As today’s culture becomes increasingly swept away in epicurean passions, the number and caliber of bars and restaurants is on the rise as well.
Because of this phenomenon, designers are beginning to study the best ways to create spaces that maximize customer enjoyment, improve service efficiency and drive profit and foot traffic.
At the inaugural HI Design MEA event recently, Isabel Pintado, Managing Director of Wilson Associates Dubai, spoke alongside other respected
Food vs. Beverage: Beverage on the Rise
The panel discussed the balance between the F&B, and how, because the beverage component is starting to overtake food, design is being affected.
“Our front of house display kitchens are disappearing from the main restaurant area, and instead the back of house kitchens are being opened up and
Catering to the Bottom Line
Panelists stressed the importance of factoring ROI into design, working alongside owners and operators to make them successful.
Rethinking All Day Dining
ADD spaces, which have long been a huge design challenge, are being addressed differently, as alternatives are developed for breakfast diners.
“Designers are beginning to study the best ways to create spaces that maximize customer enjoyment, improve service efficiency and drive profit…”