Shea digs into space flexibility for restaurants

When it comes to creating spaces that are warm and welcoming in the midst of COVID, it’s all about the ability to change it up when need be, keeping the design functional as well as stunning. The Minneapolis-St. Paul Business Journal chatted with Shea Principal Tanya Spaulding about how restaurants can stay flexible during this tumultuous time, and pointed to recent project The Grocer’s Table as a prime example of what works.

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