RODE Co-Founder and Principal will be featured on Boston Neighborhood Network (BNN) tonight, discussing how restaurants can strategize and execute plans for re-opening and thriving in today's post-Covid environment. He is joined by Gerry Curtain, owner of Coppersmith restaurant in the Boston, an establishment that RODE Architects designed and recently helped plan a successful re-opening for.
Hooray - the world is slowly starting to re-open!!! Restaurants are pivoting from their months staying afloat on delivery and take-out. Retail is transitioning to appointment-only or reduced guest shopping experiences. And healthcare is rescheduling elective procedures and non-essential appointments, Offices, on the other hand, remain fairly empty. Back in mid-March, much of the US was herded indoors and cries of “Stay at home” and “Safe at home” were heard from every mountai
It's no secret that 3D printing is revolutionizing how things are being made. The technology is used in the design, prototyping, and creating of complex parts during automobile manufacturing. In the medical field, 3D printing is used for surgical tools, prosthetics and even the bio-printing of tissues and organoids. BIM technologies integration has now opened the door to 3D printing in the architecture and construction industries. Both fields are fully embracing its potential
We are proud to announce the promotion of Ruthie Kuhlman to Associate at RODE Architects. Ruthie has been with RODE since 2017 and brings a passion for thoughtful contextual design via her experience in museum, hospitality and multi-family residential projects. Her dedication to the firm and design expertise has propelled the firm's capabilities and successfully impacted a multitude of completed and ongoing projects, such as 1515 Commonwealth, 282 Bremen, The Mezz, and The Me
Almost four months ago, the way in which we lived, worked, and in particular, socialized dramatically and suddenly changed. The Covid-19 pandemic has ushered in a new era of social distancing and safety precautions. Amongst the hardest-hit industries were restaurants and dining culture. Before the pandemic, we were entering into a golden age of food, restaurants and dining. Chef-owned and -operated restaurants proliferated while fast food culture dissipated. People were going