Dunne Kozlowski Featured in Food & Beverage Magazine Cover Story
National Industry Publication Highlights the Firm’s Design-Led Hospitality Approach
Dunne Kozlowski is the cover story in the February 2026 issue of Food & Beverage Magazine, a national publication focused on leaders shaping the restaurant and hospitality industry.
The article, “Crafting Emotion Through Experience: The Dunne Kozlowski Method,” explores how the firm approaches restaurant design as more than aesthetics, aligning brand, operations, and guest experience to create spaces that perform as well as they feel.
The feature highlights the firm’s evolution from a traditional architectural practice into an integrated hospitality design partner, delivering architecture, interiors, branding, and project delivery under a single coordinated strategy.
Designing Restaurants From Concept to Completion
Within the article, founders Corey Dunne and Paul Kozlowski discuss the importance of designing from the inside out, beginning with operational flow and the customer journey before developing visual expression.
The piece showcases projects including Adalina Prime in Chicago and hospitality concepts across multiple markets, illustrating how thoughtful layout, layered lighting, and spatial sequencing create memorable guest experiences while supporting efficient service.
Read The FulL Feature
For a deeper look at the thinking behind the Dunne Kozlowski’s approach, read our companion articles:
Restaurant Entry Design: The First 30 Seconds Matter Most
How Layered Design Elements Shape The Restaurant Experience
How To Optimize Restaurant Layout For Superior Operational Efficiency
A Variety Of Experience: The Power Of Diverse Restaurant Seating Options
