November 22, 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:
“Retailers Experiment with a New Philosophy: Smaller is Better” – New York Times:
How mass-market retailers are being inspired by boutique showrooms, giving a more luxurious experience by showing off a smaller selection
“Beacons of Change” – VMSD:
How retailers (Whole Foods, Patagonia, and others) are emphasizing the green movement with sustainable store design
“Can You Draw the Starbucks Logo Without Cheating? Probably Not” – New York Times:
A look at the difference between logo recognition and the ability to recreate it, and how to create logos that ensure recognition
“Why Cafeteria-Style Service is Trending” – QSR:
How modern QSRs—particularly heath-focused ones—are embracing buffet-style service with more customization, engagement, and atmosphere
“Asian-American Cuisine’s Rise, and Triumph” – T Magazine:
A longform piece on the rise of Asian-American and fusion food over the last decade in the United States, and how modern Asian-American chefs and restaurants embrace a blend of nostalgia and newness in their food
“America’s 38 Essential Restaurants” – Eater:
Bill Addison’s annual roundup of the restaurants across the country defining dining in 2017, including Shea-designed Spoon and Stable
“Why Does the Holiday Inn Smell Like Musk?” – Wall Street Journal:
Budget hotels are beginning to co-opt the luxury-hotel trick of scenting lobbies, hallways, and public spaces to create a memorable brand image
“The Death Knell for the Bricks-and-Mortar Store? Not Yet” – New York Times:
How bricks-and-mortar stores are working to create homelike communities to engage shoppers, employing the idea of the “apartment store,” personal shopping services, and holding events
“New Ways for Restaurants to Thrive in the Mall Food Court” – QSR:
A look at the changing nature of malls and dining options, and a handful of ways that QSRs can adapt to draw more customers