August 12, 2022

Curated by Shea: August

At Shea, we pride ourselves on staying on top of what’s happening in design news so that you don’t have to—and we pull what’s smartest and most forward-thinking together to save you the time of sifting through it all. 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.

“Best Practices for Designing a Patio” – Restaurant Development + Design:
Outdoor dining is more than just prolific in restaurants, it’s a bigger bonus than ever to generate revenue as patrons have come to accept it as an option in even not-ideal weather. Restaurant Development + Design breaks down some best practices for patio design, including options for weatherproofing (permanent overhead structures are best), adding a secondary bar, including a variety of seating (including soft seating and loungey areas), creating zones for different dining experiences (just as you would inside a restaurant), considering flow for customers and operations, and ensuring that the brand is consistent throughout the outdoor space.

“Renderings Released for 19,000-Seat Shea-Designed Amphitheater” – Shea:
The latest news on the in-progress Shakopee amphitheater, including full renderings of the space.

“Manhattan’s Private Clubs Offer a New Social Lifeline to Remote Workers” – Wall Street Journal:
With New Yorkers spending less time in the office, they need to go somewhere to work—and more private clubs are starting to pop up across Manhattan to give them a place to do it. These membership clubs tend to have low-ish dues and a smaller sign-up fee, and most are posed as dinner, drinks, and networking spots for white-collar workers. That interaction is something that businesspeople need post-pandemic, and the clubs pride themselves on attracting affluence, youth, and diversity. Many offer accommodations in addition to food-and-beverage offerings (with some opening themselves to the public as well), and members like the ease of simply showing up without worrying about a reservation or being turned away. The clubs are working to retain exclusivity, and offer a variety of amenities depending on their strongest focus (for example, some include more social spaces, while others have soundproof pods for Zoom meetings).

“Retail Design Adapts to New Technology, Consumer Behavior, Supply Chain Issues” – REBusiness:
The retail industry is undoubtedly being affected by inflation, rising interest rates, and supply and labor shortages. Architects and designers can help retailers navigate this new market in many ways—including collaboration with other firms and owners, creating designs with flexibility built in for VE or supply-shortage changes, and considering technology that merges in-person and ecommerce in store and shopping-center design. Spaces need to be specialized for everything from takeout cuisine to merchandise distribution. And creating design moments and features that will draw customers and create buzz is always a bonus. Retail environments are increasingly multi-functional, with mixed-use being the name of the game, whether it’s the incorporation of lodging and restaurants or simply considering green space for event programming and landscape design.

“What Will Food Halls Look Like After the Pandemic?” – FSR:
Using Chicago’s Revival Food Hall as an example, this piece looks at the post-pandemic resurgence of food halls, especially as business bounces back and patrons are returning to the office (meaning lunches and happy hours are having a moment). People are looking for a communal gathering space where they can also find variety, and food halls offer that. Some have further embraced the online or ghost-kitchen element with a central kitchen—where flexibility is a huge advantage, as concepts can be changed easily—while others keep a more traditional physical presence, but adding retail and service elements to keep things fresh and convenient for guests, all while really emphasizing the importance of community in the spaces.

“Centro Expands With Shea-Designed Mecca on Eat Street” – Shea:
The news on Centro’s Nicollet opening, including an early photo tour with Eater.

“Developers Dish!” – Restaurant Development + Design:
Development leads from five fast-casual and fast-food brands speak with Restaurant Development + Design about what’s on the horizon for the rest of 2022 and coming years, as new units are making a comeback. The discuss the impact of the pandemic on both on-site and off-premises dining, strategies for growing a brand and common mistakes, and what goes into picking a new site. They also dig into advice for designers and architects (whether they have an internal team or use external companies and a standard palette of materials).

“How Workplace Design Can Help Attract Gen Z” – Work Design:
Generation Z is entering the workforce (and will make up 27% of it by 2025), and companies need to adapt their offices to be ready for these hyper-connected, wellness-and-digitally savvy workers who have high expectations for their environments, in terms of both aesthetics and functionality. They’re looking for flexibility in work (which offices can embrace with bookable and shared spaces), attention to mental wellbeing (adding wellness rooms and support and gathering spaces into office design), technologically-savvy spaces (improving digital employee experience with interactive elements), and a combination of private and collaborative workspaces (striking a balance of these areas so workers can select the space that works best for them). It’s all about customization for the next generation, and organizations need to keep that at top of mind moving into the future.

“Shea Director of Design Cori Keuchenmeister Speaks on Hybrid Spaces” – Shea:
Shea Director of Design Cori Keuchenmeister speaks in a roundtable discussion on hybrid models, specifically those blending restaurant and retail, with Restaurant Development + Design

“Trend: Live-Fire Cooking” – Foodservice Equipment & Supplies:
Live-fire cooking is one of the hottest restaurant trends, with smoked, wood-fired, and grilled dishes expanding vastly in recent menu categories. This Foodservice Equipment & Supplies story digs into the equipment that it takes to find success in this category, examining a handful of restaurants around the country best known for their live-fire cooking. It not only provides a distinction in terms of flavor, but a culinary attraction for diners and a strong point of differentiation in even the most crowded dining markets—whether it’s an outdoor cooking area, a showpiece at the restaurant’s heart, or a high-tech take on an ancient cooking technique.

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