Hospitality Design - August 2010 - 44

perspectives

green

supporting restaurants trying to make a difference, it will pay off in the long run.” As for future locations, Melamedov says the design will be similar, but the ﬁnishes may vary. “We have used local materials and will continue to support local vendors in the future.” In Atlanta, Erik Maier and partner/ chef Shaun Doty have opened their ﬁrst location of YEAH! BURGER, which aims to re-imagine the classic burger joint with a commitment to sustainability. The menu features customizable burgers made with White Oak Pastures grassfed beef from South Georgia, nitrate-free hot dogs, hand-cut French fries, organic salads, and Straus Family Creamery organic ice cream. “The client wanted to keep it clean and simple,” says designer Stacey Kirby of local ﬁrm Seiber Design Inc. To that end, the 2,500-square-foot space, which seats 55 guests in the dining room and more than 40 on the large, concrete-tiled patio, maximizes the existing warehouse windows, and even added some more. “The design really responded to this particular building shell,” says architect Ed Seiber. Cypress wood paneling made of reclaimed, river-recovered wood, also known as “sinker” Cypress, covers the walls, contrasting the white subway tile arch illuminated with LEDs that frames the bar and kitchen, while reclaimed heart pine tabletops contrast classic Tolix café chairs made of galvanized steel. The restaurant also offsets its energy usage with wind power and uses 100 percent compostable cups and to-go packaging and utensils. “We hope at a certain point we don’t talk about green design anymore,” says Seiber. “We just talk about what is good practice and what is good construction.” In Hoboken, New Jersey, Jason Scott and chef Roberto Santibañez (of Fonda and Rosa Mexicana fame) opened a ﬁxed location of their popular taco truck concept, The Taco Truck (TTT). With ﬂoors that resemble street sidewalks, banquettes that resemble park benches (made out of recycled wood pallets), and high service windows with awnings, the essence of the truck has been retained. “The store features various design elements that echo the signature aesthetics of the truck all while keeping in line with the brand’s dedication to authenticity and commitment to eco-friendly practices,” says Scott. TTT recycled 90 percent of the demolition waste and even took old cabinets from the previous restaurant and created wood tiles in the restrooms. Other green design features include bamboo dining room ﬁxtures, LED lighting, recycled pressed paper tabletops and countertops, and 100 percent of all food packaging and utensils are either biodegradable or fully recyclable. “We always needed to ﬁnd a balance between what was doable and economically viable for a small start-up and what was our grandiose vision of building the greenest restaurant in the country,” says Scott. “In the end I think we struck the right balance and stayed true to our company’s core philosophy.” Vancouver-based Moeski Consulting Inc. re-imagined a sitdown Malaysian restaurant as Fresh Bowl, a quick-service concept that screams fresh and healthy. Inspired by the menu, Moeski used a bright palette of orange (like Laksa) and yellow (Malaysian curries) punctuated with green in the form of live plants throughout. “The concept had to be one that could become a franchise, meaning that it would be easy to reproduce, and we also wanted the design to be clean, contemporary, and fun,” says Karin Bohne, co-founder and interior designer, Moeski Consulting. “Sustainability was a key factor.” Custom oversized lampshades are printed on FSC certiﬁed paper; all the paint is zero VOC; tabletops and countertops are made with Laminart laminate with recycled content; accent tiles in the washrooms are made with recycled glass; the new acoustic ceiling panels contain 82 percent recycled content; and by converting the cooking systems and equipment from gas to electric, the owners are able to avoid running the hood vent overnight, leading to a 50 percent savings in monthly hydro. “There are so many great companies that are incorporating sustainability in their products now that creating an exciting and interesting design that is eco-friendly was easy,” says Bohne. “Suppliers are recognizing the importance and demand for ecofriendly products and blowing the budget on green initiatives isn’t a concern anymore like it used to be.” And she has the results to prove it: the restaurant was stripped and rebuilt in three weeks—and under budget.

Above, from left: The Taco Truck’s interior; bright colors inspired by its healthy menu define Fresh Bowl.

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Table of Contents for the Digital Edition of Hospitality Design - August 2010