Cori Kuechenmeister, Director of Design at Shea, spoke with rd+d Magazine on how to design private dining rooms, highlighting the importance of designing for flexibility and differential experiences.
Using Butcher & the Boar’s four PDRs as an example, Cori told the publication, “we really spent time making sure each room has its own attitude. The more flexible these rooms are, the more we can help with peak times and slow times, and we can tailor the experience to a rowdy group or a quieter group.”
Each of the spaces can be adapted for various functions: accommodating overflow, on-site activations, events and more, increasing opportunities to generate additional revenue.
Read the full piece here:
