PlanForce president Ryan Schroeder, AIA is featured in the September issue of restaurant design + development magazine. The article, titled Small Footprint, Big Impact, explores how the decreasing size of spaces is impacting restaurant design. Schroeder, one of four architects featured, explains how PlanForce creates both efficient kitchen spaces and a variety of dining experiences in even the smallest of restaurants.
“Operators often feel like they don’t have much to work with in these spaces, so they just do as large a dining room as possible,” Schroeder says. “But we always try to provide guests with different seating options and slightly different vibes throughout the space. Even if it’s done on a very small scale, it’s very beneficial to the design to offer variety within the space.” The article also features a number of renderings from our new Erbert & Gerbert’s prototype restaurant design.
PlanForce Group’s Minneapolis restaurant architecture clients include Taco Bell, Erbert & Gerbert’s, Rack Shack BBQ, Lu’s Sandwiches, Peoples Organic, Shake Shack, Leeann Chin and more.
