Part Two of our convo with Rebecca Kilbreath of the Zoomba Group on how restaurants show up in the design space. From interior design to lighting and noise levels, Rebecca drops all sorts of knowledge. Zoomba Group:https://zoombagroup.com/Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WThings we mentioned during the podcast. Chicken N Pickle  https://chickennpickle.com/Flexible Lighting / Zoned lighting StorytellingJaguar Bolera  https://www.jaguarbolera.com/Whiskey Cake  https://www.whiskeycake.com/Prosecco Ristorante - https://proseccochicago.com/Next – Alinea Restaurant Group  https://www.nextrestaurant.com/Biophilic Design - https://en.wikipedia.org/wiki/Biophilic_design#:~:text=Biophilic%20design%20is%20a%20concept,and%20space%20and%20place%20conditions.Send us a textForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

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