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:
“Hotel Restaurants Shine” – Restaurant Development + Design:
The shift in hotel dining to become more local, more sophisticated, and more designed
“The Food Court Matures into the Food Hall” – New York Times:
The expansion of food halls, including a look at some of the more technical aspects like square footage costs, management issues, and more
“Is Italian Food the Next Frontier of Fast-Casual Eating?” – Grub Street:
The expansion of fast-casual Italian (including, but also beyond, pizza), and the problems with it as a quick-service genre
“Shea on the Team for Target Field Redesign” – Shea:
News on the upcoming remodel of the Metropolitan Club at Target Field
“The Perils of Running an Outdoor Restaurant” – Eater:
How fully-outdoor restaurants adapt to weather fluctuations and plan for the cold seasons, adapting their business models to help cope
“Moving Beyond Open Plan Spaces” – Work Design:
How open-plan workspaces have evolved to different models, including the Activity-Based Workplace and Neighborhood-Based Choice Environments solutions, to suit company needs
“The Hotel Rooftop: Expensive Drinks, Priceless Views” – New York Times:
A look at two new Manhattan hotel rooftop bars and the recent boom in rooftop lounges (due to the views, social media opportunities, etc)
“Don’t Get Too Comfortable at That Desk” – New York Times:
A design piece detailing the rise in different types of third-workspace areas—the shift towards largely open office spaces with team areas, standing tables, moving walls, lounge workspace, isolation areas, and more for adaptability
“How Dining Trends Impact Tabletop Specification” – Foodservice Equipment and Supplies:
The impact of food trends (local sourcing, Instagram-worthy dishes, interactive dining, and others) on tabletop choices in restaurants
“America’s Retailers Have a New Target Customer: the 26-Year-Old Millennial” – Wall Street Journal:
How retailers are adapting practices and services to target the archetypal 20-something