What’s Worth the Splurge?

MG2 Project Manager Joy Dayaw was recently quoted in Amanda Baltazar’s article “What’s Worth the Splurge?” in Restaurant Development + Design.

“Utilizing a second-generation restaurant space is a solid way to keep costs in check. That’s because clever teams reuse as much as they can. This includes the façade and the kitchen equipment, particularly the hood, which can be a huge cost-saver even if you put brand new equipment underneath it, says Joy Dayaw, design project manager, MG2 Design, Seattle.”