July 13, 2018

Shea Links: July

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:
“Culture, Curated: How Shea Creates Spaces that are Influenced By—and Influence—Corporate Culture” – Shea:
The latest in our How We Create series, highlighting the new Shea-designed offices at Marvin Windows, Riverland Bank, and Steven Scott, detailing how they’re not only representative of the companies, but also how the design impacts company culture
“Why Restaurants are Turning to Retail to Boost Sales” – FSR:
Different retail methods that restaurants are using to bring in extra revenue, including selling eat-at-home versions of their food, using pieces for service that are also for sale, creating curated markets, and more
“Sorry, Power-Lunchers: This Restaurant is a Co-Working Space Now” – New York Times:
Continuing the idea that “everything is a co-working space,” a look at how the company Spacious has transformed 25 upscale restaurants around the country into co-working spaces during the daytime—and what it means for those restaurants and the industry as a whole
“Famous Dave’s Fresh Look Exceeds Expectations” – Shea:
News from the Star Tribune and Business Journal about the impact of the Famous Dave’s Coon Rapids renovation (driven by Shea) as a pilot for future remodels, including business results
“State of the Industry” – VMSD:
VMSD’s annual look at retail challenges, including connecting with customers, getting them into the stores, and changes in technology
“Form + Function: Outdoor Dining” – Restaurant Development + Design:
A rundown of tips and elements that make for a successful outdoor dining space, including adaptations for weather, seating zones, and more
“Companies with the Best Office Bars in America” – Supercall:
A roundup of in-office bars that rival those in great restaurants
“Pull Up a Stool: Restaurants Squeeze in More Seats” – Wall Street Journal:
How “stool seating” at high-tops and bars is being used in restaurants to fit more seats, which consumer groups are accepting versus adverse to the idea, and how it affects orders and sales
“Work and Learn Anywhere” – Interiors + Sources:
Tips for adapting to rising trends in commercial design, including turning existing furniture into a power source, adding tech amenities to outdoor spaces, and designing with the future in mind
“What it Takes to be a Fresh Pioneer in Fast Casual” – QSR:
How out-of-the-box quick-service concepts can fit into towns and spaces known more for traditional fast-food cuisine, without sacrificing values or identity