Shea Links: August

At Shea, we pride ourselves on staying on top of what’s happening in design news. It helps us keep tabs on what’s fresh, inspiring, and happening in the world—and we make a few headlines of our own, too. Here are some of this month’s top articles delving into design, experience, and what’s buzzing in our community:

“Buzz Builds for Well-Curated Food Halls”restaurant development + design:
An in-depth look at the food halls popping up around the country, examining the design and experience at Chicago’s Latinicity, Portland’s Pine St. Market, and Atlanta’s Ponce City Market

“Exclusive Clubs Let Non-Members Book Hotel Rooms”USA Today:
A piece featuring our principal, Tanya Spaulding, on members-only clubs that allow travelers to book hotel rooms and enjoy membership benefits throughout their stays

“Culinary Curiosity” VMSD:
As food becomes more interesting to the everyday consumer, grocery stores are stepping up their games to differentiate themselves—this article discusses how display and overall experience have become an important part of a trip to the store

“Department Stores Aim to be Destinations”Finance and Commerce:
With the rise of online shopping, niche retailers, and discount stores, this piece delves into how department stores are working to differentiate themselves, not only through prices but overall experience

“The 23 Coolest Restaurant Trends We Spotted in 2016”Bon Appétit:
As part of its “America’s Best New Restaurants 2016” feature, Bon Appétit divulges top restaurant trends of the year, from design to food

“Blurring the Lines Between the Inside and Outside in Restaurant Design”restaurant development + design:
An examination of how restaurants bring a flow of energy and maximize square footage by taking full advantage of their outdoor space, with case studies of restaurants in Florida and New York

“The New Corporate Campus”Work Design Magazine:
A look at how major corporate campuses are reinventing themselves to incorporate new technology and appeal to employees’ changing needs

“Looking the Part”QSR:
As competition rises with fast-casual restaurants, it’s not just the food quality that needs to be top-notch—it’s design as well

“Should Restaurants Get Rid of Tipping? Depends Who You Ask”Bon Appétit:
A helpful piece from Bon Appétit regarding the nationwide tipping debate, including possible solutions and several infographics. For more information, see our objective piece on tipping in the restaurant industry.

“Two-Day Towns: Chicago, IL” – Shea:
Our guide to where to stay, what to do, and what to eat in the Windy City

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