Shea Links: October

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:

“Hotel Restaurants Shine” – Restaurant Development + Design:
The shift in hotel dining to become more local, more sophisticated, and more designed

“The Food Court Matures into the Food Hall” – New York Times:
The expansion of food halls, including a look at some of the more technical aspects like square footage costs, management issues, and more

“Is Italian Food the Next Frontier of Fast-Casual Eating?” – Grub Street:
The expansion of fast-casual Italian (including, but also beyond, pizza), and the problems with it as a quick-service genre

“Shea on the Team for Target Field Redesign” – Shea:
News on the upcoming remodel of the Metropolitan Club at Target Field

“The Perils of Running an Outdoor Restaurant” – Eater:
How fully-outdoor restaurants adapt to weather fluctuations and plan for the cold seasons, adapting their business models to help cope

“Moving Beyond Open Plan Spaces” – Work Design:
How open-plan workspaces have evolved to different models, including the Activity-Based Workplace and Neighborhood-Based Choice Environments solutions, to suit company needs

“The Hotel Rooftop: Expensive Drinks, Priceless Views” – New York Times:
A look at two new Manhattan hotel rooftop bars and the recent boom in rooftop lounges (due to the views, social media opportunities, etc)

“Don’t Get Too Comfortable at That Desk” – New York Times:
A design piece detailing the rise in different types of third-workspace areas—the shift towards largely open office spaces with team areas, standing tables, moving walls, lounge workspace, isolation areas, and more for adaptability

“How Dining Trends Impact Tabletop Specification” – Foodservice Equipment and Supplies:
The impact of food trends (local sourcing, Instagram-worthy dishes, interactive dining, and others) on tabletop choices in restaurants

“America’s Retailers Have a New Target Customer: the 26-Year-Old Millennial” – Wall Street Journal:
How retailers are adapting practices and services to target the archetypal 20-something

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