December 29, 2017

Shea Links: December

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:
“Bellecour Named One of Food & Wine’s Most Exciting Restaurant Openings of the Year” – Shea:
Food & Wine’s list of the year’s top restaurant openings, featuring Bellecour
“The Restaurant Design Trends You’ll See Everywhere in 2018” – Architectural Digest:
Architectural Digest’s roundup of restaurant-design trends for the upcoming year
“Can Marriott Keep Starwood’s Culture of Cool, and Its Customers?” – New York Times:
A piece discussing the Marriott takeover of Starwood, and what it means for both brands going forward
“Is Chicago’s Dining Boom Over?” – Chicago magazine:
A look at Chicago’s “restaurant bubble,” the rise of restaurants, the decline of population, and the worker demand—plus how a handful of restaurant groups are staying competitive
 “Going Viral” – Eater:
A longform piece on what causes a restaurant or food item to go viral, the thought that goes into creating a sensation, and how it spreads across the country
 “How We’ll Dine in 2018: The Rise of the All-Day Menu” – Wall Street Journal:
A look at the shift to a more casual, all-day dining format that many restaurants are making in order to bring in more customers and more money, and how fine-dining restaurateurs are opening separate all-day casual spots to compete
“Bed, Board, and Beyond: Hotels Venture into Entertainment” – New York Times:
How urban hotels are serving not just as sleep centers, but as entertainment hubs and socialization centers
“30 Brands to Watch in 2018” – Design:Retail:
A rundown of retail brands on the rise, and projections for the next year
“Never Leave the Office: Why Owners are Adding ‘Third Space’ to the Workplace” – The Real Deal:
A look at the addition of third workspace as commercial workplace design has evolved
“The Inflated Promise of the American Food Hall” – The New Yorker:
A piece examining whether food halls hold up to their promise, as well as looking at their pitfalls (small cooking spaces, lack of individuality/uniqueness, restrictions on what can be served, and more)