Hospitality Design - January 2017 - 136

back space

looking ahead with

Photo by GREG POWERS

allison cooke

Partner
CORE
Washington, DC

1
Emerging F&B trends > In the DC area, [there's] an
increasing interest in food halls or multi-venue concepts. These
allow emerging F&B entrepreneurs to enter the market more easily
and connect consumers to their communities.
We're seeing smaller scale spinoffs from existing brands-for
example chefs with full-service restaurants entering the quickservice space-[as well as] more chef collaborations and pop-up or
temporary restaurants that can stay small or be a possible launchpad
for larger concepts. They let chefs test the waters, try new formats,
and show investors their viability. We've also seen a shift for fullservice restaurants to be much smaller and more intimate-between
3,000 and 4,000 square feet.

Photos by RON NGIAM

2

Overused concepts > Any place that is generically calling
itself a craft cocktail bar. It's the equivalent of saying you are a farmto-table restaurant seven years ago.

Dining innovation > I'm interested in the challenges of
adapting fast-casual concepts to a more automated experience.
How do you convey the brand experience without as much human
interaction and still maintain loyalty and quality of service? I'm also
interested in working more with emerging innovative developers
who see the value in planning for a retail and F&B community in their
projects. I love the blurring of project sectors that used to be so
siloed 10 years ago. Residential buildings and offices want to offer
hotel-like amenities, and the hospitality POV touches every project
we work on in some way.

136

January 2017 hospitalitydesign.com

Outside influences > Fashion, art, and industrial design are
our go-to inspirations-but travel inspires me the most. Seeing other
concepts, cultures, and observing people interacting in all types of
public space is so interesting. The best designers and architects are
good students of human behavior.

Recent CORE projects > We've finished Junction Bakery
& Bistro [in Alexandria, Virginia] and Commonwealth Joe Coffee
Roasters [1, in Arlington, Virginia]; and in Washington, DC, custom
spirits distillery Cotton & Reed [2], the Woodley Park Pantry (at
the Marriott Wardman Park), and the in-office café at the American
Enterprise Institute.



http://www.hospitalitydesign.com

Hospitality Design - January 2017

Table of Contents for the Digital Edition of Hospitality Design - January 2017

Hospitality Design - January 2017
Contents
From the Editor
Behind the Design
People
Perspectives
Business Sense Development Update
5 Questions for Micah Solomon
Products
Profile Clodagh
Seating
Carpet
Surfaces
Textiles
Buyer's guide
Company Listings
Product Categories
Ad Index
Back Space
Hospitality Design - January 2017 - Intro
Hospitality Design - January 2017 - Hospitality Design - January 2017
Hospitality Design - January 2017 - Cover2
Hospitality Design - January 2017 - 1
Hospitality Design - January 2017 - 2
Hospitality Design - January 2017 - 3
Hospitality Design - January 2017 - 4
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Hospitality Design - January 2017 - 6
Hospitality Design - January 2017 - 7
Hospitality Design - January 2017 - 8
Hospitality Design - January 2017 - 9
Hospitality Design - January 2017 - 10
Hospitality Design - January 2017 - Contents
Hospitality Design - January 2017 - 12
Hospitality Design - January 2017 - 13
Hospitality Design - January 2017 - From the Editor
Hospitality Design - January 2017 - 15
Hospitality Design - January 2017 - 16
Hospitality Design - January 2017 - 17
Hospitality Design - January 2017 - Behind the Design
Hospitality Design - January 2017 - 19
Hospitality Design - January 2017 - 20
Hospitality Design - January 2017 - 21
Hospitality Design - January 2017 - 22
Hospitality Design - January 2017 - 23
Hospitality Design - January 2017 - People
Hospitality Design - January 2017 - 25
Hospitality Design - January 2017 - 26
Hospitality Design - January 2017 - 27
Hospitality Design - January 2017 - 28
Hospitality Design - January 2017 - 29
Hospitality Design - January 2017 - 30
Hospitality Design - January 2017 - Perspectives
Hospitality Design - January 2017 - 32
Hospitality Design - January 2017 - Business Sense Development Update
Hospitality Design - January 2017 - 34
Hospitality Design - January 2017 - 35
Hospitality Design - January 2017 - 36
Hospitality Design - January 2017 - 37
Hospitality Design - January 2017 - 5 Questions for Micah Solomon
Hospitality Design - January 2017 - 39
Hospitality Design - January 2017 - 40
Hospitality Design - January 2017 - Products
Hospitality Design - January 2017 - 42
Hospitality Design - January 2017 - Profile Clodagh
Hospitality Design - January 2017 - 44
Hospitality Design - January 2017 - Seating
Hospitality Design - January 2017 - 46
Hospitality Design - January 2017 - 47
Hospitality Design - January 2017 - 48
Hospitality Design - January 2017 - Carpet
Hospitality Design - January 2017 - 50
Hospitality Design - January 2017 - Surfaces
Hospitality Design - January 2017 - 52
Hospitality Design - January 2017 - Textiles
Hospitality Design - January 2017 - 54
Hospitality Design - January 2017 - 55
Hospitality Design - January 2017 - 56
Hospitality Design - January 2017 - 57
Hospitality Design - January 2017 - 58
Hospitality Design - January 2017 - Buyer's guide
Hospitality Design - January 2017 - Company Listings
Hospitality Design - January 2017 - 61
Hospitality Design - January 2017 - 62
Hospitality Design - January 2017 - 63
Hospitality Design - January 2017 - 64
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Hospitality Design - January 2017 - 100
Hospitality Design - January 2017 - 101
Hospitality Design - January 2017 - Product Categories
Hospitality Design - January 2017 - 103
Hospitality Design - January 2017 - 104
Hospitality Design - January 2017 - 105
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Hospitality Design - January 2017 - 133
Hospitality Design - January 2017 - Ad Index
Hospitality Design - January 2017 - 135
Hospitality Design - January 2017 - Back Space
Hospitality Design - January 2017 - Cover3
Hospitality Design - January 2017 - Cover4
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