This week on The Food Seen Michael spoke to Julia Ickes of Design and Construction Resources LLC, a consulting firm that specializes in the design and construction of high-end eating spaces in New York City. Julia described her now seminal work on Momofuku Ssam and Noodle Bars, and elaborated on how efficiency was underlying element behind the design of both spaces. She also discusses how she designed a cashier system from the ground up for Blue Bottle, while specifically avoiding the traditional POS model. This episode was sponsored by Fairway: like no other market.