Drew Plunkett was Head of the Department of Interior Design at the Glasgow School of Art. He is the author of Drawing for Interior Design (2009), Construction and Detailing for Interior Design (2010) and co-author, with Olga Reid, of Detail in Contemporary Retail Design (2012).Olga Reid has practised interior design in London, the USA and Russia, specialising in exhibitions and public art projects. She also teaches interior architecture at London Metropolitan University.

BARS + CAFES 6T7 ESPAI CAFE, OLOT, MSB ESTUDI TALLER FEDERAL CAFE, BARCELONA, BARBARA APPOLLONI Corso, Paris, Robert Stadler CONFISERIE BACHMANN, BASEL , HHF DAS NEUE KUBITSCHECK, MUNICH, DESIGNLIGA CAFE FOAM, STOCKHOLM, NOTE DESIGN STUDIO MOCHA MOJO, CHENNAI, MANCINI ENTERPRISES SALON DES SALUTS, TOKYO, SINATO Z AM PARK, ZURICH, AEKAE VINEGAR CAFE, FUKUOKA, HIMEMATSU ARCHITECTURE AG CAFE, NAGOYA, KIDOSAKI ARCHITECTS STUDIO Zmianatematu, Lodz, XM3 MYU, BEIRUT, PAUL KALOUSTIAN ARCHITECT Blue Frog, Mumbai, Serie Architects ZEBAR, SHANGHAI, 3GATTI FACTORY 251, MANCHESTER, BEN KELLY DESIGN Design Bar 2010, Stockholm, Jonas Wagell Design Bar 2011, Stockholm, KATRIN GREILING LA MENAGERIE DE VERRE, PARIS, MATALI CRASSET KADE, AMERSFOORT, STUDIO MAKKINK & BEY Die Kunstbar, Cologne, Studio Arne Quinze MS CAFE, LODZ, WUNDERTEAM PLUK, HAARLEM, TJEP POLKA GELATO, LONDON, VONSUNG RECESS, NEW YORK, SCALAR ARCHITECTURE YELLOW SUBMARINE, MUNICH, TULP Grey Goose BAR, Brussels, Puresang RESTAURANTS BANGALORE EXPRESS WATERLOO, LONDON, OUTLINE BANGALORE EXPRESS CITY, LONDON, OUTLINE BEIJING NOODLE NO.9, LAS VEGAS, DESIGN SPIRITS CO. LTD PIZZA PEREZ, SYRACUSE, FRANCESCO MONCADA TOAST, NAVATO, STANLEY SAITOWITZ/NATOMA ARCHITECTS Cave, Sydney, Koichi Takada TREE, SYDNEY, KOICHI TAKADA THAI RESTAURANT, LJUBLJANA, ELASTIK ARCHITECTURE CONDUIT, SAN FRANCISCO, STANLEY SAITOWITZ/NATOMA ARCHITECTS NISEKO LOOKOUT CAFE, HOKKAIDO, DESIGN SPIRITS CO. LTD. THE NAUTILUS PROJECT, SINGAPORE, DESIGN SPIRITS FORWARD, BEIJING, SAKO Tang PALACE, HANGZHOU, ATELIER FCJZ +GREEN, TOKYO, SINATO MACHO!, STOCKHOLM, GUISE DOGMATIC, NEW YORK, EFGH EL PORTILLO, TERUEL, STONE DESIGNS KWINT, BRUSSELS, STUDIO ARNE QUINZE PRAQ, AMERSFOORT, TJEP Sous Les Cerisiers, PARIS, RALSTON & BAU WHAT HAPPENS WHEN, NEW YORK, THE METRICS

Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design that gets the formula right will do as much to prolong the life of the business as the products on offer.As this book demonstrates, the conventions and mechanics of eating and drinking influence how bars and restaurants are conceived in different regions of the world. Whatever the final result users are in sustained, intimate contact with the elements of the space they inhabit and detailing must be refined enough, and visually rich enough, to withstand prolonged scrutiny.This book includes a wide range of international projects and for each one there is a descriptive text, colour photographs, floor plans, sections and construction and decorative details. A bonus CD-ROM contains all the drawings as printed in the book, in both EPS and DWG (generic CAD) formats.