Eating or drinking out is rarely just about the food or drink.  The scene, the socializing, and the sense of a special event are equally important.  When done right, a restaurant’s design enhances all of these elements.  Yet, some of the best restaurant design is intended to go unnoticed.  There will be eye-catching components, but those aren’t as important as the layout, the lighting, the carefully cultivated mood.  A well-designed restaurant won’t distract from the food, and especially not from the conversation.  Instead, it will subtly contribute to one of those memorable outings when everything clicks:  the meal, the service and the warm vibes.

What is the most important thing to remember when designing a bar or restaurant?  The customer!  How are we going to attract them, how are we going to give them an amazing experience, and what’s going to make them come back.  Often, it’s the space that feels like it just existed, not feeling like anybody designed anything there, simpler spaces.  Sometimes, it’s the space heavy on ambiance, heavy on subtle textures and colors.  In any case, it’s key to create an environment that remains fresh or looks better the longer it’s open.

Come enjoy a conversation with architects experienced in designing restaurants and learn how they envisioned an experience in hospitality.  Continue the conversation with presenters at the reception following the program. 

PRESENTERS:
Trends in Design of Restaurants & Bars, Kelly Mitchell AIA and Sean Garman AIA, Mitchell-Garman Architects
Crafting a Monumental Guest Experience, Ryan D Martin AIA, Leo A Daly
Food Halls, The Evolving Food Experience, Gerard Renaud AIA, CallisonRTKL
Wineries - It's All About the "Experience", Richard Holloway AIA, HRO Architects
The Cafe: From Casual to High-End, Scott Sower AIA and Levi Hooten, GFF Architects
Moderator Teresa Gubbins, Culture Map

 

Parking options can be found on the map linked below.

Resources

Parking Options [PDF 53.27 KB]