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Author: Ana Cristina G. Cañizares
Publisher: teNeues
ISBN: 9783823845959
Category : Architecture
Languages : en
Pages : 538
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Book Description
Presents over seventy venues that stand out for their spectacular interior architecture.
Author: Ana Cristina G. Cañizares
Publisher: teNeues
ISBN: 9783823845959
Category : Architecture
Languages : en
Pages : 538
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Book Description
Presents over seventy venues that stand out for their spectacular interior architecture.
Author: AvroKO
Publisher: Harper Collins
ISBN: 006113693X
Category : Architecture
Languages : en
Pages : 262
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Book Description
How did the James Beard award–winning design and architecture team AvroKO become one of the hottest restaurant design firms in Manhattan? They start with a concept, which blossoms to images, ideas, colours, and objects. One of the design lexicons that stuck with the design team is "best ugly" – a term that AvroKO came across when traveling together in China. The oxymoronic yet interesting term is used to describe something that is beautiful and charming in an offbeat, awkward, and obtuse sort of way. In their design book, "Best Ugly", the thirtysomething design team of best friends shows readers how each idea and concept can be integrated into a sophisticated design touch. For anyone interested in design, restaurants, architecture, or sexy photography, "Best Ugly" is a visual feast.
Author: Regina S. Baraban
Publisher: John Wiley & Sons
ISBN: 0470250755
Category : Architecture
Languages : en
Pages : 336
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Book Description
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.
Author: Drew Plunkett
Publisher: Laurence King Publishing
ISBN: 1780675054
Category : Architecture
Languages : en
Pages : 605
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Book Description
Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design that gets the formula right will do as much to prolong the life of the business as the products on offer. As this book demonstrates, the conventions and mechanics of eating and drinking influence how bars and restaurants are conceived in different regions of the world. Whatever the final result users are in sustained, intimate contact with the elements of the space they inhabit and detailing must be refined enough, and visually rich enough, to withstand prolonged scrutiny. This book includes a wide range of international projects and for each one there is a descriptive text, colour photographs, floor plans, sections and construction and decorative details. A bonus CD-ROM contains all the drawings as printed in the book, in both EPS and DWG (generic CAD) formats.
Author: Paco Asensio
Publisher: teNeues
ISBN: 9783823845942
Category : Architecture
Languages : en
Pages : 538
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Book Description
This sumptuously illustrated, beautifully produced book takes the reader on a visual tour of more than sixty of the world's most outstanding hotels. Divided equally among metropolitan and resort hotels in North and South America, Europe, and the Middle East and packed with hundreds of color photographs, Ultimate Hotels is a must-have for anyone interested in distinctive style, service, and design in accommodations. 7A lavishly illustrated tour of more than sixty of the world's most outstanding metropolitan and resort hotels. 7A must-have for anyone Interested in distinctive style, service, and design when staying abroad or away from home.
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
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Book Description
This student friendly text covers how to plan, design, and purchase equipment for a restaurant, or foodservice facility. Design and Equipment for Restaurants and Foodservice offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry.
Author: April White
Publisher: Temple University Press
ISBN: 143990149X
Category : Travel
Languages : en
Pages : 191
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Book Description
When renowned national food critic John Mariani ranked Philadelphia's food scene among the top ten in the country, placing it alongside longtime culinary destinations New York and San Francisco, nobody at Philadelphia Magazine was surprised. That's what the magazine's food critics—always in search of the best of Philly—have known for years. Now, the Philadelphia Magazine's Ultimate Restaurant Guide condenses their comprehensive knowledge—and thousands of meals—into one informative, easy-to-digest handbook, essential for both the Philadelphia foodie and the hungry tourist. What's on the menu: * Profiles of Philadelphia's most influential chefs and restaurant owners, including Le Bec-Fin's Georges Perrier, and restaurant mogul Stephen Starr. * A behind-the-scenes look at the Philadelphia food purveyors, who are responsible for some of the nation's hottest food trends—from La Colombe coffee to Metropolitan Bakery's artisanal breads to Jubilee Chocolates. * Reviews of more than 230 of the best restaurants in the Philadelphia region, from Center City mainstays Susanna Foo and Morimoto to suburban destinations Alison at Blue Bell and Carmine's Café. * Easy-to-use index of restaurants by cuisine and neighborhood.
Author: Frank Stocco
Publisher: NRD Publishing
ISBN: 0615439691
Category : Business & Economics
Languages : en
Pages : 118
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Book Description
In this book, How to Open a Restaurant: Due Diligence, you will find out the “first things first”—the expertise needed to open a restaurant, the steps you need to take early on, and a guide to help you complete the steps. This manual is designed to properly prepare you to open your restaurant within a required and realistic pre-opening budget, starting with defining your concept and vision. The goal is to save you literally thousands of dollars, and even help you gain financial advantage by using this chronological comprehensive guide. There are 13 instructional chapters and each one is a true workbook style manual with space for notes and vital information that pertains to the respective Instruction. New entrepreneurs, seasoned foodservice veterans, equipment companies as well as architects will benefit from reading the information presented. The book will serve as an invaluable resource and journal for future endeavors as well.
Author: Arthur Gao
Publisher: Design Media Publishing (Uk) Limited
ISBN: 9789881566003
Category : Restaurants
Languages : en
Pages : 0
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Book Description
"Home design combines the essence of architecture and art, and designers do their best to find the new ways in the various contradictions and conflicts to perfectly express their understanding of space and the owners' initial imagination. At the same time, each case built always contains many certain or uncertain factors that refer to the furnishings or even space composition. Each of these factors seems to tell a never ending story and records people's feeling of excitement, confusion, recalling and longing.It is precisely because of these vivid emotional experiences that make home design to be charming and attractive.In order to illustrate the essence of each case in a more accurate way, this book has systematically deconstructed every aspect of the home design that refers to space, structure, interface, decoration as well as special areas. Each of the case is illustrated detailedly from the point of functional area, besides, descriptive text and the corresponding plan vividly recur the transformation from plane to space, from the abstract to the intuition.Reading along the layout of the book, readers not only find inspiration from the cases, but also would experience the peculiarity of the home design and enjoy the tactile sensation of the textured space."
Author: Mourad Mazouz
Publisher: Bloomsbury Publishing
ISBN: 1472921879
Category : Cooking
Languages : en
Pages : 450
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Book Description
Part history, part recipes, part love letter to Sketch and its patrons, this book is a feast for the senses for food lovers, design enthusiasts and everyone who has ever wanted an inside look into the delights of one of the world's most extraordinary restaurants. Set in the very heart of London, Sketch is an impressive collection of luxury restaurants and bars created by Mourad Mazouz and French MasterChef Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room, including the famous 'egg' pod toilets – an Instragrammer's dream. From a mad hatter's tea party in the Glade tea room, to the eccentric Parlour patisserie, the icing on top of this magical cake is Pierre Gagnaire's three-Michelin-starred Lecture Room and Library – one of only nine restaurants in the UK to hold such an accolade. Whether you want a tearoom, luxe brasserie, restaurant, bar or nightclub, Sketch offers a one-of-a-kind experience – and its unparalleled dining and art concept is beautifully captured in this compendium of all things Sketch, complete with a stunning slipcase. With phenomenal cuisine at its heart, world-renowned chef Pierre Gagnaire showcases 85 of the best recipes from Sketch's kaleidoscopic menus. These are interlaced with the fascinating history of the building, the restaurant and the talented people involved in this truly unique and entirely exceptional dining experience.
