Is all that convenience crushing your customer experience?

Just like diners, restaurateurs and all humans are social creatures, with strong inborn biological and neurological needs to interact. In fact, "Braving the Wilderness" author, Brene Brown explained that loneliness is as powerful a force as hunger…


1 Problem, 3 Solutions: Restaurant Seating

When people are eating, they want to feel both protected and anchored. For example, sitting at a two-top table in the middle of a crowded dining room makes guests feel open and exposed — and less likely to have a positive experience or return. There…


Firebirds' Next Evolution: A Fresh Design for the Future

This balancing act of promoting the classic details along with the modern ones is all about celebrating Firebirds’ standout characteristics, everything from culture to culinary to operational notes. To start, the prototype, developed with local…


Creating touchpoints to connect with consumers

Alexander Shporer, project manager Connecting consumers with your brand is vital in today's retail world. With so many options and channels competing for attention, retailers need to create a distinct shopping experience where guests can see, touch…


Building a Multi-Sensory Experience

It takes a lot of work for retail brands to deliver a remarkable experience. However, it can be done by making sure the environment provides a sensory experience. A sensory experience affects a human’s sense of sound, sight, touch,…


1 Problem, 3 Solutions: How do I attract millennials to my restaurant?

Some restaurant concepts that captured Baby Boomers and GenXers are having trouble attracting Millennials and younger patrons. While there are many ways to go about updating your concept to make it more relevant to younger patrons, here are three…


1 Problem, 3 Solutions: My Restaurant is Too Loud!

This is a common issue among restaurateurs, as acoustics are hard to gauge in a commercial space before you move in. There are numerous factors driving this problem. Trends are leaning toward open expo kitchens and high interaction with employees.…


5 Ways to Run Your Restaurant in an Uncertain Political Time

In light of the recent presidential election, there has been a significant amount of uncertainty in the restaurant industry. With questions surrounding labor costs and market patterns many restaurateurs may wonder how to deal with this tumultuous…


When is the right time to redesign your restaurant?

Brenna Johnson, project manager Whether it’s to enhance the dining experience or to make operations more efficient, there are many reasons why restaurant operators might consider revisiting a prototype design. But when is the right time to reassess…


Fostering 'Wow' Moments: A New Look for The Cowfish

Jeff Cangro, project manager The Cowfish Sushi Burger Bar is a truly one-of-a-kind fusion of a sushi bar and a gourmet burger restaurant. The owners, Alan Springate and Marcus Hall, found a way to flawlessly combine two contrasting products onto one…


Fast casuals, not fine-dining brands, leading restaurant segment in design innovation

Tracking design innovation and trends tells a story about the hospitality industry and can help paint a picture of the future. Restaurants are typically classified into QSR, fast casual, casual, polished casual and fine dining. Historically, fine…


Why We Should Care About Designing for Millennials

Rachel Mitchell, marketing manager Although they don’t have considerable spending power now, Millennials will soon dominate consumer behavior.  We are already seeing this begin to take place in the current market, and it will only continue to grow.…