Shea Links: June

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 recent articles delving into design, experience, and what’s buzzing in our community:

“Supermarkets, C-Stores Use Design to Erase the Line Between Retail and Dining” – Nation’s Restaurant News:
How grocery and convenience stores are leveraging their environments to draw a different kind of consumer, by starting out as hybrids, creating warm/comfortable areas, and focusing on design details

“10 Ways to Leverage the Experience Economy” – QSR:
How fast-casual restaurants can make dining more of an experience, including open kitchens, unique atmospheres, social-media-ready food, emphasizing locality, and providing customer education

“Fabulous, Functional Design: How Shea creates stylish, practical QSRs” – Shea:
How Shea creates fast-casual spaces that are stylish and functional, featuring One Two Three Sushi, Nadia Cakes, and New Bohemia

“Drink Up, Business Travelers: The Minibar is on its Way Out” – New York Times:
A look at the changes in hotel-room design intended to appeal to millennials

“If Offices Go Old-School, I Need Booze” – Wall Street Journal:
A harkening back to the “old days” of Mad Men-era offices, with separation and bar carts

 “The Business of Breakfast” – Eater:
A longform piece discussing the economics of breakfast service, new trends in breakfast foods, and why the breakfast business has grown over the last several years

“Disrupting Reality: How VR is Changing Architecture’s Present and Future” – Metropolis:
How virtual reality technology is being used in architecture to further planning, analytics, and the ability to build to model

“The Connected Kitchen” – Foodservice Equipment & Supplies:
The issues and benefits of open kitchens, focusing on the practical and equipment-related aspects

“Why San Francisco is America’s Gastronomic Paradise” – FSR:
A breakdown of the factors that have made San Francisco a premier dining destination in the US, including the tech boom, the locally available ingredients, and the cultural diversity in the city

“Chefs Embrace the Power of the ‘Instagram Juggernaut’” – GrubStreet:
How high-end chefs have embraced Instagram to share specials and dishes that have gone viral

“State of the Industry” – VMSD:
VMSD’s annual survey of the retail industry, featuring stats on top retailers, the rise of e-commerce, and how retail stores can and should adapt

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