February 24, 2017

Shea Links: February

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:

“Pushing the Boundaries of Law-Office Design” – Work Design:
A rundown of ways that office design for professional-service firms can stay fresh and modern, keeping the workplace corporate but still incorporating great design

“Growing Perk for Hotel Guests: Private Bars and Rooftops” – New York Times:
A short piece detailing some of the country’s best-designed guest-only hotel bars and rooftops

“How Does a Neighborhood Restaurant Keep Locals Happy After Receiving National Acclaim?” – Grub Street:
Speaking with the owners of Olmsted (Brooklyn) and Rose’s Luxury (Washington, DC) about keeping neighborhood appeal when a restaurant goes national

“When the Fast-Casual Model Doesn’t Work” – FSR:
How a Chicago restaurant adapted its casual restaurant when their combo of counter-and-waiter service didn’t work for them

“6 Tips for Entering a New Market” – QSR:
Tips for QSRs looking to expand—when to do it, where to go, and what costs to keep in mind

“David Shea Featured in Restaurant Acoustics Webcast” – Shea:
A link to the full recorded version of David’s webcast with RD+D magazine regarding the importance of acoustics in restaurant design

“Whole Foods’ New Bryant Park Location is Open, with a ‘Produce Butcher’” – Gothamist:
A retail-design piece with details on New York’s newest Whole Foods location, heavy on the ready-to-eat dining options and featuring the chain’s first “produce butcher”