design

Back in 1995, near the ski slopes of Mount Shasta, Bruce Dean and Bob Manley scraped up $30,000 to open a restaurant. Adding in some credit from landlord and vendors, they remodeled a defunct eatery into the Black Bear Diner, a family restaurant with an outdoorsy atmosphere. Recalls Dean, “It was the only thing we could afford.”

Pollo Tropical's new prototype reinforces its Caribbean menu.

Anthony Schmidt, beverage director for San Diego-based CH Projects, needs clear ice in a variety of shapes and sizes for drinks at two of the cocktail bars in his portfolio.