every time and place, there is a different and changing understanding of the perfect chair, table, and other interior surroundings.
As a restaurateur, look at the current trends, understand evolving technology, and be aware of overlooked areas beyond the dining room.Read More
By Kerri Adams, Editor-at-Large
The front-of-the-house and back-of-the-house in terms of design and atmosphere are typically drastically different.
The front-of-the-house has space, dimmed lighting, and upbeat music paired with the sound of guests laughing and chatting. While, the back-of-the-house on the other hand has the kitchen, which is often packed, loud and a little chaotic.
As the technological age advances, diners are seeing new technologies emerge at restaurants: table-top tablets where guests can order from their table, tablet POS systems making the cash register mobile, touchscreens displaying menu items in a tantalizing manner for guests’ perusal, and online-ordering platforms allowing users to order from their smart phones.
But what about the kitchen in the back-of-the-house?
How is the latest technology streamlining the food prep? Have robots emerged in the kitchen?
We decided to chat with Jennifer Baxter, Senior Engineer of Operations Planning & Design at WD Partners, a firm that focuses on innovating the customer experience for businesses, about the latest state-of-the-art technologies and equipment being used in restaurant design.Read More