Trendy light wood floor dining room photo in Denver with white walls, a standard fireplace and a stone fireplace

Inspiration for a rustic brown one-story wood gable roof remodel in Seattle

Home to a young family of four, this new house blends in the tightly woven fabric of this traditional residential neighborhood. Yet CYAN Horticulture was mandated to pack in this limited space an ambitious program of children-minded activities, in a ‘warm contemporary’ way. The front yard hence accommodates a boxwood parterre/soccer field and a secret dirtbike track, a rain barrel as well as mixed monochromatic plantings in greens and whites.

The Control/Shift House is perched on the high side of the site which takes advantage of the view to the southeast. A gradual descending path navigates the change in terrain from the street to the entry of the house. A series of low retaining walls/planter beds gather and release the earth upon the descent resulting in a fairly flat level for the house to sit on the top one third of the site. The entry axis is aligned with the celebrated stair volume and then re-centers on the actual entry axis once you approach the forecourt of the house. The initial desire was for an “H” scheme house with common entertaining spaces bridging the gap between the more private spaces. After an investigation considering the site, program, and view, a key move was made: unfold the east wing of the “H” scheme to open all rooms to the southeast view resulting in a “T” scheme. The new derivation allows for both a swim pool which is on axis with the entry and main gathering space and a lap pool which occurs on the cross axis extending along the lengthy edge of the master suite, providing direct access for morning exercise and a view of the water throughout the day. The Control/Shift House was derived from a clever way of following the “rules.” Strict HOA guidelines required very specific exterior massing restrictions which limits the lengths of unbroken elevations and promotes varying sizes of masses. The solution most often used in this neighborhood is one of addition - an aggregation of masses and program randomly attached to the inner core of the house which often results in a parasitic plan. The approach taken with the Control/Shift House was to push and pull program/massing to delineate and define the layout of the house. Massing is intentional and reiterated by the careful selection of materiality that tracks through the house. Voids and relief in the plan are a natural result of this method and allow for light and air to circulate throughout every space of the house, even into the most inner core. Photography: Charles Davis Smith

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.

Home to a young family of four, this new house blends in the tightly woven fabric of this traditional residential neighborhood. Yet CYAN Horticulture was mandated to pack in this limited space an ambitious program of children-minded activities, in a ‘warm contemporary’ way. The front yard hence accommodates a boxwood parterre/soccer field and a secret dirtbike track, a rain barrel as well as mixed monochromatic plantings in greens and whites.

Inspiration for a large timeless l-shaped light wood floor eat-in kitchen remodel in Boston with an undermount sink, dark wood cabinets, granite countertops, beige backsplash, ceramic backsplash, stainless steel appliances, beige walls and an island

Rehme Steel Windows & Doors Don B. McDonald, Architect TMD Builders Thomas McConnell Photography
Inspiration for a rustic galley medium tone wood floor kitchen remodel in Austin with a farmhouse sink, gray cabinets, stainless steel appliances and an island

Home to a young family of four, this new house blends in the tightly woven fabric of this traditional residential neighborhood. Yet CYAN Horticulture was mandated to pack in this limited space an ambitious program of children-minded activities, in a ‘warm contemporary’ way. The front yard hence accommodates a boxwood parterre/soccer field and a secret dirtbike track, a rain barrel as well as mixed monochromatic plantings in greens and whites.

Inspiration for a contemporary home gym remodel in Santa Barbara

Photo: Ten Ten Creative
Wet bar - transitional single-wall dark wood floor and brown floor wet bar idea in Dallas with shaker cabinets, black cabinets, black backsplash, subway tile backsplash and gray countertops

Meticulous craftsmanship clearly expresses the design intent to blend a modern lifestyle program with a 19C architectural aesthetic.
Example of a large classic formal and open concept ceramic tile living room design in Detroit with beige walls, no fireplace and no tv