News

by Theresa English, Principal

February 23, 2022

Restauranteurs and designers are rethinking how they will be designing in the future. Some of the trends you see now started prior to the Pandemic.  Self-ordering, kiosks, and grab and go were a few but some, like AI-assisted ordering, were accelerated by technology developments that happened during the Pandemic.  The typical time frame for technology development was greatly compressed by the need for innovation created by the Pandemic.   The events of the last couple of years are leading the way for these changes. Curbside is here to stay. Drawing people into a physical restaurant becomes more of a challenge.  Combining automation with the dining experience makes a new experience to pull customers away from their couch and the drive-thru.

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Creating the experience: Customers want to be entertained. Food prep is one source of great entertainment. My nieces and nephews favorite restaurant was an open kitchen wood-fired pizza place. They would drag chairs over and press their noses against the sneeze guard. When they were watching, instead of pressing the dough into the pan, staff would toss it in the air and the kids would go wild. They were amazing and patient and would answer questions and chat with their audience. That kindness kept us coming back.  Panera announced their “Bakery Theater Experience” earlier this year.  The Krispy Kreme in Times Square includes an amphitheater.  The flagship Starbucks in Chicago includes roasting that patrons can see.  These restaurants create an allure for guests that can keep them coming back.

Automation:  The pandemic has already advanced apps, artificial intelligence, and online ordering, the next innovations will be staff efficiency. The push for increasing food industry wages has been exacerbated by the shortage being seen now.  The staff shortage contributes to the need for efficiency.  Automation is key for the future. Automation development has accelerated and now there are more options for preparing any type of food. Whether it is artisanal coffee or a full meal with sauces and a variety of ingredients. And do not forget the alcohol. One of the benefits of automating alcohol-related services is widening the pool of potential hires because you no longer need staff to be older.  Japan has probably the most extensive existing automation in restaurants, including arcades that are all claw machines for food.  The intrigue of seeing automation at work ties directly into the new experiences restaurants are looking to create.

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The combination of curbside and automation makes for a great kitchen theater for those patrons dining in. Curbside makes for more food being prepared which provides more activity during a guest visit. Making the process visible provides something for guests to watch and enjoy.  Adding in automation imbues it with curiosity and allows staff to be more customer-oriented.  The patron experience will continue to expand. Design is the thread that will allow the multiple aspects to be woven together.

Have more questions about the future of the restaurant experience? Ask! Email me at tenglish@tkarch.com

Theresa English, Principal

Date ##, 2021 PRINCIPAL STEVEN DRAGAN

In the year 1415, Filippo Brunelleschi blew Italian Renaissance minds with the formalization of linear perspective.  It became possible to accurately draw a 3d building that had yet to be constructed.  For Architects, this method of 3d rendering worked for almost 600 years with few innovations.  Then came computers…and now our capabilities change daily.

With the right hardware, software, and a talented team, we are able to create immersive animations for the projects we are designing.  We can utilize software to analyze each space and find conflicts.  We even have the ability to hold VR meetings inside of the building that is being designed.  Scan the QR code for a small taste of how we can visualize a space:

But how do clients feel about this architectural software arms race? Do you feel like you are getting more value?  As someone who leads a team of designers and works with this technology every day, I can attest, there IS incredible value to be had! However, depending on your specific needs (and budget) there is a point of diminishing returns.  Below are 5 tips to make sure your project squeezes the most value from architectural rendering.

1. ESTABLISH THE PURPOSE OF A RENDERING

There are 3 main reasons we make renderings: Marketing, Testing a Design, and Presentations.  Each has a different focus, time requirement, and final product.  When the client and the architect are clear on purpose, we can tailor our effort.  For example, when a client is penciling out a business plan for a prospective site, we may be asked to develop a simple floorplan and exterior rendering to generate interest and investment.   With this in mind, we craft an exciting image focused on the big picture.   By contrast, a design presentation rendering that is focused on fine-tuning of materials, transitions, lighting, and wayfinding would require much more effort.   The extra effort may have tremendous value in communicating what the final product will be prior to beginning construction documents. 

2. TARGET YOUR VISUALIZATION

One way to blow a budget is to over-render (i.e., model more spaces than are necessary).  To make sure our clients get value, we provide a list of views we will develop, then provide initial black/white views to confirm what is shown. Then we focus on creating renderings of those spaces.  So instead of detail-rendering every restroom in a facility, we’ll select a representative room to develop that view and communicate the design.   This targeted approach is part of a bigger design process with checkpoints that we map out with each client.

3. DO LIVE REVIEW

After years of weeklong rendering queues, we now have the ability to create real-time renderings.  Here’s what this means for our clients: we can get on a Zoom call and give them a photo-realistic tour of the design progress for their building.  These live progress reviews enable quick clarity about design intent and quick feedback.  If both you and the architect are okay with a less formal peek under the hood, this can simplify a weeklong back and forth email loop into a productive hour with clear follow-up.  Time-saved, budget saved, value-added.

4. GET THE FRINGE BENEFITS

Turns out, the effort needed to 3d model a design coincides with several other important parts of the project.  Having this level of accuracy and development allows us to also check for conflicts, quantify materials, test light levels, and more.  On their own, these efforts are significant, but once a design is modeled to the point of rendering, these benefits are within much closer reach.

5. SHOW IT TO THE CONTRACTOR AND PROJECT TEAM

Once you’ve spent the time and effort to develop images that show the experiential quality of a potential space, use it as a team resource.  While these images don’t illuminate the construction methods (nor should they!); can do a lot to get people oriented as they dive into a construction document set, ultimately, saving time and greasing the tracks for efficient communication.

In the world of architecture, we have more capabilities than ever before.  This will only continue to grow.  Make sure you get more benefits by finding an architect who communicates well and seeks to understand your business. (Here comes a bit of self-promotion) At TK, we’ve served entertainment and F&B clients for 40 years.  We’ve seen their businesses grow and change.  We are focused on bringing value at the right time, not just to rendering but to the whole project. 

Curious how we hand-craft our client’s design experience to meet their goals.  Drop me a note! sdragan@tkarch.com

Steven Dragan, Principal