Welcome to our design blog.

Three Ways Millennials Are Impacting the Food Industry

Posted by Chris Huebner on Mar 22, 2017 11:47:37 AM


What are Millennials? A Millennial is someone who was born between 1982 and 2004. If you were to search the words “Millennials are changing,” your results would be something like "the world," "how wine is sold," and "travel".

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Topics: Demographics, social media, restaurant design, technology, Millennials

The Relationship Between Foodservice Equipment and Commercial Kitchen Design

Posted by Chris Huebner on Mar 7, 2017 3:52:42 PM

As evolving consumer tastes combine with emerging technologies, the designs, layouts, and compositions of commercial kitchens are changing. More and more, operators are looking to do more with the space they have, while at the same time utilizing the latest technologies in foodservice equipment.

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Topics: Menus, Demographics, restaurant design, Food Newsfeed, Ovens, Fryers, Foodservice Equipment, restaurant, technology, Trends, Ethnic Cuisines, Styles

A Quick Look at Foodservice Trends for 2017

Posted by Chris Huebner on Feb 14, 2017 7:42:22 PM

It's an exciting time to be in the foodservice industry. With so many different preferences and dining styles, we're really starting to see the influence the next generations will have. We've already taken a look at the current trends in corporate dining, so now let's take a look at overall foodservice trends for 2017.

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Topics: Menus, Demographics, social media, restaurant design, restaurant, technology, Trends, Ethnic Cuisines, Tacos, NRA, Hyper-Local Sourcing, Coffee Shops, Food Halls, Styles, Kimchi, Fast Casual

A Quick Look at Corporate Dining Trends

Posted by Chris Huebner on Jan 25, 2017 7:00:00 PM

In the 1987 film, Wall Street, Gordon Gekko had a saying: “Lunch is for wimps.” Shockingly, it seems to hold true in many corporate environments.

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Topics: restaurant design, Corporate Cafeterias

Why Corporate Cafeterias Aren't What They Used to Be

Posted by Chris Huebner on Jan 9, 2017 5:12:43 PM

The days of walking through the serving line in your corporate cafeteria for a plate of "meat and three" are long gone. In fact, there's a major push among business and industry to create some of the most innovative dining experiences this side of a Michelin star.

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Topics: Corporate Cafeterias, Business and Industry, David Chang, Green Restaurant Association, Barefoot Contessa

How Restaurants Can Embrace the Social Media Age

Posted by Chris Huebner on Jan 3, 2017 9:00:00 AM


A lovely young couple sits down for a dinner date at your restaurant. They look over the menu, give the server their orders and finally get the chance to stare longingly into each of their…phones? The social media age has impacted the way people communicate with each other, and there’s no exception even out to dinner in a nice restaurant. It may seem like these patrons are disinterested or even bored by their surroundings. However, these customers could be doing the best marketing for your foodservice operation, and you might not even realize it.

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Topics: social media, restaurant design, technology

Why You Should Consider Linguistics When You're Creating Your Menu

Posted by Chris Huebner on Dec 23, 2016 3:00:00 PM


Menus are the roadmaps for restaurants. If they're done correctly, they guide guests through a full range of food and beverage options while maximizing the potential for profit. If done poorly, they're messy and hard to navigate. Either way, the most important element of a menu is the selection of words, and here's why.

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Topics: Menus, Choice, Dan Jurafsky, The Language of Food

How Gen Z Will Impact Restaurant Concepts

Posted by Chris Huebner on Oct 27, 2016 3:11:24 PM


The foodservice industry has changed more in the last 10 years than it may have in the previous 30. With trends like farm-to-table, local and sustainable, and organic leading the way, restaurants have had to adapt. Now, with the emergence of Generation Z, those changes are starting to intensify, so you'd better buckle up because it's going to be a long, strange trip into the future of foodservice.

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Topics: Concept Design, Design Development, Convenience, Farm-to-Table, Menus, Demographics, Generation Z, Choice, Customization

The Differences Between a Foodservice Consultant and a Dealer/Designer

Posted by Chris Huebner on Oct 24, 2016 11:00:00 AM


When a restaurateur considers the best possible options for creating an efficient and profitable kitchen layout for their restaurant, there are only a handful of options available. Let's take a close look at two of the most popular.

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Topics: Plans, Dealer/Designer

What Is Revit, and Why Should Foodservice Operators Care?

Posted by Chris Huebner on Sep 21, 2016 4:05:06 PM


Putting together a restaurant design or a blueprint for a successful corporate cafeteria is a lot like putting together a puzzle. The number of pieces is the budget, of which there's a finite amount. The pieces themselves are the different components within the operation that make it work in its entirety. And the picture on the box serves as direction for how that operation should take shape.

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Topics: Blueprints, Building Information Modeling, Plans, Revit