The addition of retail to restaurant operations has exploded as a trend in the last year, providing an additional revenue stream for restaurants desperately in need during an unstable time. Shea Principal Tanya Spaulding sat down with Restaurant Development + Design magazine to talk about why it’s not as much a trend as a lasting business strategy, using Shea’s project Vivir in Northeast Minneapolis as a shining example of how to make the model work–with design callouts to the custom touches that make the space both functional and special.
Read the full piece from Restaurant Development + Design here.
July 26, 2021
Shea Principal discusses incorporating retail into restaurants with Restaurant Development + Design
