March 17, 2017

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:

“The Rise of the Grocerant” – Eater:
How grocery stores have become the new everyday restaurants

“The Struggle and Payoff of Setting Up Shop in an Airport” – New York Times:
Benefits and caveats of opening an airport location, including details on airports that offer trial periods, the getting-in process, and the effects of exposure

“To Court Millennials, Hotels are Rolling Out the Yoga Mat” – New York Times:
How hotels are focusing on health/wellness initiatives to draw and satisfy guests

“Profits Pour in from Draft Cocktails” – FSR:
The effect of on-tap cocktails on profits and the bar industry as a whole—making it more efficient and, often, less expensive

“Urban vs. Suburban: Where to Place the Workplace” – Metropolis:
Experts weigh in on the trend of workplaces migrating to the suburbs and how this has changed the ethos of companies that base themselves in cities

“Who’s Setting Up Shop in Hotels? Big-Name Chefs” – New York Times:
A look at how hotels can brand themselves more strongly with the presence of a celebrity/big-name chef restaurant, and how it benefits both parties

“What Have They Done to the Four Seasons?” – Grubstreet:
A longform New York Magazine piece detailing the history of the Four Seasons restaurant and how the new team behind it plans to turn it into a destination spot

“Wonder Walls: How Restaurants are Getting Into Custom Décor” – Food & Wine:
Some great examples of custom wallpaper, paint, and murals in restaurants around the country

“Defining Privacy for the Future of Workspace Design” – Work Design:
In the new trend of collaborative offices, what value heads-down workspace still has and how to incorporate it