For Immediate Release:
SOUTHERN CALIFORNIA RESTAURANT DESIGN GROUP CELEBRATES 10 YEARS IN SAN DIEGO, SHAPING HOSPITALITY DESIGN ACROSS THE REGION
From Landmark Spaces like The Whaling Bar and Upcoming Outposts of Katsuya at Westfield UTC and Gaylord Pacific Resort, Group Expands Footprint in L.A., Orange County and Beyond
ENCINITAS, CA – August 6, 2025 — Having celebrated its 10-year anniversary last year, Southern California Restaurant Design Group (SCRDG) is reflecting on over a decade of designing and equipping some of Southern California’s most iconic and cutting-edge dining spaces. Headquartered in Encinitas, SCRDG continues to shape the region’s culinary landscape through intentional, guest-centered hospitality design, providing unmatched benefits to large hospitality groups, independent restaurant owners, restaurant chains, and chef-driven concepts and hoteliers.
From landmark spaces like The Whaling Bar at the La Valencia hotel and the revitalized dining venues at Omni La Costa, to acclaimed eateries like Jose Andreas Food Group and Gordon Ramsay, beloved national brands such as Habit Burger and Lazy Dog, SCRDG has become a trusted creative partner for restaurateurs looking to elevate their brands through design.
Current and future projects in San Diego include Katsuya at Westfield UTC, the iconic SBE brand slated to open this fall, along with the Marzul restaurant at the Gaylord Pacific Resort, the largest hotel built on the West Coast, which SCRDG worked on in conjunction with Hatch Design in Costa Mesa, CA.
At the heart of SCRDG’s success lies a deep-rooted philosophy: every element of a restaurant’s design should serve a purpose—enhancing ambiance, supporting functionality and profitability and creating a seamless experience for both guests and staff.
Founded in 2014, SCRDG is a division of IFE Group, a company formed in 2000 by Michael Benson to be an independent company that originally focused on institutional food service design and equipment and expanded its services into the commercial restaurant sector to provide comprehensive solutions to the hospitality industry. In 2024, Johnson Lancaster, the 6th largest KEC in the US acquired IFE and SCRDG to expand their blueprint on the West Coast. As a result of the merger, SCRDG can offer its client base world class offerings and the highest level of services in the restaurant design industry. “We don’t just design restaurants,” explains Benson. “We craft atmospheres where cuisine comes to life, and where every detail subtly influences a guest’s perception and comfort. That comfort stays with them – it brings them back, and that’s where design drives ROI.”
SCRDG’s approach begins with understanding the brand’s DNA—its culinary vision, target demographic, and operational flow. From there, every design decision is intentional:
● Ambiance: The kitchen and bar are designed for both functionality and to elevate the customer experience.
● Functionality: Back-of-house and front-of-house layouts are optimized for efficiency, ensuring chefs, servers, and hosts work in harmony with the space, not against it.
● Customer Experience: From the moment a guest enters, the journey is choreographed—from sightlines that lead the eye, to seating arrangements that balance intimacy with energy.
The team collaborates closely with chefs, architects, restaurateurs, and hospitality consultants, aligning the physical environment with the brand’s ethos and culinary experience. The result is more than a beautiful space—it’s a business asset that drives repeat customers, strong reviews, and long-term profitability.
SCRDG’s portfolio reflects a diversity of aesthetics and atmospheres—each tailored to the client’s vision while reflecting Southern California’s laid-back elegance and innovation-driven spirit.
As SCRDG enters its second decade, the firm continues to expand its footprint with prestigious new projects in Beverly Hills Hotel and a major celebrity chef–driven concept at 350 Cannon Drive in Beverly Hills as well as a Jose Andreas Group in Palo Alto. These projects underscore SCRDG’s continued leadership in designing exceptional chef-driven restaurants and hospitality spaces across Southern California and throughout the United States.
A full list of SCRDG projects can be found here.
“We’re excited about what’s next,” Benson adds. “Restaurants are cultural landmarks. They’re where people celebrate, connect, and find comfort.”
About Southern California Restaurant Design Group
Southern California Restaurant Design Group (SCRDG), a division of the IFE Group, was established in 2014 to offer full turnkey services to the restaurant industry. SCRDG serves all aspects of a commercial kitchen design project, including design services, food service equipment, and full installation services. SCRDG works with owners and chefs to translate their vision into a space that is attractive, efficient, and code adherent. With offices in San Diego, Orange County, Los Angeles, Houston and Las Vegas, SCRDG offers cutting edge solutions to the restaurant industry both domestically and worldwide. Southern California Restaurant Design Group has the expertise to make your restaurant dreams a reality.
To schedule an interview or request images or more information, please contact:
Laura Charlton (formerly Johnson)
laurajohnsonpr@yahoo.com
(760) 450-7749 cell
