American Restaurant Design

Author: Masatoshi Saito
Publisher:
Publish Date: 2000-10-01
Features: During my many years of research and interviews in the American food service industry, I discovered that the 1970s and 80s were a period of significant diversification within the industry. New concepts, trends, and fashion continuously influenced the way people ate out and their dining habits. Especially in the 1980s, the industry was undergoing a major transformation. It can be said that during this time, people began to recognize the deliciousness of diverse American cuisine and gradually gained the admiration of food enthusiasts worldwide. It took over two hundred years to reach this point. The food service industry increasingly learned from the fast-food and family restaurant sectors. These industries developed through standardization, focusing on systematization, production efficiency, and unified store design styles. Furthermore, innovative entrepreneurs continuously introduced new theories, establishing various types of restaurants such as ethnic, trendy, convenient, health-focused, gourmet-style, and luxury. While introducing restaurants in New York, the book also highlights those in Los Angeles and San Francisco that are not chasing trends, as well as the restaurants in the new hotels of Las Vegas. At the end of the book, there are photos of the signature dishes of each restaurant for reference.