Centered on an arched pergola, the gas grill is convenient to bar seating, the refrigerator and the trash receptacle. The pergola ties into other wood structures on site and the circular bar reflects a large circular bluestone insert on the patio.

Photography by William Quarles Designed by Red Element cabinets built by Robert Paige Cabinetry
Mudroom - mid-sized coastal mudroom idea in Charleston

Built by Highland Custom Homes
Single front door - mid-sized transitional medium tone wood floor and beige floor single front door idea in Salt Lake City with beige walls and a blue front door

Kitchen/dining room combo - mid-sized contemporary dark wood floor kitchen/dining room combo idea in Los Angeles with white walls, a standard fireplace and a tile fireplace

Example of a small trendy beige tile and marble tile marble floor and white floor powder room design in Phoenix with gray walls, a vessel sink, wood countertops, open cabinets, a one-piece toilet and brown countertops

Kitchen, Butlers Pantry and Bathroom Update with Quartz Collection
Inspiration for a large transitional u-shaped medium tone wood floor and brown floor kitchen remodel in Minneapolis with an undermount sink, recessed-panel cabinets, white cabinets, quartz countertops, brown backsplash, glass tile backsplash, stainless steel appliances, an island and white countertops

In collaboration with Darcy Tsung Design, we took a small, cramped kitchen and created an open layout for entertaining. The owner is an accomplished chef who wanted a purpose-built kitchen to house all of her specialty items, including pullouts for a Kitchen Aid mixer, a coffee station, and cabinet inserts for knives, spices, and cutting boards. Our traditional, yet still up to date, design was influenced by the owner's antique heirloom dining table and chairs. We seamlessly incorporated that much beloved set of furniture, and gave a prominent place for the owner's colorful artwork.

Tracy Yohe
Example of a large transitional u-shaped dark wood floor open concept kitchen design in Columbus with a farmhouse sink, beaded inset cabinets, white cabinets, marble countertops, gray backsplash, stainless steel appliances and an island

Open concept kitchen - mid-sized traditional u-shaped medium tone wood floor and brown floor open concept kitchen idea in DC Metro with an undermount sink, recessed-panel cabinets, brown cabinets, quartz countertops, white backsplash, ceramic backsplash, stainless steel appliances, a peninsula and beige countertops

Martha O'Hara Interiors, Interior Design | L. Cramer Builders + Remodelers, Builder | Troy Thies, Photography | Shannon Gale, Photo Styling Please Note: All “related,” “similar,” and “sponsored” products tagged or listed by Houzz are not actual products pictured. They have not been approved by Martha O’Hara Interiors nor any of the professionals credited. For information about our work, please contact design@oharainteriors.com.

This is an example of a transitional mixed material railing porch column design in Charleston with a roof extension.

A lovely brick house with a new Bronze Metal Roof from A.B. Martin Roofing Supply. See more at http://abmartin.net. The panel is called the ABM Panel. It is a screw-down panel that costs about the same as shingles, but comes with a 40-year warranty. It can also be installed directly over shingles, saving disposal costs. The homeowners love the fact that the ABM Panel is so energy-efficient and long lasting. And they loved the color (bronze).

The small eat - in kitchen was designed with functionality in mind. The clients needed as much counter space as possible for cooking and prepping, as well as a dedicated spot for their many cookbooks. Soda Glass panels were used for the backsplash. The clients are able to write down recipes, weekly meal schedules and notes on the glass backsplash - making for a truly functional and personal kitchen. The extendable dining table was purchased to cater to their growing family. Treve Johnson Photography

Photographed by Kyle Caldwell
Eat-in kitchen - large modern l-shaped light wood floor and brown floor eat-in kitchen idea in Salt Lake City with white cabinets, solid surface countertops, multicolored backsplash, mosaic tile backsplash, stainless steel appliances, an island, white countertops, an undermount sink and flat-panel cabinets

Roof replacement in South Orange, NJ. Details ➡️ CertainTeed Landmark Shingles in Granite Gray. All of our roofing systems are backed by a SureStart™ PLUS enhanced warranty, which covers all materials, labor, tear-off, and disposal costs for up to 50 years for further assurance of your investment. #RJWExteriors #RoofingContractors #CertainTeedRoofing — in South Orange, New Jersey.

Renovated this 1970's split-level home in San Diego using pre-owned cabinets and second-hand finds to stay within the client's modest budget. A combination of cherry cabinets, macaubus quartzite, and porcelain floors provide a warm and organic aesthetic.

Running a small restaurant is a high-wire act - delicious plates on one end, razor-thin margins on the other. With food costs averaging 28-35 percent of revenue and labor at 30 percent, every dollar counts. The good news? Targeted tweaks can shave 10-20 percent off your bottom line without sacrificing quality. From smarter sourcing to streamlined waste handling, these strategies empower independents to thrive. One underrated gem: Efficient waste management via roll-off dumpster rentals, which can slash disposal fees by up to 40 percent. Let's break it down. Optimize Inventory: Waste Less, Save More Overstocked pantries are profit killers - U.S. restaurants toss $25 billion in food yearly. Audit weekly. Track sales data to forecast demand, using apps like Toast or MarketMan for real-time insights. Trim your menu to 12-15 core items, focusing on seasonal, high-margin stars like farm-fresh salads over imported proteins. Portion control is key - pre-weighed scoops cut overuse by 15 percent. Repurpose scraps creatively. Veggie peels into stocks, bread ends for croutons. Donate extras to food banks via apps like Too Good To Go, earning tax deductions up to $5,000 annually. These habits reclaim 5-10 percent of food budgets, freeing cash for upgrades. Additionally, consider using citrus rinds for infused oils or desserts, and coffee grounds for compost to support local gardens. Engaging staff in sustainability efforts also builds morale and can be highlighted in marketing materials to attract eco-conscious diners. Trim Energy and Utilities: Go Green for Greenbacks Utilities gobble 4-10 percent of expenses. Swap to LED bulbs and energy-star appliances - upfront costs pay back in 6-12 months via 20-30 percent bill drops. Install low-flow faucets and programmable thermostats; during off-hours, dial down to 55°F to save $200/month on HVAC. Use induction cooktops for precise heat, reducing gas by 15 percent. Train staff on "last out" protocols - unplugging idle equipment. Solar panels? For rooftops under 1,000 sq ft, incentives cover 30 percent installation, yielding ROI in 5 years.  Master Waste Management: Dumpsters as Cost Commanders Trash isn't just garbage - it's a budget black hole, with disposal eating 2-5 percent of revenues. Small spots generate 1-2 tons monthly from food scraps, packaging, and grease. Ditch overflowing bins and irregular hauls for roll-off dumpster rentals. A 10-15 yard unit centralizes waste, handling bulk like fryer oil drums or produce crates without daily pickups. Efficiency Over Headcount Labor's your biggest line item - cross-train staff for multi-roles, like servers prepping during lulls, trimming overtime 10-15 percent. Shift scheduling software optimizes based on reservations, avoiding idle payroll. Negotiate bulk buys with local suppliers for 5-10 percent discounts; loyalty programs from Sysco yield free deliveries. Go digital - QR menus cut printing costs, speed table turnover, and allow menu updates in real time without waste. Loyalty apps boost repeat visits without increasing your advertising budget, making it easier to track customer preferences and send targeted promotions. Consider bundling purchases with other area restaurants to unlock deeper discounts and leverage supplier relationships for exclusive seasonal specials. These strategies can reduce overhead, improve customer retention, and keep operations flexible as trends shift.

This is an example of a transitional courtyard landscaping in Oklahoma City.