From GQ's July 2015 Issue, this article looks at a ticketing system called 'Tock' where users pre-pay for tickets to dine out at the hottest new restaurants. An interesting quote form the article states that 'for a long time now food culture has been culture' - in other words, dining out isn't just a facet of the evening's events, it is the event itself. This is something we've understood for a while, maybe just because we love dining out so much. The article also talks about other platforms within the restaurant reservations space including one that users 'bid' on hard-to-get seats by promising to pay a certain percentage over the menu price. Much of the impetus for the depth of this market is 'no-show' diners who make reservations and then simply don't show up (or call to cancel).
Following our blog post about national trends in restaurant growth last week, a story in today's Arizona Republic talks about the growth of Arizona's restaurant industry. Sales from 2013 to 2014 increased $500 Million, and are expected to do the same in 2015. Overall, valley restaurant growth is up 55% since 2005, and a 23.8% growth in restaurant jobs is expected by 2025 - the highest growth in the nation. Check out some of the restaurants mentioned in the article that are also Brick & West projects like SkySong Restaurants Building, Joyride Taco House, Old School and Taco Guild, and Annex.
Working today with our general contractors and likely the best concrete team in the industry. The specialty concrete we are using at the SkySong Restaurants building is starting to come to life (at least in form of the custom color samples). The building's west elevation, a collaboration with Twin Engine, is an artistic interpretation of farm land patterns as seen from the air in celebration of the history of agriculture on this site that we were able to trace back to 600AD. This is one of hundreds of important details that it takes teams of talented, passionate, and committed individuals to ultimately execute.
A very important part of what we do when designing adaptive reuse project is research. It isn't always evident what aspects of a given building are original and what was added over its lifetime. We strive to understand what drove the decisions to modify these buildings over time, and how these modifications impact our perception of the building today. Sometimes this process is a physical exploration of the building, a peeling back of these layers of history in an excavation of the past. Other times our research extends to historical plans or photographs of the building. Yesterday we visited with the head archivist at Arizona State University's archives department in an attempt to gain some insights into one of our new projects; a beautiful mid century building in downtown Scottsdale.
According to Mintel's report 'American Lifestyles 2015', per capita restaurant visits may increase by as much as 27% over the next five years. Taking advantage of this trend, according to NPD restaurant analyst Bonnie Riggs, will depend on restauranteurs understanding and meeting consumer expectations.
See the full article on 'Eat Beat' here
An article from 'Eat Beat' on what drives top chefs when making decisions on which restaurant deals to take and which to pass on. Not surprisingly a common thread throughout the interview is embeddedness in the local culture. Developing restaurants (and all of our projects) to become a part of the community they're in is something we believe very strongly in.
We are in the process of finishing up our project at The Crown on seventh Street in central Phoenix.
Here are some photos! Come August the first tenants should be opening to the public!!
Michael Rumpeltin, Founder of Brick & West, is a designer of places and experiences. Co-authored by Partner and Co-Founder Eric Duncan, the Brick & West blog is intended to give updates on our projects, and expert insights and perspectives into the markets we serve.