dining room ’ s laid-back feel .
One strategy employed at Escala Provisions Company was an open ceiling with suspended hexagons of varying sizes and heights . Designer Carl Ross notes that in addition to cost savings , the open ceiling allowed for faster construction of the HVAC
The new Nong Café at New World Shanghai offers a variety of open kitchen stations guests can visit .
system and ancillary services while also supporting the “ rustic sophistication ” of the restaurant ’ s theme .
Joshua Zinder , principal at Joshua Zinder Architecture + Design , Princeton , New Jersey , says his firm advocates integrated design for its projects , an approach that brings a contractor on board early in the design process rather than bidding that role out later . “ It creates a much less adversarial relationship ,” Zinder explains . “ You get buy-in from a contractor , so materials come in quicker and projects get done sooner , and in the end for less money .”
Another key is investing resources where they will have the greatest design impact . “ We want to create a sense of richness and creativity for the space , but we don ’ t want to spend our client ’ s money everywhere ,” says Griz Dwight , principal and owner of GrizForm Design Architects , Washington , D . C . “ With a few high-end elements strategically located , the rest of the space can be more minimal .”
Mark Signorio , executive director of interior design for Las Vegas Sands Corp ., agrees . “ Restaurants and bars will always deliver an elevated level of drama and diversion ,” he predicts , “ but you will see smart , cost-effective designs that are not necessarily a display of excessive design expressions .”
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www . hotelsmag . com January / February 2013 HOTELS 47