1. 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

2.  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.

3.  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

4.  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

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

6.  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

7.  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

8.  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

9.  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

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

11.  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

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

13.  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

14.  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

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

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

17.  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

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

19. Pulling it all together

31.  Please feel free to contact Nancy at: ◦ nancy.inman@inman-inc.com ◦ 615-321-5591 ◦ www.igroupinteriordesign.com Thank you, Alluserv, for inviting me to participate as a presenter in your series of webinars!

32. Forward any questions/solutions to: mdiamond@alluserv.com  FOLLOW ALLUSERV ON TWITTER AND SEND US YOUR FEEDBACK ON THESE WEBINARS.  http://twitter.com/Alluserv  www.alluserv.com 888.892.2213 www.alluserv.com888.892.2213