November 3, 2017

Shea Links: November

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:
“Grocers Imagine the Store of the Future” – Wall Street Journal:
Kroger’s lab study findings on future grocery store tech, including wireless scanning, shelves with sensors, personalized coupons, and more
“Inside the Micro-Chain Movement” – QSR:
How small chains offer the best of the indie restaurant and chain world, and how they can grow in a smart way
“How Can Retailers Beat Amazon?” – MSP:
A longform piece highlighting both local Twin Cities and national brands, discussing strategies to combat the Amazon takeover by creating in-store moments and experiences
“Manhattan Office Landlords Turn Staid Lobbies into Hip Hangouts” – Wall Street Journal:
A look at how office-tower lobbies have evolved in terms of both aesthetics and amenities
“Restaurants are Playing with Food” – Restaurant Hospitality:
The rise of eat-ertainment, at venues like Punchbowl Social, Pinstripes, and Ferris Wheels, where food quality and amusement go hand-in-hand
 “The Room-Service Revolution: How Hotels are Upping their Game” – Wall Street Journal:
The recent room-service renaissance in the face of delivery services, with solutions like celebrity chefs, unique local cuisine, partnering with delivery services, better-stocked minibars, and more to help bolster in-room dining
“Fast-Fine Dining is the New Restaurant Frontier” – Bon Appétit:
A look at the rise of the fast-fine-dining movement, particularly in San Francisco, and why it’s succeeding—counter service, well-decorated spaces, scalable brands, and tight menus
“Thanks to Wall St., There May Be Too Many Restaurants” – New York Times:
How investment in fast-food, casual, and chain restaurants has resulted in an overabundance
“How Restaurants are Becoming ‘The Third Space’” – QSR:
How restaurants are taking a cue from hospitality design to create homey third spaces where diners are encouraged to linger
“What to Do With Dead Malls” – Wall Street Journal:
A look at the reinvention of retail space in the age of online sales, repurposing physical stores to offer a multisensory experience
 “Hold That Pen! Think Branding Before—Not After—You Sign a Lease” – Work Design:
An office-design piece discussing the incorporation of brand into an office and its impact on both employees and clients