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designed to draw RESTAURANTS ARE FOR MORE THAN JUST EATING THESE DAYS COURTESY FO OR TÉ SPECI ALTY CONTRACTORS T RS 60 MAY 2016 BUILDING DESIGN+CONSTRUCTION www.BDCnetwork.com
hospitality facilities BUILDING TRENDS ANALYSIS BY JOHN CAULFIELD, SENIOR EDITOR Multiunit operators like Wood Ranch BBQ & Grill (pictured) must balance their brand image with customers’ expectations for something new. COURTESY STUDIO MCCORMACK SushiSamba’s 14,000-sf restaurant in Las Vegas is distinguished by a colorful, arching interior design. iCrave was the architect, PWI <strong>Construction</strong> the GC. LAST YEAR, for the fi rst time, Americans spent more on dining out than on groceries. Through March of this year, sales at restaurants and bars totaled $157.5 billion, compared to $151.8 billion at grocery stores, according to the U.S. Commerce Department. This shift in spending has taken on enormous signifi cance for the U.S. design and construction industry. “Food has become a major solution for saving brick-and-mortar retail,” stated CallisonRTKL, in its recent “Mall of the Future” white paper (http://bit. ly/1Sc6owH). Lifestyle centers were the fi rst retail development model to emphasize dining as a magnet for shoppers. And as the “foodie” generation seeks out new culinary experiences, restaurants are pivotal to the success of the 445 lifestyle centers that, according to FACTORS GUIDING RESTAURANT 5DESIGN 1. Developers are encouraging restaurants to make bold statements that will also attract shoppers to retail stores. 2. Chefs and owners are taking the lead in design. 3. A more “democratic” market should not mean a downgrade in quality. 4. Technology is elevating the dining experience. 5. Artwork can enhance the element of surprise. www.BDCuniversity.com BUILDING DESIGN+CONSTRUCTION MAY 2016 61
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