{"product_id":"successful-restaurant-design-hardback-9780470250754","title":"Successful Restaurant Design (Hardback) 9780470250754","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eSuccessful Restaurant Design\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eRegina S. Baraban (Author), Joseph F. Durocher (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470250754, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 9 February 2010\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e320 pages, Photos: 175 B\u0026amp;W, 25 Color; Drawings: 75 B\u0026amp;W, 0 Color\u003cbr\u003e27.7 x 22.4 x 2.5 cm, 0.907 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eAn integrated approach to restaurant design, incorporating front- and back-of-the-house operations\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRestaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful \u003ci\u003eRestaurant Design\u003c\/i\u003e shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.\u003c\/p\u003e \u003cp\u003eThis \u003ci\u003eThird Edition\u003c\/i\u003e has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the \u003ci\u003eThird Edition\u003c\/i\u003e offers:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eAll new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service.\u003c\/li\u003e \u003cli\u003eAll in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers.\u003c\/li\u003e \u003cli\u003eNew information on sustainable restaurant design throughout the book for both front and back of the house.\u003c\/li\u003e \u003cli\u003eNew insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThe book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: Where Design Begins 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Type of Restaurant 2\u003c\/p\u003e \u003cp\u003eThe Market 2\u003c\/p\u003e \u003cp\u003ePotential Customers 2\u003c\/p\u003e \u003cp\u003eEthnic, Religious, and Cultural Expectations 5\u003c\/p\u003e \u003cp\u003eThe Competition 5\u003c\/p\u003e \u003cp\u003eLocation 6\u003c\/p\u003e \u003cp\u003eEconomic Conditions 7\u003c\/p\u003e \u003cp\u003eConcept Development 8\u003c\/p\u003e \u003cp\u003eThe Menu 12\u003c\/p\u003e \u003cp\u003eThe Speed of Service 12\u003c\/p\u003e \u003cp\u003eThe Per-Customer Check Average 13\u003c\/p\u003e \u003cp\u003eThe General Ambience 13\u003c\/p\u003e \u003cp\u003eThe Management Philosophy 14\u003c\/p\u003e \u003cp\u003eThe Budget 14\u003c\/p\u003e \u003cp\u003eExpected Return on Investment 15\u003c\/p\u003e \u003cp\u003eConstruction Market 15\u003c\/p\u003e \u003cp\u003eThe Systems Approach 16\u003c\/p\u003e \u003cp\u003eMarket Segments versus Service Systems 16\u003c\/p\u003e \u003cp\u003eÀ la Carte 18\u003c\/p\u003e \u003cp\u003eTableside 18\u003c\/p\u003e \u003cp\u003eQuick Service 18\u003c\/p\u003e \u003cp\u003eBanquet 19\u003c\/p\u003e \u003cp\u003eFamily Style 19\u003c\/p\u003e \u003cp\u003eBuffet 19\u003c\/p\u003e \u003cp\u003eTakeout 19\u003c\/p\u003e \u003cp\u003eDelivery 21\u003c\/p\u003e \u003cp\u003eCafeteria 21\u003c\/p\u003e \u003cp\u003eTray Service 21\u003c\/p\u003e \u003cp\u003eMachine Service 21\u003c\/p\u003e \u003cp\u003eSatellite System 22\u003c\/p\u003e \u003cp\u003eThe Key Restaurant Building Blocks: Subsystems 22\u003c\/p\u003e \u003cp\u003ePurchasing and Receiving 22\u003c\/p\u003e \u003cp\u003eStorage 23\u003c\/p\u003e \u003cp\u003eFabrication 24\u003c\/p\u003e \u003cp\u003ePre-preparation 24\u003c\/p\u003e \u003cp\u003ePreparation 25\u003c\/p\u003e \u003cp\u003eHolding 26\u003c\/p\u003e \u003cp\u003eAssembly 26\u003c\/p\u003e \u003cp\u003eSanitation and Safety 26\u003c\/p\u003e \u003cp\u003eAccounting 28\u003c\/p\u003e \u003cp\u003eService 28\u003c\/p\u003e \u003cp\u003eCustomer Support 28\u003c\/p\u003e \u003cp\u003eSupport Stations 29\u003c\/p\u003e \u003cp\u003eSummary 29\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Integrative Design 31\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Design Team 31\u003c\/p\u003e \u003cp\u003eOwner 33\u003c\/p\u003e \u003cp\u003eChef 33\u003c\/p\u003e \u003cp\u003eManager 34\u003c\/p\u003e \u003cp\u003eFoodservice Consultant 34\u003c\/p\u003e \u003cp\u003eInterior Designer 34\u003c\/p\u003e \u003cp\u003eArchitect 35\u003c\/p\u003e \u003cp\u003eGeneral Contractor 35\u003c\/p\u003e \u003cp\u003eEngineers 36\u003c\/p\u003e \u003cp\u003eLighting Designers 36\u003c\/p\u003e \u003cp\u003eAcoustic Engineers and Acoustic Consultants 36\u003c\/p\u003e \u003cp\u003eOther Specialty Designers and Consultants 36\u003c\/p\u003e \u003cp\u003eGraphics, Art, and Menu Designers 37\u003c\/p\u003e \u003cp\u003eTechnology Consultants 37\u003c\/p\u003e \u003cp\u003eTabletop Consultants 37\u003c\/p\u003e \u003cp\u003eColor Consultants 37\u003c\/p\u003e \u003cp\u003eFinancial Consultants 37\u003c\/p\u003e \u003cp\u003eGreen Design Specialists 37\u003c\/p\u003e \u003cp\u003eThe Final Team 38\u003c\/p\u003e \u003cp\u003eSpace Planning: Value Engineering 38\u003c\/p\u003e \u003cp\u003eFlow 38\u003c\/p\u003e \u003cp\u003eDistance 38\u003c\/p\u003e \u003cp\u003eVolume of Business 41\u003c\/p\u003e \u003cp\u003eSpeed of Service 41\u003c\/p\u003e \u003cp\u003eDirection 41\u003c\/p\u003e \u003cp\u003eThe Americans with Disabilities Act 42\u003c\/p\u003e \u003cp\u003eMoving through the Spaces 42\u003c\/p\u003e \u003cp\u003eExterior 42\u003c\/p\u003e \u003cp\u003eEntry Area 42\u003c\/p\u003e \u003cp\u003eDining Area 43\u003c\/p\u003e \u003cp\u003eBeverage Area 43\u003c\/p\u003e \u003cp\u003eRestrooms 43\u003c\/p\u003e \u003cp\u003eKitchen 43\u003c\/p\u003e \u003cp\u003eSupport Areas 43\u003c\/p\u003e \u003cp\u003eQuick Service 44\u003c\/p\u003e \u003cp\u003eQuick-Service Exteriors 44\u003c\/p\u003e \u003cp\u003eQuick-Service Entry Areas 46\u003c\/p\u003e \u003cp\u003eQuick-Service Beverage Areas 46\u003c\/p\u003e \u003cp\u003eQuick-Service Dining Areas 46\u003c\/p\u003e \u003cp\u003eQuick-Service Restrooms 47\u003c\/p\u003e \u003cp\u003eQuick-Service Kitchens 47\u003c\/p\u003e \u003cp\u003eQuick-Service Support Areas 47\u003c\/p\u003e \u003cp\u003eFull Service 48\u003c\/p\u003e \u003cp\u003eFull-Service Exteriors 48\u003c\/p\u003e \u003cp\u003eFull-Service Entry Areas 48\u003c\/p\u003e \u003cp\u003eFull-Service Dining Areas 50\u003c\/p\u003e \u003cp\u003eFull-Service Beverage Areas 55\u003c\/p\u003e \u003cp\u003eFull-Service Restrooms 55\u003c\/p\u003e \u003cp\u003eFull-Service Kitchens 56\u003c\/p\u003e \u003cp\u003eFull-Service Support Areas 56\u003c\/p\u003e \u003cp\u003eCafeteria 57\u003c\/p\u003e \u003cp\u003eCafeteria Exteriors 57\u003c\/p\u003e \u003cp\u003eCafeteria Entry Areas and Serveries 57\u003c\/p\u003e \u003cp\u003eCafeteria Beverage Areas 58\u003c\/p\u003e \u003cp\u003eCafeteria Dining Areas 58\u003c\/p\u003e \u003cp\u003eCafeteria Restrooms 60\u003c\/p\u003e \u003cp\u003eCafeteria Kitchens 60\u003c\/p\u003e \u003cp\u003eCafeteria Support Areas 60\u003c\/p\u003e \u003cp\u003eBanquet 60\u003c\/p\u003e \u003cp\u003eBanquet Exteriors 60\u003c\/p\u003e \u003cp\u003eBanquet Entry Areas 60\u003c\/p\u003e \u003cp\u003eBanquet Dining Areas 61\u003c\/p\u003e \u003cp\u003eBanquet Beverage Areas 61\u003c\/p\u003e \u003cp\u003eBanquet Restrooms 61\u003c\/p\u003e \u003cp\u003eBanquet Kitchens 61\u003c\/p\u003e \u003cp\u003eBanquet Support Areas 61\u003c\/p\u003e \u003cp\u003eTakeout 61\u003c\/p\u003e \u003cp\u003eTakeout Exteriors 61\u003c\/p\u003e \u003cp\u003eTakeout Entry Areas 61\u003c\/p\u003e \u003cp\u003eTakeout Dining Area 62\u003c\/p\u003e \u003cp\u003eTakeout Beverage Areas 62\u003c\/p\u003e \u003cp\u003eTakeout Restrooms 62\u003c\/p\u003e \u003cp\u003eTakeout Kitchens 62\u003c\/p\u003e \u003cp\u003eTakeout Support Areas 62\u003c\/p\u003e \u003cp\u003eSummary 62\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: The Psychology of Design 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEnvironment and Behavior 63\u003c\/p\u003e \u003cp\u003eHow Space Is Perceived 64\u003c\/p\u003e \u003cp\u003eDistance Receptors 65\u003c\/p\u003e \u003cp\u003eVisual Space 65\u003c\/p\u003e \u003cp\u003eAuditory Space 68\u003c\/p\u003e \u003cp\u003eOlfactory Space 71\u003c\/p\u003e \u003cp\u003eImmediate Receptors 71\u003c\/p\u003e \u003cp\u003eTactile Space 71\u003c\/p\u003e \u003cp\u003eThermal Space 73\u003c\/p\u003e \u003cp\u003eKinesthetic Space 74\u003c\/p\u003e \u003cp\u003eSpatial Arrangements 75\u003c\/p\u003e \u003cp\u003eFeng Shui 76\u003c\/p\u003e \u003cp\u003eLighting 78\u003c\/p\u003e \u003cp\u003eLighting Level Control 78\u003c\/p\u003e \u003cp\u003eTransition Zones 78\u003c\/p\u003e \u003cp\u003eLighting Mix 78\u003c\/p\u003e \u003cp\u003eLighting Customers 78\u003c\/p\u003e \u003cp\u003eBlended Sources 79\u003c\/p\u003e \u003cp\u003eColor 79\u003c\/p\u003e \u003cp\u003eColor and Lighting 79\u003c\/p\u003e \u003cp\u003eLighting and Color 79\u003c\/p\u003e \u003cp\u003eColor in Restaurant Design 79\u003c\/p\u003e \u003cp\u003eRed 80\u003c\/p\u003e \u003cp\u003eGreen 80\u003c\/p\u003e \u003cp\u003eYellow 80\u003c\/p\u003e \u003cp\u003eGold 80\u003c\/p\u003e \u003cp\u003eBlue 81\u003c\/p\u003e \u003cp\u003eNeutrals 81\u003c\/p\u003e \u003cp\u003eWhite 81\u003c\/p\u003e \u003cp\u003eBlack 81\u003c\/p\u003e \u003cp\u003eSafety and Health 81\u003c\/p\u003e \u003cp\u003eSummary 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Design Implementation: Front to Back Through the Customer’s Eyes 83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eExterior Image 83\u003c\/p\u003e \u003cp\u003eFaçade 84\u003c\/p\u003e \u003cp\u003eSignage 87\u003c\/p\u003e \u003cp\u003eLandscaping 89\u003c\/p\u003e \u003cp\u003eEntry 89\u003c\/p\u003e \u003cp\u003eReception 92\u003c\/p\u003e \u003cp\u003eCoatroom 93\u003c\/p\u003e \u003cp\u003eWaiting Area 94\u003c\/p\u003e \u003cp\u003eMerchandising 94\u003c\/p\u003e \u003cp\u003eEnvironmental Concerns 96\u003c\/p\u003e \u003cp\u003ePaging Systems 97\u003c\/p\u003e \u003cp\u003eDestination Drinking 97\u003c\/p\u003e \u003cp\u003eBeverage Production and Storage 98\u003c\/p\u003e \u003cp\u003eLayout Considerations 100\u003c\/p\u003e \u003cp\u003eOperational Considerations 102\u003c\/p\u003e \u003cp\u003eBar Service Area 103\u003c\/p\u003e \u003cp\u003eLounge Areas 104\u003c\/p\u003e \u003cp\u003eFoodservice in Bars 104\u003c\/p\u003e \u003cp\u003eSecurity and Safety 105\u003c\/p\u003e \u003cp\u003eDesign Decisions 105\u003c\/p\u003e \u003cp\u003eDestination Dining 105\u003c\/p\u003e \u003cp\u003eSeating 106\u003c\/p\u003e \u003cp\u003eType of Seating 106\u003c\/p\u003e \u003cp\u003eSeating Material 107\u003c\/p\u003e \u003cp\u003eStructure 108\u003c\/p\u003e \u003cp\u003eSpecial Features 108\u003c\/p\u003e \u003cp\u003eSeating Layout 109\u003c\/p\u003e \u003cp\u003eTables and Tabletops 110\u003c\/p\u003e \u003cp\u003eThe Table Itself 111\u003c\/p\u003e \u003cp\u003eNapery 112\u003c\/p\u003e \u003cp\u003eFlatware 112\u003c\/p\u003e \u003cp\u003eDinnerware 114\u003c\/p\u003e \u003cp\u003eMaterial 115\u003c\/p\u003e \u003cp\u003eDesign 115\u003c\/p\u003e \u003cp\u003eManufacturing Process 115\u003c\/p\u003e \u003cp\u003eGlassware 116\u003c\/p\u003e \u003cp\u003eHolloware 117\u003c\/p\u003e \u003cp\u003eLighting 117\u003c\/p\u003e \u003cp\u003eThe Lighting Plan 118\u003c\/p\u003e \u003cp\u003eNatural versus Artificial Light 120\u003c\/p\u003e \u003cp\u003eLighting Levels 120\u003c\/p\u003e \u003cp\u003eDirect versus Indirect Lighting 121\u003c\/p\u003e \u003cp\u003eSpecial Effects 122\u003c\/p\u003e \u003cp\u003eOperational Concerns 122\u003c\/p\u003e \u003cp\u003eEnergy Efficiency 123\u003c\/p\u003e \u003cp\u003eColor 123\u003c\/p\u003e \u003cp\u003eFloors 124\u003c\/p\u003e \u003cp\u003eWalls 126\u003c\/p\u003e \u003cp\u003eCeilings 126\u003c\/p\u003e \u003cp\u003eAir Control 127\u003c\/p\u003e \u003cp\u003eHeating and Cooling 127\u003c\/p\u003e \u003cp\u003eSmoke Control 127\u003c\/p\u003e \u003cp\u003eCustomer Allergies 128\u003c\/p\u003e \u003cp\u003eDestination Restrooms 128\u003c\/p\u003e \u003cp\u003eWomen’s Restrooms 129\u003c\/p\u003e \u003cp\u003eMen’s Restrooms 130\u003c\/p\u003e \u003cp\u003eCustomized Restrooms 131\u003c\/p\u003e \u003cp\u003eSummary 132\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Design Implementation: Back to Front through Management’s Eyes 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKitchen Support Areas 133\u003c\/p\u003e \u003cp\u003eReceiving 133\u003c\/p\u003e \u003cp\u003eStorage 135\u003c\/p\u003e \u003cp\u003eDry Goods 136\u003c\/p\u003e \u003cp\u003eRefrigeration 136\u003c\/p\u003e \u003cp\u003eFrozen Storage 139\u003c\/p\u003e \u003cp\u003eAdditional Considerations 139\u003c\/p\u003e \u003cp\u003eOffice and Employee Support Areas 139\u003c\/p\u003e \u003cp\u003eLocker Rooms 140\u003c\/p\u003e \u003cp\u003eEmployee Dining 140\u003c\/p\u003e \u003cp\u003eKitchen 140\u003c\/p\u003e \u003cp\u003eDesign Essentials 140\u003c\/p\u003e \u003cp\u003eWorkstations 142\u003c\/p\u003e \u003cp\u003eSections 142\u003c\/p\u003e \u003cp\u003eAreas 144\u003c\/p\u003e \u003cp\u003eKitchen Area Guidelines 146\u003c\/p\u003e \u003cp\u003eHot-Food Section 147\u003c\/p\u003e \u003cp\u003eStation Options 149\u003c\/p\u003e \u003cp\u003eCold-Food Section 155\u003c\/p\u003e \u003cp\u003eBakery 157\u003c\/p\u003e \u003cp\u003eBanquet 160\u003c\/p\u003e \u003cp\u003eShort-Order Quick-Service Section 160\u003c\/p\u003e \u003cp\u003eDining Room Support Areas 162\u003c\/p\u003e \u003cp\u003eDisplay Kitchens 162\u003c\/p\u003e \u003cp\u003ePrimary Production Display Kitchen 162\u003c\/p\u003e \u003cp\u003eFinishing Display Kitchen 163\u003c\/p\u003e \u003cp\u003eService-Only Display Kitchen 163\u003c\/p\u003e \u003cp\u003eTakeout Display Kitchen 163\u003c\/p\u003e \u003cp\u003eService Stations 163\u003c\/p\u003e \u003cp\u003eWarewashing Areas 164\u003c\/p\u003e \u003cp\u003ePotwashing Section 166\u003c\/p\u003e \u003cp\u003eEnvironmental Conditions 167\u003c\/p\u003e \u003cp\u003eLighting 167\u003c\/p\u003e \u003cp\u003eVentilation 167\u003c\/p\u003e \u003cp\u003eAcoustics 167\u003c\/p\u003e \u003cp\u003eSummary 168\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Mini-Case Solutions 169\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10 Arts, Ritz-Carlton Hotel, Philadelphia, Pennsylvania 170\u003c\/p\u003e \u003cp\u003eBembos Larco, Lima, Peru 173\u003c\/p\u003e \u003cp\u003eBerkshire Dining Commons, Amherst, Massachusetts 176\u003c\/p\u003e \u003cp\u003eBlowfish Restaurant + Sake Bar, Toronto, Ontario, Canada 180\u003c\/p\u003e \u003cp\u003eFolio Enoteca \u0026amp; Microwinery, Napa, California 183\u003c\/p\u003e \u003cp\u003eHi-Life East, New York, New York 186\u003c\/p\u003e \u003cp\u003eHolloway Commons, University of New Hampshire, Durham, New Hampshire 189\u003c\/p\u003e \u003cp\u003eLandmark Grill + Lounge, Chicago, Illinois 193\u003c\/p\u003e \u003cp\u003eMercat a la Planxa, Chicago, Illinois 196\u003c\/p\u003e \u003cp\u003eMetro 9 Steak House, Framingham, Massachusetts 200\u003c\/p\u003e \u003cp\u003ePark Avenue, New York, New York 204\u003c\/p\u003e \u003cp\u003ePink Pepper, Hollywood, California 209\u003c\/p\u003e \u003cp\u003ePublic\/The Monday Room, New York, New York 212\u003c\/p\u003e \u003cp\u003eRed Marlin Restaurant Bar and Terrace, San Diego, California 216\u003c\/p\u003e \u003cp\u003e‘s Baggers®, Nürnberg, Germany 219\u003c\/p\u003e \u003cp\u003eTable 45, Cleveland, Ohio 222\u003c\/p\u003e \u003cp\u003eTerzo, San Francisco, California 225\u003c\/p\u003e \u003cp\u003eZampieri’s Harbor Grille, Destin, Florida 228\u003c\/p\u003e \u003cp\u003eDouzo, Boston, Massachusetts 231\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Speak Out on Design 233\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDavid Ashen, d-ash design, inc., New York, New York 234\u003c\/p\u003e \u003cp\u003eWarren Ashworth, Warren Ashworth,\u003c\/p\u003e \u003cp\u003eArchitect PLLC, New York, New York 238\u003c\/p\u003e \u003cp\u003eBill Aumiller, Aumiller Youngquist PC, Chicago, Illinois 242\u003c\/p\u003e \u003cp\u003eWilliam A. Blunden, William A. Blunden and Associates Architects, Cleveland, Ohio 246\u003c\/p\u003e \u003cp\u003eCass Calder Smith and Lev Weisbach, CCS Architecture, San Franciso, California, and New York, New York 249\u003c\/p\u003e \u003cp\u003eCatherine Christ and Peter Darlow, Darlow Christ Architects, Inc. Cambridge, Massachusetts 253\u003c\/p\u003e \u003cp\u003eRon Kooser, Cini•Little International, Inc., Germantown, Maryland 257\u003c\/p\u003e \u003cp\u003eJose A. Orrego, Consultora Metropolis S.A.C., Lima, Peru 260\u003c\/p\u003e \u003cp\u003eDrew Nieporent, Myriad Restaurant Group, New York, New York 263\u003c\/p\u003e \u003cp\u003eDavid Shea and Tanya Spaulding, Shea, Inc., Minneapolis, Minnesota 266\u003c\/p\u003e \u003cp\u003eJames Webb, Webb Foodservice Design Consultants, Inc., Tustin, California 271\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Restaurant Design: Past, Present, and Future 275\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLooking Back 275\u003c\/p\u003e \u003cp\u003e1990 to 2009 275\u003c\/p\u003e \u003cp\u003eDemographic Changes 276\u003c\/p\u003e \u003cp\u003eThe Economic Downturn 277\u003c\/p\u003e \u003cp\u003eMicro Factors 279\u003c\/p\u003e \u003cp\u003eFront-of-the-House Design 280\u003c\/p\u003e \u003cp\u003eThe Past and Present by Restaurant Type 281\u003c\/p\u003e \u003cp\u003eBack-of-the-House Design 283\u003c\/p\u003e \u003cp\u003eLooking Forward: The Future 284\u003c\/p\u003e \u003cp\u003ePurchasing Local 284\u003c\/p\u003e \u003cp\u003eNutrition Imperative 285\u003c\/p\u003e \u003cp\u003eGreen and Sustainable Design 285\u003c\/p\u003e \u003cp\u003eGreen Construction 285\u003c\/p\u003e \u003cp\u003eGreen Operations 286\u003c\/p\u003e \u003cp\u003eWater Issues 287\u003c\/p\u003e \u003cp\u003eRecycling 287\u003c\/p\u003e \u003cp\u003eLight Right 287\u003c\/p\u003e \u003cp\u003eArchitectural Recycling 288\u003c\/p\u003e \u003cp\u003eGlobal Development 288\u003c\/p\u003e \u003cp\u003eMarginal Sites 288\u003c\/p\u003e \u003cp\u003eSeamless Technology 288\u003c\/p\u003e \u003cp\u003eTechno-Marketing 289\u003c\/p\u003e \u003cp\u003eHighs and Lows 289\u003c\/p\u003e \u003cp\u003eHit All of the Senses 289\u003c\/p\u003e \u003cp\u003eFront of the House 290\u003c\/p\u003e \u003cp\u003eBack of the House 290\u003c\/p\u003e \u003cp\u003eConclusion 290\u003c\/p\u003e \u003cp\u003eIndex 291\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Architecture [\u003ca title=\"See our other books on Architecture\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Architecture%20%5BAM%5D%22\"\u003eAM\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52501431910680,"sku":"9780470250754","price":67.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470250754.jpg?v=1786238293","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/successful-restaurant-design-hardback-9780470250754","provider":"Freshly Printed Books","version":"1.0","type":"link"}