Interview with:
Scott Reitano
Principal, Reitano Design Group, Indianapolis, Ind.
Topic: Distributed Dining
In this interview, Scott Reitano chats to me about distributed dining, which is foodservice options scattered across a facility. This most frequentlly happens in corporate office buildings, but also in healthcare, schools and universities. Scott looks at the benefits and how it’s done best.
Interview with:
Lauren Chipman
Principal and CEO, Chipman Design Architecture, Des Plaines, Ill.
Topic: Designing restaurants for ADA
ADA design in restaurants is increasingly important and Lauren Chipman keeps it front of mind at all times. One in four people has a disability and that can often stop them from dining out due to accessibility issues. Lauren thinks about how to incorporate accessibility and how to imbue it within the design. It’s also important to include ADA design in every aspect of the experience.
Interview with:
Katherine Handziak
Owner and Interior Designer, Bluemustard, Seattle, Wash.
Topic: Restaurant lighting
The lighting in a restaurant has a huge effect on the experience. It can also cue to guests what kind of atmosphere to expect. Katherine Handziak is an expert in this field and tells us how lighting can make people feel and impacts their behavior – how much they’re going to spend and even how long they’ll stay.