Restaurant Design

  • Adapting to change: Setting diner expectations indoors and out

    May 28, 2020
    When preparing to reopen, restaurant owners will have to rethink their method for taking reservations, their customer flow, and their patio layout.
    Read more about this post
  • Eataly, the upscale Italian chain of food markets, to open in Toronto this November

    October 25, 2019
    By Gregory Furgala Eataly, the chain of high-end Italian food markets, is set to open its flagship Toronto location next month, which along with a massive selection of groceries includes four sit-down restaurants. The restaurants will run the gamut of Italian cuisine. A Pizza & La Pasta will, naturally, cover Italian staples; La Pescheria will feature a seafood-focused menu; La ...
    Read more about this post
  • The Fix is In: You don’t need to re-invent your patio to get the most out of dining outdoors

    July 23, 2019
    By Chris Hannah In Canada, patio season is very much a moving target. We are all anxious to embrace it and always want to be ready to take advantage when the good weather hits. Being ready means thinking about ever part of the patio and how to maximize the impact of each element without breaking the ...
    Read more about this post
  • The New Influencers: Why Boomers are changing foodservice

    May 14, 2019
    By Divakar Raju While we tend to assume foodies are Instagramming Millennials, there are other important players leading the charge in the evolution of food culture. Boomers are huge influencers, and they lend their clout to different areas as they retire. According to StatCan, 5,000 Canadian Boomers are retiring each week. A boom that once represented birth ...
    Read more about this post
  • The Design Process: Where do we begin and how will it end?

    July 17, 2018
    From the spring 2018 issue of Canadian Restaurant & Foodservice News By Chris Hannah In my early days of teaching design, I had to write a quiz for students learning the process for the first time. As it happens, I was sitting in a client’s restaurant composing the test, when he walked by and asked what I ...
    Read more about this post
  • New digs or a new problem? Avoiding the pitfalls of a bad location

    June 28, 2018
    By Caileen Kehayas Every neighbourhood has a dead spot, a space where restaurant after restaurant cycles through, each attempting to overcome the curse that did in the last before succumbing to the sea of red ink that’s formed beneath them. It’s both unfortunate and probable: the median lifespan of a restaurant is a scant 4.5 years, ...
    Read more about this post
  • Rethinking themed restaurant design

    January 22, 2018
    By Judy Henderson We’ve all been to a themed restaurant; perhaps you’ve salivated over smoked beef brisket served by a gentleman resembling John Wayne, or you’ve tucked into moussaka beside a mural depicting Santorini on the Aegean Sea. There’s certainly a place for these kinds of restaurants but as a modern hospitality designer, I tend to ...
    Read more about this post
  • Good restaurant design stands the test of time

    November 14, 2017
    By Judy Henderson As hospitality designers, it’s our job to provide clients with a finished space that looks current. In my view, we also need to create a design that will stand the test of time and provide the client with true value. The photo above is a restaurant project my firm did in 2006. The ...
    Read more about this post
  • The parallels between food and restaurant design

    October 18, 2017
    By Chris Hannah Being a restaurant designer, it’s impossible not to have a passion for food. As I continue my own culinary education, one of the great parallels between food and design is the ever-evolving landscape in which they live. We are constantly bombarded with media that investigates and dissects both food and design on many levels ...
    Read more about this post
  • The rules for designing a hotel restaurant

    September 12, 2017
    By Judy Henderson When staying at a hotel and on the look out for a good spot to eat, I always check with the concierge. If their reply is “we have a great restaurant”, that’s when I run a mile in the other direction.  Hotel restaurants tend to be buried on an upper level and occupied ...
    Read more about this post
  • August’s top restaurant concepts to watch

    August 14, 2017
    By Aaron Jourden In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners this August. Here’s a look at the characteristics and menu offerings that make these restaurants unique: Kekuli Cafe Coffee & Bannock Instagram: 1,232 followers | Facebook: 6,197 | Twitter: 5,398 followers Locations: 2 (British Columbia) Concept characteristics: First ...
    Read more about this post
  • Relaunch after renovating your restaurant

    July 27, 2017
    By Judy Henderson By now your renovated restaurant is no longer just a dream and is getting close to becoming a reality. As the final touches are being completed, now is the time to make sure your relaunch plans are set for success. Since my expertise is design, I’ve asked my communications guy, Michael Ford, owner of ...
    Read more about this post
  • Pest management during restaurant renovations

    July 24, 2017
    By Alice Sinia, Ph.D. To keep up with changing times and styles, every restaurant will need to undergo a renovation at some point. An upgraded dining room and kitchen can do wonders, from revitalizing the dining atmosphere to enhancing the chef’s ability to turn around delicious dishes. However, renovations can also welcome unwanted guests – pests. ...
    Read more about this post
  • Beginning construction on your restaurant

    June 29, 2017
    By Judy Henderson We’ve already covered starting, planning and designing your restaurant’s renovation. The day will come during that process when the kitchen falls silent (hopefully your chefs are testing a new menu in another working kitchen) and construction starts. As the sledge hammer makes its mark on the walls, you’ll be glad you spent the ...
    Read more about this post
  • Restaurant concepts to watch for in June

    June 7, 2017
    By Aaron Jourden In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: Flock Rotisserie + Greens Instagram: 4,349 followers | Facebook: N/A | Twitter: 561 followers Locations: 4 (Toronto) Concept characteristics: Quality, naturally raised rotisserie chicken Signature ...
    Read more about this post