Masks On Doors Open: A Summary of the Series
We hope you are enjoying the Masks On Doors Open series, and that it is bringing you some useful information. If you’d like to revisit what you’ve read previously, or if you are just finding it for the first time, here’s a recap of all of the posts so far:
Over our 30+ years in business, Aria Group has seen dining trends come and go, but we have never seen changes brought about so quickly as with the Covid-19 pandemic. It has got us thinking about how we, as designers, can help lead the charge to reopen and revitalize the restaurant industry.
As states continue to reboot their economies, and with warmer weather on the horizon, we have been thinking about what would make patrons feel comfortable heading back into the restaurant scene. Viral transmission rates are lower outdoors, and many restaurants have extra outdoor space that could be converted to more profitable use.
Covid-19 is redefining ‘creativity’ as we strategize to meet standards of the new normal.
One question on the minds of all retailers and restaurateurs: How do we create an environment to allow for business to flow as usual, while making a safe space that customers feel comfortable in?
As the hospitality world grapples with the changes necessary to reopen in a post-epidemic environment, how can restaurant design create spaces that feel more inviting, exciting, and hygienic? In this final post in the Masks On Doors Open series, we will explore some ideas we can see happening in the future.
Quarantine Chocolate Chip Cookies – photo by Megan Walsh Calling all bakers! Whether you’re a seasoned baker, a new COVID baker, or even someone who hates baking – listen up. One of the very first images that comes to mind when thinking of the word “dessert” is a chocolate chip cookie. From the store-bought, to […]Read More
Quarantine Cookbook: Quinoa Burger – photo by Lauren Oldenburg. Recipe & photos by Half Baked Harvest Something that we have all tried to focus on throughout the pandemic is sprucing up our cooking skills and trying to be more experimental in the kitchen. It can be daunting to try new foods. Lots of people stick […]Read More
We’d like to wrap up our Sustainability Series by providing a quick overview of the things we discussed, as well as leaving you with our promise to continue to research and post about ways to develop more sustainable practices as consumers and designers. We mentioned this throughout the series, but it’s important to recognize that […]Read More
un–cooked photography by Kevin Hartmann/ Sterling Bay Welcome to another installment in our Sustainability series! This one is wordy, but we promise it’s worth it! In this week’s post, we wanted to touch on ways to reduce waste in our own lives, as well as a look into some businesses who have taken post-consumer waste […]Read More
Plant Chicago’s weekly farmer’s market participants In our post about Farm-to-Table restaurants, we asked you to put a pin in the term “circular economy”. At the heart of the businesses we honed in on rests the desire to further invest and participate in this concept. For this installment, we will focus on the start and […]Read More