Designing the Future of Dining: Crafting Age-Friendly Restaurants with Renowned Designer Robert Ancill
Robert Ancill has always had a passion for creativity and design which led him to the restaurant industry where he created and designed restaurant and food retail concepts.
In 2006, Robert founded TNI Design, a high-energy innovative international design agency that provides modern and contemporary design solutions. Based in Los Angeles, TNI Design and its mother Group, The Next Idea has worked or consulted with clients in over 24 countries.
Robert sits on several companies and NGO Board of Directors and is regularly quoted in the media on global restaurant and food trends.
The future of automation technologies will play a significant role in restaurant automation strategy. However, the Jury is out on the emergence of robots in restaurants. Some individuals view them as a threat to jobs and the ever so important human element of hospitality, while others see them as a cost-saving revolution that will alleviate the ever-acute staffing crises. Whatever the public opinion, reality dictates that robots are, more and more, taking over certain restaurant tasks and systems, and directly impacting the restaurant experience..
Several factors, including rising labor costs, a labor shortage, expensive rents, and employee turnover, have led restaurateurs to look at automating repetitive tasks, actively reduce labor deployment requirements, and ultimately increase profitability. Robots are, therefore, the most obvious and vociferous next step!
Robots are now found in various types of restaurants; from Royal Caribbean cruise ships, that use robotic bartenders, to Costco pizza-making robots, which have helped keep prices low. Other fast-food chains, such as Chipotle and Picnic, have updated their operations with robotic technology to create tortilla chips or make up to 100 pizzas per hour.
Presently, robots are more likely to support restaurant staff by carrying out tasks such as chopping ingredients or cleaning. Automation is also being used to improve customers’ experiences when making reservations, placing orders or paying for their meals. Order kiosks in place of cash registers is becoming more and more prevalent. However, as the future becomes the present, we will begin to see the introduction of human like robotic servers, bartenders, hosts and even valet attendants, consequently robots are only in their infancy and will evolve quickly over the foreseeable future.
Robots are coming to a restaurant near you! How the hell do we design for that?! Turns out there are quite a few things you may not know about restaurant and hospitality design. Today’s guest, Robert Ancill, shares his insight on interior design and formats for restaurants and hotels, ranging from the psychology of design to robots replacing staff.
Robert Ancill has spent over 25 years in the restaurant industry, designing and overseeing the launch and operations of over 40 new restaurant brands and 500+ restaurant or café openings or remodels. His projects have taken him to 24 countries, where he has worked with clients in a wide range of businesses – from restaurants and hotels to offices and luxury homes. Robert is particularly experienced in franchising and development in international markets. Read More
LOS ANGELES, Calif., — Creative restaurant design studio, TNI Design, has been enlisted to redesign Sizzler locations around the country.
TNI, an acronym for The Next Idea, has completed their pilot design for Sizzler’s Corona, California location. It serves as the new remodel other locations will undergo over the next few years.
“In partnership with Sizzler we created Sizzler’s new interior design and now we are applying the design to around 60 locations over two years,” Robert Ancill, CEO and creative officer at TNI Design said. Several are currently “in design” phases now.
Cost volatility and plant-based alternatives reshape restaurant
The protein category has been, well, put through the meat grinder for the last three years.
From fire sales of steak and seafood inventory at the start of the pandemic to soaring demand for chicken wings that fueled shortages and a surge in costs to the ups and downs of beef prices, operators have struggled to manage their protein-based menu items. On top of these challenges, the pandemic also coincided with the rapid expansion of plant-based alternatives, a trend that may or may not have staying power.
The tumultuous protein commodities environment hasn’t prevented operators from continuing to innovate with protein dishes, however.
Operators also remain committed to plant-based alternatives as that category continues to evolve. “I actually got more innovative through the pandemic because you had to,” said Chad Rosenthal, chef/owner of The Lucky Well barbecue restaurants in the Philadelphia area and the founder of a pandemic-born concept called Motel Fried Chicken, which he is transitioning to a 100% plant based concept.
Amid supply shortages and rising prices, Rosenthal said he had to take beef brisket off of his Lucky Well barbecue menu for a total of about a year.
He continued to innovate with pop-ups featuring lower-cost proteins that had dependable supply, which was how the original Motel Fried Chicken concept was born. Read More
This is the year that sustainability and social consciousness in new restaurant design and construction will engage the industry. With an increased awareness of their impact on the environment, customers are actively looking for restaurants that demonstrate sustainable solutions to global issues more than ever before.
Restaurants and cafes will begin to advertise at scale how they are actively reducing their environmental footprint through their use of sustainable building materials and deployment of alternative power. The restaurant industry has never been more vibrant and forward-thinking as it will be in 2023.
We have identified some key trends that are really pushing the boundaries of sustainable creativity when it comes to new and upgraded designs. The following are the top ten sustainable trends we have identified in 2023. Read More
2023 is the year that sustainability and social consciousness in new restaurant design and construction will engage the industry. With an increased awareness of their impact on the environment, customers are actively looking for restaurants that demonstrate sustainable solutions to global issues more than ever before. Restaurants and cafes will begin to advertise at scale how they are actively reducing their environmental footprint through their use of sustainable building materials and deployment of alternative power. The restaurant industry has never been more vibrant and forward-thinking as it will be in 2023. We have identified some key trends that are really pushing the boundaries of sustainable creativity when it comes to new and upgraded designs. The following are the top ten sustainable trends we have identified in 2023.
1.LEDs or Compact Fluorescent Lightbulbs
While LEDs are not new, they facing increasing demand. Lighting styles are integral when it comes to pushing the limits of what a restaurant experience can be, ranging from theatre lighting to moody dark spaces perfect for intimate dinners. Consumers are becoming more aware of accessibility, color schematics, environmentally friendly materials and unique welcoming designs where all restaurants become worth entertaining guests!
LED and CFL bulbs use less energy than traditional lightbulbs, thus represent an obvious choice for reducing energy waste. When it comes to efficiency, CFLs use about one fourth the amount of energy of a regular bulb but last 10 times longer. In comparison, LEDs require about the same amount of energy as CFL’s yet shine brighter over the course of up to 25 times longer.
Finding bulbs in different colors and shapes to coordinate with restaurant decor is not a challenge; LED and CFL models come in many sizes and styles and are available at many specialist vendors as well as mainstream wholesalers/retailers such as Ferguson Home Depot.
Updating your home to make it more relaxing while ensuring it’s still a good place for remote work seems challenging initially. That’s especially true if you tend to have analways-on mentality when your workplace is only a few steps away.
However, it’s possible to make your home both a haven and a productive workplace with the right approach. Here are some updates that support relaxation and remote work, courtesy of Robert Ancill at TNI Design.
Create an Inspiring Home Office
Having a distinct work area in your home helps you limit distractions and keep your work organized while maintaining a better work-life balance. Since that’s the case, redecorating a space and turning it into an inspiring home office is a wise move – and it might even be tax deductible!
One easy way to begin is with paint. Specific colors haveproductivity-boosting benefits, so choose one that creates the right feel in the space. Whether you paint the whole room or focus on a single accent wall is up to you. As long as the hue is visible, it can help.
When it comes to office furniture, makeergonomics a priority so that you remain comfortable and reduce your odds of certain injuries. Invest in desktop and drawer organizers, too, making it easier to keep everything in its proper place. Get alow-maintenance plant to add some life and freshness, and add a family photo to help you makeethical decisions.
Los Angeles, July 2022: Food as medicine finally has a home!
Amino Farmacy, located at The Beehive, South Los Angeles, is a new, take-out, restaurant concept seeking to disrupt the food delivery and meal plan sector by providing pre-made and made to order, nutritionally balanced, farm fresh food.
Amino Farmacy has been created to provide the ultimate natural food experience and is focused on food that provides medicinal qualities utilizing nature’s farm raised plants and proteins. All meals are produced with a deep focus on health, nutrition, and wellness while using ingredient combinations designed to be preventative and / or healing, not to mention, enjoyable to eat.
Meals are freshly made and are available pre-packed or ready-to-eat on demand.
Most important are the ingredients and cooking methods deployed to produce Amino Farmacy’s meals. Amino Farmacy is a From Scratch kitchen concept; Produce is purchased fresh from local farms who have production integrity systems and adopt sustainable farming practices. All ingredients are GMO and antibiotic-free and come from certified sources. Amino Farmacy cooks with filtered water to ensure all meal regimens and remedies are prepared as purely as possible for the human body.