Commercial Architecture April 2017 - 11

FEATURE

restaurant trends

the ingredients, especially when they are paying a premium for farm-to-table or for imports. Now it seems they
also want to see the architectural ingredients," Zinder
said.
This trend, he hypothesized, could have begun as a
response to the economic downturn from a few years
ago-exposed materials are typically a lower-cost approach to design-and was likely supported by the increase in the population of diners who are millennials.
"That demographic," he explained, "tends to prefer authentic approaches to design, food, and more."
Another restaurant trend that has been observed by
Deborah Leigh English, IIDA, CCID, D L English Design, Pasadena, CA, is the addition of bars and eateries,
sometimes multiple locations, within new and existing
retail environments.
Differentiated food and beverage spaces, branded independently from the greater retail store, provide the retailer and the community several distinct benefits, English noted. "For the retailer, they act as additional
revenue sources from a captive audience who comes to
the location with food on their mind already, expand
brand reach, and make the store more alive by providing
a gathering place for the community. These spaces expand and redefine food stores from just being where locals shop for groceries to becoming where the community goes for sustenance, regardless of the delivery form,"
she said.
Relaxed, casual dining in lively, well-crafted social
spaces and upscale environments is increasing the preference for today's customer. "Even in the sophisticated gastronomical mecca of Paris, dining is becoming more casual and fun, less stuffy and refined," English observed.
"Young chefs all over are discarding fussy, formal service and rigid rules of the past and re-creating more convivial, relaxed eating and drinking places, where the food
is of the highest quality, while the atmosphere is more
friendly. These new chefs, in Paris, in L.A. with the recent

food truck scene, and elsewhere around the world, are

uthenticity, the theater of food, classic mate-

table service at night. This cuts down dramatically on

leading this rapid shift to restaurants that are more rele-

rials, close attention to lighting details, and

staffing needs and helps a newer restaurant survive and

vant to today's rapidly changing culture-food and other-

the location of bars and eateries in retail food

adapt. I see adaptation as a strong concept that helps start-

wise. What we see is a wide variety of restaurant types

environments are just a few of the trends in evidence in

up food joints get through their beginning phase and

that fit a multitude of desires around the type of experi-

restaurant design today.

into longevity," Aurell said.

ence a diner wants to have at that given time," she said.

"Restaurant design is about the authenticity of mate-

Josh Zinder, AIA, NCARB, LEED AP B+C, found-

Restaurant environments are reflecting that same

rials as an expression of the authenticity of food," said

ing principal of Joshua Zinder Architecture + Design

change and becoming more in-tune with these rapidly

Clay Aurell, AIA, Principal, AB design studio, Santa Bar-

(JZA+D), Princeton, NJ, echoed Aurell's observation

new social norms. "Our recent projects have included de-

bara, CA.

about authenticity. "Whether the venue is casual or for-

signs that are a mashup of modern, fresh décor that also

"Many restaurants are also trying to capture the the-

mal, quick-service or high-end dining-and no matter the

stays true to the historical design origins and voice of

ater of food making," he continued. "Likely due to the

cuisine-a growing number of designs are showcasing ex-

each community. We work with a relevant definition of

rising amount of cooking shows on television today, this

posed and raw materials. It has become not only accept-

'local' and of spaces that form a vital connection to the

idea of theater in restaurant design seems to be of high

able to see concrete and steel, but even fashionable, where

food offerings," English said.

interest to restaurateurs and speaks to the authentic vibe."

just a few years ago the focus on design had been all

"Just one of the ways this is showing up in design is

In addition, operational shifts are taking place. "The

about transporting patrons into a curated atmosphere.

the way seating is being approached," she continued.

restaurateurs of yesterday are moving toward a more

This trend appears to be linked to an emphasis on au-

"There is a new, heightened emphasis on creating multi-

fast-casual type scene during the day while adding more

thenticity in the menu: patrons want to be able to taste

ple areas of experience within the same space by trans-

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APRIL 2017

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