How to make cost effective improvements to your existing retail venues by applying new materials to create a fresh and innovative look in your serving areas 1 Presented by Nancy Inman Principal, I-Group Interior Design

 It is in your hospital cafeteria that these two worlds meet – and we will give you real suggestions for how to successfully marry these two environments by using inspired finish materials, color, textures and lighting. 2  A hospital should offer both physical and emotional healing through a warm and comforting aesthetic.  The vibe of a restaurant is intentionally created to enhance the overall experience of dining and socializing within the space.

 Know your audience – all foodservice retail areas should not be the same  Choose colors and materials that enhance the mood you want to project in your facility  Understand that every person will have a somewhat personal reaction to the space

 All materials must be appropriate and able to withstand the demands of this busy environment ◦ Safety for your staff and guests is of primary concern ◦ Extreme durability runs a close second ◦ Ease of maintenance is next on the list

Entry Tray pickup Condiments Entrée venues Cashier Grab & go Specialty venues Dining

 Make sure your entry is highly visible ◦ Signage ◦ Accent wall color ◦ Change in ceiling treatment ◦ Change in flooring  The mood here sets the tone for your retail space

 Tray pick up should be noticeable and located near entry ◦ Include both trays and cutlery ◦ Materials should be highly durable ◦ Solid surface tops ◦ High pressure laminate face

 Distinct difference between type of food served  Lighting to enhance and highlight the various foods  Highly durable materials  Quartz solid surface tops  Variety of appropriate face materials

 Choose materials to set a mood  Lighting to enhance and highlight the various offerings  Highly durable materials  Quartz or other solid surface tops  Variety of appropriate face materials

 Located in minimum traffic areas  Offer a plentiful variety of options  consistency with other branding in your facility

 Design to provide space for impulse purchases  Two-sided cashier stations are more efficient  Change in ceiling and/or flooring materials to aid in way finding

 Centrally located between cashier and dining  Provide space for both condiments and cutlery  Duplications of popular items, if space allows  Durable materials

 Provide a variety of seating options  Separate large dining rooms into smaller areas  Consider acoustic needs  Capture available outdoor space for a relaxed dining experience

 Solid Surface Counters ◦ Quartz Solid Surface for any area where you have hot / cold transfer  HanStone  Cambria  Caesar Stone ◦ Other solid surfaces ok for areas such as beverage and condiment counters  Formica Solid Surface  Avonite  Corian

 Counter face options ◦ Laminate  Formica  Wilsonart  Nevamar ◦ Metals  Stainless steel  Deco Metal ◦ Other  Sibu  3-Form  Ceramic tile

 FLOORING ◦ CARPET TILES  Shaw Contract  Mannington Commercial  Patcraft ◦ VINYL / linoleum  Centiva  Mannington Commercial  Forbo ◦ CERAMIC OR PORCELAIN TILE  Dal-Tile  American Olean ◦ QUARRY TILE

 Wall coverings ◦ Vinyl Wall covering  Eykon  Lanark  Stacy Garcia  Source One  Versa  National  Color & Design  Vycon  Koroseal  Koroguard  Sanfoot  Sondra Alexander ◦ CERAMIC OR PORCELAIN TILE  Dal-Tile  Marazzi  American Olean Material Specifics

 Ceilings ◦ Armstrong ◦ USG ◦ 3-Form Material Specifics

Pulling it all together

 Please feel free to contact Nancy at: ◦ ◦ ◦ Thank you, Alluserv, for inviting me to participate as a presenter in your series of webinars!

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