FED Lunch & Learn Series 2021

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.

David Tracz, AIA, LEED AP, Co-Founder & Principal, //3877

David Tracz webDavid Tracz, AIA, LEED AP, is the Co-Founder and Principal of //3877, a multi-disciplinary architecture and design firm. Known for their hospitality projects, in addition to their private residential and multi-family portfolio, their Washington, D.C. restaurants include Succotash, The Grill, Cranes, Mi Vida, GATSBY, Mah-Ze-Dahr, and Momofuku. //3877 has also worked with hotel brands such as Hyatt, IHG, Marriott, Sheraton, and Hilton. The award-winning firm—now in its 10th year—has been featured on the Washington Business Journal’s ‘Best Places to Work’ list for three consecutive years, and in 2020, became the first Washington D.C. design firm to become B Corp Certified.

A recognized leader in the D.C. small-business community and design industry at-large, David is often a guest juror at Catholic University of America in Washington, educating students in architecture and graphic presentation. He is also a leader for neighborhood pro-bono projects. Mr. Tracz holds a bachelor’s degree in architecture and a bachelors of science in architecture from Catholic University of America.