Cozy cabins and heated tables are among the winning ideas announced Thursday as part of a design contest in Chicago to develop solutions to extend the city’s outdoor dining season. The city-sponsored contest, which began in August, drew 643 submissions, including humorous offerings such as generating warmth by heating up urban rats. Judges from design firm IDEO and the city of Chicago narrowed the field to 26 finalists. The three winners, who will each receive $5,000, were selected for their feasibility and safety by a panel of restaurant owners, chefs, servers, and architects.

Here’s a look at the winning design ideas:

Block Party: from entrant Neil Reindel, an urban designer, and planner, is billed as a flexible outdoor dining solution that can fit into a variety of locations. It features cube-shaped modules that can fit in parking lanes. The modules can be added to each other to suit more diners. The cubes are outfitted with radiant heating units and they are open to allow for air circulation.

Cozy Cabins: the winning entry from Amy Young, features adjoining open-front “cabins” with radiant floor heating. The structures are designed to fit within the footprint of a standard parking space. The cabin’s design was inspired by ice fishing huts, Young said, with transparent windows to allow for social distancing while also offering a feeling of community. The concept was created by design firm ASD | SKY.

Heated Tables: submitted by graphic designer Ellie Henderson, is modeled off of the common Japanese Kotatsu table. The heated tables are typically used to keep warm indoors but can be modified for outdoor use. The traditional tables are made up of an electric heater attached to the underside of the table. A blanket is draped over the frame, with another flat surface placed on top to keep the blanket from catching fire. The heated tables would allow for full air circulation to prevent the spread of the coronavirus.  Source: Restaurant Business.

Fast-casual brand appoints Vince Szwajkowski to head marketing and Rick Gestring to oversee corporate, franchise operations . . . .

Blaze Pizza Names New CMO and Chief Restaurant Officer

Blaze Fast-Fire’d Pizza has expanded its executive ranks with the appointment of Vince Szwajkowski as a chief marketing officer and Rick Gestring as chief restaurant officer, the company announced. The Pasadena, Calif.-based fast-casual pizza brand earlier this year added Marie Zhang as chief supply chain officer and Ed Yancey as vice president of franchise development on its corporate team. Szwajkowski succeeds Shivram Vaideeswaran as CMO, and Gestring succeeds Jim Bitticks as chief restaurant officer, a spokesperson said. “I am absolutely thrilled to be adding world-class marketing and operations leaders to the Blaze executive team,” said Mandy Shaw, CEO of Blaze Pizza. in a statement. “Both Vince and Rick have extensive experience in building culturally relevant brands and evolving the guest journey. I’m confident that they will be pivotal in taking us into the next stages of growth.” As chief marketing officer, Szwajkowski, left, is responsible for the development, planning, and execution of all digital, marketing and brand strategy. Prior to Blaze, Szwajkowski worked with ArcLight Cinemas and Hilton. At Hilton, he helped create and lead the global hospitality brand Motto by Hilton, a new category of lifestyle hotels. “Blaze has built its reputation on disrupting the pizza space through its unique customer-centric concept and devoted following,” Szwajkowski said. As chief restaurant officer, Gestring, left, oversees restaurant operations and innovation, across both corporate and franchise units. Before Blaze Pizza, Gestring was at Dunkin’ Brands, leading aspects of operating systems and guest experience in more than 8,500 locations. He also worked with Arby’s. “Culture is so important to me; and at Blaze, culture, and purpose is at the core of everything we do,” Gestring said. “I’m inspired by the people behind the pizza, and the journey we are embarking on together with our guests and franchisees.” Blaze Pizza, backed by private-equity firm Brentwood Associates, ended fiscal 2019 with nearly 320 U.S. units, according to THEE Nation’s Restaurant News Top 200. The Top 200 survey reported Blaze Pizza with $367 million in U.S. systemwide sales for the year ended December 2019.  Source: NRN.