Front Burner’s New Slider Concept – Son of a Butcher – Makes a Stand in Dallas.

Harrison would like to thank and congratulate the Front Burner Restaurant team on the launch of the Son of a Butcher (SoB) restaurant concept in an iconic building on Greenville Ave. Dallas.

Harrison have been working in partnership with the Front Burner Restaurant team to develop this memorable architecture & interior design concept for the last year. Get yourself down to the restaurant, the sliders are incredible!!

Also a big thank you to the Harrison team who collaborated closely with Front Burner Restaurants throughout the concept, branding, architecture & interior design, construction documentation stages as Architect of Record on this project.

Click on this link for more details.  

 

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.