restaurant design – Leslie LaskinReese Design

who wants tacos?

in art + architecture + design, food + drink

once upon a time taco bell and i were born…

Have you noticed all the Taco Bell chatter lately? Makes me a bit nostalgic. There was a Taco Bell next to my dorm at San Diego State all those years ago. In the light of day you’d never catch me there, but after midnight all bets were off. Sometime around 1am, when I was done (ahem) studying, those greasy little tacos called my name.

tacos in college

It seems the same is true of today’s college students. My daughter, who avoids dairy and gluten due to digestive issues, succumbed to a Taco Bell burrito late one night recently. I’m sure it was after a long bout of (ahem) studying. Not a good move for her, but she was swept up in the college taco tide along with a group of friends.

And this seems to be the tide that Taco Bell continues to rely on for some pretty sustained recent growth. After graduation I lost track of Taco Bell, aside from noticing they teamed up with KFC in a few locations (an odd match I thought). And that was probably fine with them. Somehow, even with all of the cultural moves toward healthy eating, SLOW food and the like, Taco Bell has managed to maintain the interest of the ever hungry 18-22 year old set.

old taco style: al fresco

When Taco Bell popped up in my feed 3 times in the last month I sat up and took notice. While they have made some effort to offer some healthier options (um, Dorito taco anyone?), what Taco Bell seems to really be focusing on is image. Taco Bell’s original style (if you’re a child of the 70s you’ll recognize that photo at the top of the page) was unique. The brick facade, arches, tile roof and the ever present bell didn’t veer off theme for a couple of decades. If you wanted to sit you did so outside, usually next to a fire pit. Sometime in the 80s the iconic style changed to suburban strip mall and lost most of its charm.

new taco style: beer and wifi

Then last year there was the shipping container store introduced at SXSW. And now Taco Bell is introducing 4 new store styles with an end game, it seems, of getting customers to stay rather than go (slow food rather than SLOW food I presume). Their new concepts include wifi, lounge seating, some have fireplaces, there is natural wood, gray (the color du jour it seems), modern art, mid-century seating, Victorian light fixtures and they’re even testing alcohol in a few locations. According to FastCo, it’s a mashup of every current design trend.

Modern Explorer-photo courtesy businesswire.com/taco bell

Urban Edge-photo courtesy businesswire.com/taco bell

Heritage-photo courtesy businesswire.com/taco bell

California Sol-photo courtesy businesswire.com/taco bell

Taco Bell seems to be holding on to just a tiny bit of their own visual history. There’s the occasional pop of fireclay orange. Some of the themes use the textured brick of decades past. But overall, this is a complete overthrow. It will be interesting to see how this generation of Taco Bell fares with the current generation of technology toting college student.

Keep in touch,
Leslie

my favorite restaurant design competition winner is….

in art + architecture + design, food + drink

…not from the US. As a matter of fact, there was only one US winner this year in the Restaurant and Bar Design Awards 2015. Parq Restaurant, San Diego, won in the ‘colour’ (it’s a competition out of the UK) category. More on our one winner later.

Trends

In the meantime, let’s look at who else short listed. And if you play the bi-coastal best restaurant game, notice that there are 3 entries short-listed from New York and 3 entries short listed from California. And there are 4 entries that are located inside hotels….nice to see this trend continuing. And yes, I know I included a potty shot below. The whole of Mourad is beautiful, but the bathrooms have me swooning. Something else I noticed across the board….a lot of gold. Does this mean we are coming to the end of the reclaimed-from-an-old-barn look? Can we (hopefully) continue to use sustainable materials without having them look like we pulled them out of the basement? Oh lordy, one can only hope.

lordy people we can be sustainable and still see an end to the reclaimed-from-an-old-barn look Click To Tweet

Short List

Alibi Cocktail Lounge in the Aria Resort and Casino, Las Vegas. by Studio Munge

Current at the W Hotel in Chicago. by Meyer Davis Studio

Dirty Habit at the Hotel Palomar in San Francisco. By Dawson Design Associates

Mourad in San Francisco. By Lundberg Design

POV in at the W Hotel in Washington DC. by nemaworkshop

Sek’end Sun in Queens, New York. By Emporium Design

Sisters in Brooklyn, New York. By hOmE Studio

Times Square Diner in New York City. By Bluarch

all photos courtesy Restaurant and Bar Design Awards and the design teams involved: Studio Munge, Meyer Davis Studio, Dawson Design Associates, Lundberg Design, nemaworkshop, Emporium Design, hOmE Studio and Bluarch.

The winner is…

And our one and only US winner is Parq Restaurant and Nightclub in the GasLamp District of San Diego. Congratulations to Davis Ink on their win! It is definitely a colour-ful space!

all photos courtesy Restaurant and Bar Design Awards and Davis Ink.

Enjoy the pretty pictures. I certainly do!

Keep in touch,
Leslie

can you hear me now?

in art + architecture + design, food + drink

noise vs sound

NOISE: that would be the down side of sound. Restaurants generate an inordinate amount of it….kitchen pots, dishwashers, bus tubs, clinking silverware, conversation, ringing phones, music, etc. In restaurants some sound is sound and some sound is noise and all of it is part of the acoustics of your restaurant. Acoustics is one of the invisible design elements that many restaurateurs ignore until they start getting complaints. STOP IT! Ignoring the acoustics of your restaurant until after you open is more expensive than addressing acoustics during the design process. In both dollars and lost customers. And as we, your customers, continue to age, we get more and more sensitive to noise.

#2 customer complaint? noise!

This year’s Zagat survey puts noise as the #2 complaint of restaurant goers (service was #1….and we’ve already talked about that). I’ve gotta agree. Hubby and I ate at a local restaurant a couple of weeks ago, one that we really enjoy most of the time, and nearly had to walk out. It was early and the restaurant wasn’t very crowded. So the large table of women at the front of the restaurant, who were apparently having a very good time, were painfully audible. Their shrill laughter bounced off the brick walls, ricocheted off the very high plaster ceiling, and reverberated with deafening clarity in our eardrums. The server kept apologizing, or at least that’s what it looked like she was doing since we couldn’t actually hear her. Once the dining room filled with more diners, the sound level evened out and, while this table of women didn’t quiet, the ambient sound of the room backfilled the sound of their laughter. Those in the world of acoustics call this masking.

don’t wait till noise is a problem

So, would you have known that what was needed was more sound to ease our pain? Guessing probably not. One restaurateur had the good sense to realize that what he knows is food and service, and he hired the experts to deal with noise BEFORE he opened his restaurant. During the design process John Paluska, of Berkeley’s Comal, hired engineers to create a system to dampen, move and adjust the sound of his restaurant. While this is a very sophisticated system and may not be necessary in your restaurant, you do still need to address your room’s acoustics. That is if you want me, or anyone like me, to eat there more than once.

Back to our local eatery, as a designer I would recommend the owner hire an acoustical engineer to work with a designer (yes, me) to create something to ease the acoustical pain. If even that is too big an order, then at the very least hire a designer who has done restaurant work (again, me) to at the very least put some bandaids on the pain. We can add acoustical panels and sound absorbing materials to dampen and separate some of the sound. And do it soon….because you have some of the most delicious green chile stew I’ve ever had!

good acoustics is part of good design

When you open your next restaurant, be a hero. Hire whoever you need to get your acoustics right…this may be an invisible design element, but your customers care about their auditory comfort. They may not compliment you on your acoustical brilliance, but they’ll certainly complain if you ignore their ears. And we all hate whiny customers, right?

Keep in touch,
Leslie

ps….you can totally ignore my blatant self promotion, but please don’t ignore my message. You are an amazing restaurateur, hire someone with amazing acoustical chops to deal with the sound of your restaurant.

design isn’t pretty…sometimes it’s angry

in food + drink, interior design biz, telling your story

Every so often I become the angry designer. Especially when I hear things like ‘I know what I want it to look like….I can design it myself’. Or ‘it doesn’t need to be pretty, it just needs to be good’. One local restaurateur, whose restaurants I no longer frequent, had the incredible lack of class to tell me that all west coast designers are unimaginative and their restaurant designs all look the same. And he and I have never worked together, so I know first hand that he hasn’t experienced ‘all west coast designers’. Beside which what we do is only minimally about what it looks like. Can you hear me growling?

Steve Jobs said it best.

Design is not just what it looks like and feels like. Design is how it works.

You don’t need me, or someone like me, to make your restaurant pretty or your website flashy. You don’t need us to use the ‘in’ colors or the latest coolest fonts. You don’t need us to tell you how to be hip and trendy and current.

Design Solves Problems

You need a designer to help you create business solutions so that your business can fly. You need us to have the knowledge to put all of the pieces of your business puzzle together and tell your business story, allowing you to do what you do best: run your amazing business!

Designers know that if you are designing a restaurant you need to consider equipment, acoustics, lighting, style of service, furnishings, ventilation, codes, budget and so much more. We bring expertise in all of these areas and we have relationships with the people who will do much of this work….we don’t just show up at the end and make it pretty!

And designers know that if you are designing a website you need to consider hosts and domains and content management systems and landing pages, CTAs and KPIs and CSS. This knowledge is what we bring. And if we’re talking about a designer who also creates content (like yours truly), we also bring an innate ability to listen and synthesize and build the story of your business. We don’t just make your site flashy!

You don't need me to make it pretty. You need me to make it work. #partinotes Click To Tweet

You Can Do It Yourself

But if you do, understand what you are taking on. Your business needs to work well and look good. So when you are done, and you need to hire a designer to fix what isn’t working, please have the courtesy to treat us with respect. We studied for years before we took our first jobs, and the knowledge that we have amassed to help you build your business was hard won. So next time you are in conversation with a designer, please don’t mention pretty. We are so much more than that.

an abundance of tufting

in art + architecture + design, food + drink

My favorite design contest, Restaurant and Bar Design Awards is gearing up with entries due before April 19. Out of only 37 entries to date here are the 5 from the US. I’m seeing a lot of tufting and nailheads this year. And an abundance of wood finishes. Check these out and get your entry in if you’ve got one this year…let’s show the world how brilliant we US designers are!

Hootan & Associates Design Studio (Southern CA) created Bosscat Kitchen and Libations featuring whiskey and southern style cooking in Newport Beach, CA.