Press Release Tim Hortons announced today it has officially moved to downtown Toronto’s historic Exchange Tower at 130 King Street West. The modern and innovative 65,000 square foot space was designed to celebrate Tim Hortons’ Canadian roots. “We wanted our new head office design to be a celebration of the brand and coffee culture and […]
David Hopkins Whole food for the soul — that’s the mantra behind Mary Be Kitchen, where the food is fresh, the dishes are wholesome, and the recipes are good for you. The concept focuses on substance over style, with a menu that allows customers to build their own, healthy meals, selecting from tried-and-true clean proteins like […]
By Maria Ploumidou You want to impress your guests and leave them with an inspiring memorable experience? Set up an amazing buffet! In this visual age, we are constantly bombarded with photographs of beautifully plated dishes and lavishly decorated meals. Now more than ever we feast with our eyes, so a well-organized table not only […]
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 […]
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 […]
By Jordan Knox In the restaurant industry, things are always changing and evolving as new restaurants and new products are constantly becoming available. To keep up, restaurants need to consistently update their menu offerings, but what is the best way to do this? For most restaurateurs, changing a menu can be a daunting task that […]
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. […]
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 […]
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 […]
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 […]
