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Emerging Concepts in the Evolution of Restaurant Design: What’s Next?

Restaurant operators have learned to adapt quickly and creatively to extraordinary circumstances that have upended the industry as we know it. The question now is, where do we go from here? How do restaurant designers incorporate the lessons of the past year and take them to the next level? //3877 co-founder David Tracz takes a look at emerging concepts and trends shaping the future of the restaurant design industry.
Speaker: David Tracz, AIA, LEED AP, Co-Founder & Principal, //3877

The Critical Role of Service for an Efficient Kitchen Operation

Speaker: Simon Lohse, Executive Vice President, RATIONAL North America

Energizing a Concept by Design

Despite the market turbulence brought forth by the pandemic, restaurants need to continue to keep one eye trained on the horizon as they plot their course for future growth. Doing so will require embracing what made the concepts successful in the past while evolving through the use of technology, updated menus and enhanced restaurant design. This will allow restaurants to achieve operate efficiently while energizing the concept in the eyes of the guest. David Bloom will address how Wingzone approached these issues and more as the chain prepares to fly into the future.
Speaker: David Bloom, Chief Development & Operating Officer, Capriotti’s & Wing Zone