Data + Design Project

Would You Eat a Sandwich in a London Urinal?

Friday 07.26.2013 , Posted by

Attendant sandwich bar 4

As the Brits would say, we’re not “taking the piss” when we say this London sandwich bar/cafe is situated in a Victorian urinal. Called Attendant, the narrow subterranean place is located just south of Regents Park and somewhat hidden below an ornate wrought iron entrance gate. The urinal, which was abandoned for over 50 years, was remodeled by partners Peter Tomlinson and Ben Russell for a respectable $150,000. Besides knocking out one wall, the duo report that the main project was a very thorough cleaning. [Read more...]

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Welcome to the Robot Restaurant in China

Monday 02.11.2013 , Posted by

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In another new chapter of artificial intelligences comes the restaurant that is served by robots. In the town of Harbin, China, there are robots that welcome, cook, serve and sing for the guests while they dine on the cuisine. Meals such as noodles, french fries, dumplings and rice dishes are served at the establishment. [Read more...]

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Pop-Up Restaurants: They’re Here to Stay

Wednesday 08.08.2012 , Posted by

People are aware that the restaurant industry is massive — to the tune of $372 billion a year — but, what they may not be aware of is that a quarter of these restaurants fail within the first year, and 60% fail by their third year. This rate of failure has driven some cutting edge chefs and restaurant financiers to seek out new investment opportunities.  The pop-up restaurant trend was inspired by supper clubs, and first started in London in the mid-2000s as “happenings”. A cheaper investment upfront coupled with the opportunity for constant reinvention and chance-taking make pop-up restaurants ideal for restaurant financiers and chefs looking for a new investment. [Read more...]

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The Growth of American Food Portions

Wednesday 01.25.2012 , Posted by

It’s no secret that waistlines and food portions have been ballooning across America, the land of the free and home of the artery clogging super-sized value menu. The last few decades have seen a massive shift in the thinking of American consumers, restaurants, fast-food chains and food manufacturers. The emphasis has changed into giving the consumer more food for less money; hasn’t anyone noticed that a small soda has turned into a medium, a medium into a large, and so on? This focus on more for less doesn’t just stop at out-of-home options either: packaged food companies are making portions larger, plates are getting bigger, and we’re so surrounded by this growth that we don’t know how much we really need to eat. [Read more...]

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