Restaurants aren’t dead; they’re just different.

Restaurants aren’t dead; they’re just different.

Or at least, they’ll have to become much more different from what they are if they’re to thrive in a rapidly evolving industry.

That’s the overall takeaway from a RestaurantSpaces discussion featuring Juliana Strieff, VP of Design & Construction for Blaze Pizza; Gabrielle Rosi, Senior Director of Store Design for Whole Foods; and Gwen Newland, Director of Design for Chick-fil-A; that was moderated by Paul Wainwright, Design Director for global architecture and design firm Harrison.

As off-premises dining and third-party delivery continues growing at an exponential rate (especially with the current state of affairs), restaurant design must be reimagined to accommodate this change in customer behaviour, while still appealing to those who want novel dining experiences.

Follow the following link for the entire article.

https://info.restaurantspacesevent.com/blog/physical-restaurant-design-in-the-age-of-on-demand-food-delivery

Dallas’ Beloved La Madeleine debuts exciting new bakery concept in Uptown

La Madeleine debuts new bakery concept in Uptown, Dallas

Harrison is working on the La Madeleine French Bakery & Cafe in Dallas which is an exciting new bakery in Uptown Dallas, on the ground floor of High Street Residential’s Residences at Park District, a new mixed-use development at 2100 Olive St. It’s slated to debut in summer 2020.

According to spokesperson Jacqueline O’Reilly, this location represents a brand new petite format that will be tailored to meet the needs of the building and the neighbourhood.

At 2,500 square feet, it will occupy a smaller footprint than the usual 4,500 to 5,000 square feet of a typical la Madeleine, with a sharper focus on convenience and flexibility including an array of to-go foods. The location will also feature a vastly expanded coffee and espresso program, and a bigger commitment to croissants

“It’s a completely new la Madeleine experience,” O’Reilly says. “We’re bringing forward the famous recipes la Madeleine is known for, of course, but are excited to introduce guests to many new, bakery, salad, sandwich and shareable offerings.”

“The vibe of la Madeleine Park District is a modern, charming French escape,” she says. “Our landlord at Park District was looking for something special, so this was the perfect opportunity for us to create a daily French retreat for guests, a place that people feel welcome throughout the day.”

She says that la Madeleine classics will be front and center including their signature salads and soups, plus French viennoiserie, pâtisserie, coffee, wine, and sandwiches — “but with a lot of awesome menu innovations,” including dishes they culled from R&D trips to France.

They’ll also be promoting their catering services, which are a hot commodity in the downtown/Uptown areas.

The Residences are a part of Park District, which includes offices, restaurants, and luxury residences. The residential tower, which was developed by High Street Residential, the residential subsidiary of Trammell Crow Company, and joint venture partner, MetLife Investment Management, is connected via a grand plaza to PwC Tower at Park District. Le Madeleine will have pedestrian access via the plaza and Olive Street and feature multiple outdoor patios.

The space will incorporate two shaded patios and boast a quaint French-bakery façade, but the interior will be an open design, a departure from their traditional homey floor plan. Seating options will include bar stools running along the windows, a community table, and banquettes.

Why getting the right products in front of our designers is vital to being specified in award winning restaurant design.

Nathan Stevenson, one of our Senior Designers outlines why it is important to select and use the right products in any successful restaurant design project. Nathan has recently lead the design for Nando’s Stevenage (UK) and discusses what is needed to create memorable, exciting and vibrant restaurant design solutions.

“The design direction for Nando’s as a brand is a modern twist on their South African / Portuguese roots, where each restaurant design is unique. Nando’s have a very strong relationship with the modern arts and crafts movement in South Africa and actively support artists and artisans by commissioning work to be used throughout their restaurants. The products and materials we use in our Nando’s schemes are carefully researched and selected to convey strong heritage and artisan craftsmanship while creating a vibrant and exciting environment for customers to enjoy.

We have recently completed a new build Nando’s restaurant located within the new flagship Debenhams store in Stevenage, Hertfordshire.

The choice of lighting and furniture are two key areas which are essential to creating a great environment.  For me the Nando’s style is relaxed and handcrafted while still having a fun, playful side. The design makes use of bespoke products throughout and ‘Parkside Tiles’ sourced handmade tiles for the servery front and decorative columns.  The tiles are produced manually by Portuguese craftsmen and creates a merger between the ancient technique of making ceramics and a modern aesthetic. The triangular three-dimensional tiles have a red glaze which takes its colour from red chillies used in the food. The result is a striking gloss red glaze with a depth of colour only found with handmade tiles. The glaze has natural variations and this emphasises the unique qualities of the product.

We worked closely with ‘The Light Corporation’ on the Stevenage project to design bespoke lighting which communicates a strong sense of modern African design. We also commissioned vibrant lighting from ‘Ashanti Design’, who are South African based designers who are supported by Nando’s and specialise in bespoke, handmade fabric products.

The loose furniture for Stevenage was supplied by ‘The Contract Chair Company’ and the scheme featured the ‘Dixie’ chair by ‘Cantarutti’. We have used this chair on a number of Nando’s projects because it has a great sculptural quality and the large back can be fully upholstered to give it real presence in the space. We use high-quality natural leathers by ‘Crest Leather’ and ‘Futura’ in vibrant colours along with bold pattern fabrics which have an ethnic feel (fabrics by Dedar, Christopher Farr & Svensson).

At Harrison we take great care and pay exacting attention to detail when selecting products to use in our schemes – selecting the right products is an essential part of our design process”

The Daily Express features Harrison Design – 27th September 2017

Philip Harrison, President and Managing Director, Harrison was recently interviewed by The Daily Express on his thoughts and experiences of running an international interior design consultancy.

“For a dull corner of Gatwick Airport’s north terminal that has meant an award-winning makeover to create Culpeper’s pub and house gin distillery (an airport first), and for the Radisson Hotel Group in Marseille a bar that captures the French city’s essence embodied in its dazzling Mediterranean blues.

Change is food and drink to Harrison, founder and co-owner of the top British consultancy that shares his name.

“Once we have a clear concept and target customer, our job is to spend a client’s money as wisely as possible,” says the trade veteran whose 31-year-old business is finding innovative ways to respond to the drastic upheavals now coursing through the hospitality industry by investing in overseas expansion and broadening its suite of services.

Success for the strategy has led to a 10 per cent year-on-year growth rate, a £4 million turnover and offices in Dallas and Dubai as well as London and Birmingham employing 60”

Follow the link below to read the full article.

Pizza Hut Restaurants appoints Harrison to design its largest ever UK refurb

Pizza Hut selects Harrison to design its largest ever UK refurbishment

London and Birmingham-based Harrison is the hospitality design name at the helm of Pizza Hut Restaurants’ largest-ever UK refurbishment, on the Eureka Leisure Park at Ashford in Kent.

The consultancy – which also has offices in the USA and Middle East – is about to complete the £785,000 restaurant renovation as part of a £60m nationwide refurbishment and restructuring programme by owner Rutland Partners, having already rebranded over 100 Pizza Hut Restaurants across the UK since the end of 2013.

Harrison’s lead designer on the project is Aoife Kenny Fallon, who heads a team responsible for repositioning a restaurant name which has operated in the UK for over four decades and in the USA for almost six.

She explained: “The new designs embrace the strong American heritage of the Pizza Hut Restaurants brand and create excitement for a broader customer base.  In Ashford, this approach is taken a step further by building the brand’s attraction as an evening, as well as a daytime, destination.”

Highly distinctive in the casual dining sector, Pizza Hut Restaurants in Ashford showcases finishes that are authentic and vibrant, from the red and blue leather seating through to neon light fittings and stand-out artworks.  All echo the relaxed ethos of the American-inspired brand, creating the crucial point of difference from the Italian-themed competition.

The overall ambience is designed to generate more of an ‘evening vibe’ in its approach than its predecessors.  The decor is sophisticated and interactive, with a stand-out feature wall taking centre stage.  There is a distinct move towards intimate booths at the front of the space and more convivial party and family-style seating further into the restaurant.

Aoife continued: “A key part of our brief was to allow the Pizza Hut Restaurants brand to transcend from day to night, therefore much of our design focus has been on promoting the venue not just as a buffet, but also as a restaurant and cocktail destination for evening custom.

“We introduced a large cocktail bar, which automatically makes the space feel more adult, but we didn’t neglect our younger diners, with the continuation of the Ice Cream Factory and specific Pizza Hut Restaurants icons to target each demographic.

“The zoning and variations in approach throughout the new scheme mean that the appeal of the design is broad and doesn’t alienate customers. A high-tech lighting system flexible enough to influence customer mood from morning through to late evening is subtle but a key part of the transformation.  Each element of the design revolves around making each of our target audiences feel equally at home in the same space.”

Sophisticated reclaimed timber finishes, lacquered steel and a skilfully-selected palette of fabrics and textures combine to create a unique destination which elevates the Pizza Hut Restaurants brand and spans a wider customer demographic.

Aoife added: “The Ashford refurbishment has really got people talking.  Frankly, if they weren’t, then we wouldn’t have succeeded in the job we set out to do.  Right from the start, Rutland Partners supported a complete design review, enabling us to create a contemporary and vibrant restaurant environment with broader customer appeal.

“Their faith in our abilities is enormously gratifying but, more importantly, we know it will pay off for them.  Pizza Hut Restaurants in Ashford will be a hugely positive game-changer for the future direction of the brand.”