Custom Hardwood Bars
If the bar is where you make most of your sales
what kind of statement is is making?
We can craft anything from the lightest long grain
to the darkest & most burled woods
We specialize in mixing metal and wood
to provide the most unique guest experience
Every Table is a Statement
Every seat a destination
Every customer an opportunity
The warmth and welcoming organic feel of wood will set your space apart
from the plastics and pre-fabricated feel of strip mall forgetability
Stand out–Build out with wood
How will it look through a cellphone lens?
Social media is all about buzz
Create the spaces
Frame the experiences
Contact our Designers today to get expert consultation on anything from
harvest to installation to make your restaurant buildout a success.
Expert Finish Carpentry
By 2020 restaurant architecture and design will embody both high-tech advancements and low-tech hospitality, appealing to consumers hungry for modern flourishes like cashless payments as well as the old-fashioned human touch.
The lines between industry segments will blur further, with quick-service chains adopting the upscale decor of casual-dining competitors — localized through art and graphics — and full-service and fast-casual brands adopting tools to speed up service.
At the same time, operators’ efforts to reduce the costs of build-outs, cut waste and bolster their green credentials will have some repurposing old buildings and many investing in energy-efficient equipment and materials.Mark Brandau
Some of the best restaurant design is intended to go unnoticed. Sure, there will be eye-catching components — a cool mural, a quirky bathroom — but those aren’t as important as the layout, the lighting, the carefully cultivated mood. A well-designed restaurant won’t distract from the food, and especially not from the conversation. Instead, it will subtly contribute to one of those memorable evenings when everything clicks: the meal, the service and the warm vibes.
Architects and designers from six Washington firms that help make such evenings possible spoke with The Washington Post about what inspires them — which in turn might someday inspire home dwellers. Restaurant interiors often contribute to architectural and design trends. Designing for a restaurant, says Michael Francis of Queue Design Agency, is “this great little microcosm of an experience that allows you to experiment on a micro scale.”
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Design forecast: “The idea behind a design movement I call ‘Mixxed’ has its roots deep in the history of America as a bubbling melting pot of unique and very different cultures,” explains Michael Suomi, a principal and VP of design at the firm. “Its translation to design involves the combination of unrelated and unlikely elements, global eclecticism, sensory overload, abundant graphics or artwork and sometimes an eye to the future or distant past. It’s Japanese manga meets Fidel Castro at a Stockholm Street food truck.” Also, the continued notion of an “authentic” dining experience: “Design hallmarks include historic accuracy, hand-craft, raw finished natural materials and endless detailing and accessorizing. Keith McNally has always seen the value of this approach in his perennially-popular Balthazaar and his newly opened Cherche Midi are a testament to this approaches bottom line strengths,”Food Republic