September 1, 2017

Shea Links: September

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:

“Fast-Casual Nation: The Movement that’s Changing the Way We Eat” – Washington Post:
A piece detailing the fast-casual boom, now the norm to benefit both consumers and restaurateurs, and how other restaurants (fast-food and casual-dining) are responding

Shea Ink – Summer 2017:
The digital edition of the latest Shea Ink, featuring Bellecour, Bad Waitress, New Bohemia, Mercury, Twins Grill, Stoney River, CPM, and a longform piece on modern office design

“Made Nice is Fast and Casual. But is it Good?” – New York Times:
A review of the new fast-casual spot from the owners of acclaimed New York restaurant Eleven Madison Park, which scored zero stars—an interesting look at expectations put on fine-dining chefs even in casual places

“What Gen X Consumers Want from Restaurants” – Nation’s Restaurant News:
How restaurants are looking to court Gen X-ers, often ignored in attempts to gain millennial and Boomer customers

“Worldwide Wonders: How Shea Designs Globally Inspired Restaurants” – Shea:
A How We Create piece featuring Masu, Roble, and Bellecour, detailing how Shea gleans global inspiration without designing spaces that cross into “theme”

“The Feeling of Fresh” – VMSD:
The evolution of grocery shopping, including stats on shoppers and how they’re obtaining their groceries today

 “In the 90s, We Had ‘Friends.’ Now They Call It Co-Living” – New York Times:
How the co-living housing model is catching on in big cities, making group housing swanky and desirable by way of architecture, design, and “community programming” to push people together

“Changing Your Workplace? Make It Work with a Change Management Plan” – Work Design:
Tips for creating a plan to help employees adjust to a shift in workplace design (and often culture as a result)

“To Survive in Tough Times, Restaurants Turn to Data-Mining” – New York Times:
How restaurants are using data solutions to track analytics, customers, staff, popular dishes, and more

“Shea Brings Macy’s into a New Retail Era with Taste Bar Revamps” – Shea:
A QSR magazine article featuring Shea and Macy’s, detailing the Taste Bar developments and how they’re changing the retail scene for Macy’s