Traditional university classrooms with rows of desks and a podium are quickly becoming outdated. Generation Z is demanding innovation and the first place they want it is in the classroom. These incoming students understand that some of the most valuable learning takes place outside the classroom, so why can’t we redesign it and change this perspective?
As colleges and universities adapt online learning as a larger component of their on-campus curriculum, versus a traditionally secondary component to higher education, it’s beginning to impact campus design and structure. In the past, to be competitive as an institution in higher ed, you had to be constantly expanding your physical campus, your on-campus staff and courses offered, and extracurricular student experiences.
Transforming academic spaces to include a variety of amenities, cater to their learning style and breath technology into new types of spaces are only a few things students are expecting.
Some of our talented designers, Amanda Johnson, Megan Lamontagne and Julie Nelligan traveled to Chicago for NeoCon 2018. This annual event is the cornerstone for innovation in the design industry; and this year the trends presented focused on comfort, technology, collaboration & individualism, and mobility.
When most people think of New England, they think quaint colonial style towns or Federal-style architecture from the early days of America, but there’s so much more to this region than that. From the Bauhaus style architecture of Walter Gropius and Philip Johnson, to the Gilded Age mansions on the Newport coastline, there’s a wide variety to explore. Here are five architecture destinations across New England to explore this summer:
Enjoying a bite to eat in a common space is not a new concept. The Food Hall trend has lunch breakers, tourists and foodies in a craze, leaving mall food courts in the dust. In New York City alone, there are nineteen open food halls, with four having opened in the last year and five expected to open in 2018. With these food halls creating a major shift in the dining experience, we beg the question – what makes a food hall more successful than a food court?
One of the biggest obstacles with the architectural profession is the disconnection between academia and reality. I feel as if architectural students are not prepared to reach their full potential early on. One of the key skills that emerging professionals are lacking in this trade is mechanical drafting; not in an artistic view, but more in a practical matter.
Restaurant Architects are not just people who will create a set of drawings so you can get a building permit. We are part of your restaurant team helping you to define your concept, design the space, and see that the design intent is carried through all aspects of construction.
With the almost daily advances in communication and technology, most clients and patients have interacted digitally with your company several times before they physically enter your office space. They have been to your website, reviewed your social media posts and read your online reviews. Each of these interactions has set the foundation for their expectation of your brand.
Every good idea starts with a problem. Our client, American International College was faced with several challenges in their journey to reinvent their campus. As the architect and designer, we crafted unique solutions geared to increase enrollment and focus on their needs.
In 2016, enrollment in higher education was down 1.4% from the previous fall, marking the fifth straight year of decline. While some universities have had to cut back on spending, others have beefed up amenities. Students are offered more luxurious, resort-style accommodations in an attempt to increase attendance and tuition rolls.
When embarking on a dental office construction project having a thorough understanding of the design process and how it pertains to your specific project will set you and your team up for success.
There are many different factors that need to be considered when selecting a space/building/site/neighborhood for your restaurant. A good real estate broker who will help you find a good location, and negotiate the lease to ensure items like rent commencement, landlord provided build out, etc.; but there may a lot more that you'll need to consider.
When the topic of millennials is first mentioned it generally starts off saying that employee’s needs are changing. I believe that employees needs are not necessarily changing, but that employers are now listening. Millennials are shaped by their family, friends, and even strangers. The difference is that employers are now open to those needs, in order to increase productivity, make a more efficient workplace and reduce millennial turnover.
The battle between e-commerce and brick-and-mortar retail has reached apocalyptic proportions. At least that is what it feels like for the latter. This March, Hedgeye reported retail bankruptcies were at higher levels than what was observed during the 2008 financial crisis. High-profile chains like Gander Mountain, RadioShack, BCBG Max Azria, The Limited Stores and HHGregg have either filed for bankruptcy or Chapter 9 protection. Department stores like Macy’s and Sears continue to shutter locations across the U.S.
You are going to open a new restaurant? That’s awesome! There has never been a better time. Online shopping is only increasing and shopping centers need more restaurants to attract shoppers. You have your idea for the restaurant, now you need to establish your team of consultants that focus on the items that aren’t your specialty;
Let’s be realistic, no one looks forward to going to the dentist. For many patients, it can be a daunting experience, but through efficient design, it can be a place that people can feel comfortable. The space can be the main driver in retaining existing patients and attracting potential patients, which, in turn, will generate revenue for you and your practice.
Being an eighteen-year-old intern is uncommon, but being an intern at the age of eighteen with no prior experience is rare. Many people and companies would not take the risk of taking someone so young and inexperienced under their wing.