Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design th…
Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design th…
Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design th…
Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. Hisrevolutions in food service automation, franchising, shared national training and advertising have earned him aplace beside the men who founded not merely businesses but entire …
This is the end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's tradition…
Restaurationskæder, sandwich-, is-, morgenmads-, pizza-, tacosteder m.m. langs de amerikanske veje i historisk perspektiv.
This book is an authoritative but uniquely accessible and highly illustrated guide to good acoustic design practice for architects, interior designers and acoustic professionals. It provides a user-friendly introduction to architectural acoustics and acoustics technology where t…
