'QUEL'S CORNER

When people think about foodservice design, they usually picture the finished space or maybe the design phase itself. But, in reality, the most important work happens long before we ever start designing. That phase is programming. It’s where we determine not just what a space will look like, but how it will actually work. After 25 years at elite|studio e, I’ve had the opportunity to guide countless clients through this process and it always starts the same way: by understandi