Shea Links: March

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:

“A Deep Dive into This Year’s James Beard Awards Semifinalists” – Restaurant Hospitality:
A closer look at the Beard semifinalists list, including the range of diversity in region, male/female, and returning vs new semifinalists

“Shea-Designed Bacon Social House to Open This Spring” – Shea:
A Minneapolis-St. Paul Business Journal piece giving details on the soon-to-open Bacon Social House

“Eat, Drink, Sleep, Repeat: Chef-Owned Hotels have the Perfect Agenda” – Bloomberg:
How chefs and restaurant groups are expanding hotel-restaurant ownership into whole-hotel ownership to widen their profit margins

“Are High-Design Hotels the New Coworking Space?” – Forbes:
A look at the continued trend of hotel public spaces becoming makeshift coworking spots

“Why Brand Distinctiveness Makes All the Difference” – QSR:
How QSR brands in a crowded market connect with customers by establishing a certain “fame” and creating great customer experience

“Successful Startups Follow These Office Design Rules” – Inc.:
Design rules for young companies, including taking their culture and people into consideration

Artful Living Gives a Guide to Gavin Kaysen” – Shea:
An Artful Living piece breaking down the elements of each of Gavin’s restaurants

“WeWork is Retraining a Generation of Architects to Think in Terms of Data” – Metropolis:
How WeWork uses data collection to design spaces that work best for the cities they’re in and the demographic they’re trying to reach

“Interior Design is Having Its Moment in Healthcare” – Modern Healthcare:
With a Chicago-based clinic as a case study, a look at how well-designed healthcare spaces can appeal to staff, draw patients, and allow programs to evolve over time

“New York City’s Food Hall Trend Migrates to the Suburbs and Beyond” – Wall Street Journal:
How the food-hall trend is spreading to the outer boroughs, the suburbs, and further nationally (the number has tripled in the last 4 years), signaling that it’s how people want to eat today