When I came across an article on WebEcoist this week, I was instantly inspired. How refreshing to see such innovative, fresh designs that support the green movement! There are times when I am traveling and find myself looking at the abandoned buildings, cars, houses, etc. and think of all the good materials wasted. Why do we need to make more when all we need is all around us? These restaurants have it figured out. Not only do they use mostly reclaimed or recycled materials, but they are also supporting many new green technologies and green companies. Taking it a step further they are supporting the local farming communities by providing a place to do business and creating a healthier community on all fronts. This gives me hope that their approach will soon be the norm, and we will become a more sustainable community, country and world. After all, we are all in this together right? Why not make the most of what is provided to us? At Schmidt Design Studio we are already involved in this movement and are looking forward to working with like-minded clients to continue to make a difference one eco-minded restaurant at a time.
http://bit.ly/KZ0peo
America’s greenest restaurant isn’t in New York or California as you might expect, but in the seemingly unlikely location of Omaha, Nebraska. The Grey Plume received the top honor from the Green Restaurant Association as it became the nation’s first three-star ‘Sustainabuild Certified Green Restaurant’ (it has since earned a fourth star). Not only does the restaurant feature a menu full of seasonal, locally-grown produce and farm-to-table meats and dairy products; it has also incorporated highly efficient appliances, solar-powered hand sinks, LED lighting, recycling and composting programs, non-toxic cleaning materials and eco friendly to-go products. All wood used to build The Grey Plume is FSC-Certified, and many of the other materials were recycled or sustainably sourced.
More and more restaurants are focusing on their chefs and food preparation. Thus, the chef’s table and views into the kitchen have taken center stage in many establishments. I have always believed that food should be the focus of a restaurant, so I support this idea wholeheartedly. Many of our restaurant clients are doing the same thing, and my team seems to be constantly planning the proper layout and presentation for the best view into the heart of the restaurant. In this article, the writer discusses how true foodies search for spots to watch chefs in action, actually referring to the experience as a type of dinner preparation do tend to have an air of excitement about them.
http://bit.ly/HXw0eR
photo courtesy of The Denver Post
Another order for the nightly special landed on the kitchen counter at Panzano, the popular Italian restaurant in Denver’s Hotel Monaco, and Federico Fassola went to work.
A small, butterflied chicken was popped on the grill, where the flames soon whitened the edges of its pink flesh. Oil was zapped into a pan on the 18-burner cooktop, followed by gnocchi, which began browning. In minutes, a balsamic reduction was zigzagged onto a white plate, followed by the chicken-crowned dumplings. Fassola topped it all off with a handful of sun-dried tomatoes, crumbled gorgonzola, and a final fillip of flat-leaf parsley.
Now here’s an interior that makes a statement! Check out this retail store with an 
underwater theme. Creative, yes! Would it make me dizzy, probably! Nonetheless, it’s a great example of how creativity in your environment can really make your space unique. Enjoy the great photos of this truly innovative, underwater-themed fashion store.
http://bit.ly/J2SclM
Looking for store interior idea? Check this awesome concept. In this fashion store interior design, imagine you are diving in the most favorable diving site like Raja Ampat. First, it feels dark…dangerous…gloomy…but instantly you will be amazed with underwater treasures that full of various shape and color of corals, marines animals, and other treasures with tantalizing beauty. That underwater illusory become exiting concept of this fashion store interior design
Obviously this topic is near and dear to my heart! I will ALWAYS agree on the 
importance that a restaurant’s design needs to speak to its guests, right in line behind the cuisine. There are many levels of restaurants out there, and only the restaurateur can decide what budget is right to spend on the interior. However, this article outlines some key points to consider when deciding what’s right for you. Aaron Allen, global restaurant consultant, whom I’ve had the privilege of working with on several past projects, provides insight on what are always tough questions that need to be addressed. Enjoy the article, as well as an introduction to 12 eateries with designs featured in Architectural Digest for “Best New Restaurant Design.” I always love seeing beautiful spaces from around the globe.
http://bit.ly/HTc4HW
It might be what’s on the plate that counts, but many restaurateurs will spend as much time choosing colors, accessories and furnishings to complement food as they will designing the menu. The latest issue of Architectural Digest pays homage to innovative design, including a slide show of 12 restaurants worldwide whose designs stand out.
Eateries on the list include Tori Tori in Mexico City, whose futuristic front glows an energizing blue; OZONE in Hong Kong, which has Vegas-like, over-the-top marble bars and crystal-dripping chandeliers; and Sur Mesure in Paris, a weirdly white-on-white restaurant with, yes, more white.
Many startups don’t have the budget to pull off some of these innovative looks, but successful ones figure out how to create a look that complements the menu and adds something vital to the ambiance. Global consultant Aaron D. Allen offered a primer for would-be restaurateurs looking to create the right look, addressing budgetary issues. The rule of thumb, the firm said, is that restaurants cost between $85 and $300 per square foot to build, and design should run about 10% of that budget.
I’m sure I speak for many when I say that with spring in full swing, I’m beginning to think 
about getting outdoors more and enjoying the nice weather. Spring time also means I’m getting into “spring cleaning” mode, thinking about freshening up at the office and at home.
If you’re feeling the spring-time urge to redesign too, check out this article, which has some great ideas about “bringing the outdoors in” and adding life to your space.
Read more on a few ideas to brighten up your spring experience indoors: http://www.theinteriorevolution.com/archives/5750 .
With so many articles pointing to the positive effects spending time in nature provides us, it makes sense to get outdoors as much as we can. However, for many of us (yours truly included), time outside is at a premium.
Spring Break is here, and I have enjoyed getting back to my roots in my home state of Oklahoma. I even got to hop across the border to a beautiful little town in Missouri I used
Anna's daughter in Missouri
to visit frequently while growing up. After seeing my parents and siblings and visiting extended family, I can honestly say “There’s no place like home”. I feel extremely fortunate to have a very loving and wonderful support group around me, my husband, and our daughter. Remembering to spend time with the people I cherish is the fuel that keeps me going.
I wanted to share with you some advice from an extended family member who is 96 years young, but is also suffering from limited mobility and Macular Degeneration- a condition where the eye loses the ability to see detail clearly in the center of the field of vision. Despite his health, he had these words to offer me; “I love my life. I LOVE my life. Some may not think it’s much of one now, but I feel so lucky. I have people around me who love me, and I look back on my life that was full of rich experiences. Don’t wait for the things you want to do or try, just DO them. Life is too short.”
My family member’s inspiring words really got me thinking about my own life. We all move at such a fast pace that it’s easy to forget that time is not standing still. The one thing we can always count on is change. So here are my words of wisdom: Honor those you love. My heart was full after my conversation with this precious member of our family and after the time spent with all of my family members this week. I hope this story has brought a smile to your face as well.
I always find it interesting the way different people interpret a restaurant’s offerings, sometimes with rather solid opinions – everything from its service, to its surroundings.
Photo courtesy of Huffington Post
Once in awhile we definitely run across those strong minded individuals, and this particular article made me think back on a few of my restaurant visits over the years. Find out about a few of the annoying restaurant ‘trends’ out there, and see if you have ever witnessed any yourself. This one’s great for a smile on a Friday! Happy reading.
http://huff.to/xzty3d
The time has come! Since our most popular post of 2011 was The 10 Most Annoying Restaurant Trends, we’ve decided to give you the latest batch of restaurant-world developments that really get under our skin. Which one of these irks you the most? Get ready to hit the comment button to chime in with your thoughts.
Chefs James & Julie Petrakis
We are thrilled to have learned that James and Julie Petrakis have been nominated in the “Best Chef” category for the James Beard Awards, to be announced Monday, March 19th. The James Beard Foundation is at the center of America’s culinary community, dedicated to exploring the way food enriches our lives. Congrats on your nomination, James & Julie!!! We’re rooting for you!
As many of our readers may already know, we are embarking on our second restaurant design with James and Julie, chefs and owners of The Ravenous Pig in Winter Park, FL. We not only had the honor of creating their first space, but are very excited about the opening of ‘Cask & Larder’ which will also be located in Winter Park (coming late summer 2012).
Soon there will be a new hot spot in town!
We’re excited to announce we will again be working with the owners of The Ravenous Pig on their new restaurant, Cask & Larder.
Cask & Larder, a Southern public house, is set to open this summer in downtown Winter Park. Cask represents the specialty homemade brews that will be a staple at the restaurant. Larder is a name for a southern pantry. Our task is to transform the old Harper’s Tavern Building into an original, southern-inspired restaurant and brewery.
For this design we are pulling inspiration from some of the owners’ favorite eateries in Charleston and Atlanta. We will also be using the original integrity of the building to play into our design.
We are thrilled and honored to be working with The Ravenous Pig team again on what’s sure to be the next iconic Winter Park restaurant. Stay tuned for more details!
As a business owner, are you looking for quick fixes to spruce up your place of business? Here’s a great article on how small touches can really make a big impact with your clients and customers – everything from the proper lighting to little touches of nature, like plants!
Photo courtesy of Swipely Works
We all can use a little help to make the spaces that our customers see feel fresh and revived. Read on for more ideas….
http://bit.ly/pkuM9b
Every small business owner knows that presentation is everything. It’s not only how you come across to a potential client, how affordable your printing service is compared to a multinational chain’s prices, how your food tastes, or that your customer service easily beats out the competition.
Your success as a small business also has to do with how appealing the inside of your office looks. First impressions are important, and when it comes to your business, you can’t afford not to make your interior design look its very best.
Want to improve your office space, restaurant or café? Then read these helpful tips to make the most of what you have and as a result, improve your clientele, fan base, customer loyalty and profit!
America’s greenest restaurant isn’t in New York or California as you might expect, but in the seemingly unlikely location of Omaha, Nebraska. The Grey Plume received the top honor from the Green Restaurant Association as it became the nation’s first three-star ‘Sustainabuild Certified Green Restaurant’ (it has since earned a fourth star). Not only does the restaurant feature a menu full of seasonal, locally-grown produce and farm-to-table meats and dairy products; it has also incorporated highly efficient appliances, solar-powered hand sinks, LED lighting, recycling and composting programs, non-toxic cleaning materials and eco friendly to-go products. All wood used to build The Grey Plume is FSC-Certified, and many of the other materials were recycled or sustainably sourced.
