SDI Architecture, a Boston-based international architectural and interior design firm that develops distinct, custom designs, centered upon the user’s experience, today announced their partnership with Boston event coordinator and renowned restaurant consultant Sam Kanter. Kanter has been working in the food industry elevating dining experiences for over 13 years. Pairing her restaurant expertise with SDI Architecture’s accomplished construction and design portfolio, the team will work with restaurants to redesign and retrofit their spaces to comply with new standards based on the constantly changing COVID-19 ordinances as colder weather approaches and outdoor dining options become more limited.

“The pandemic has negatively impacted almost every industry, but restaurants have been some of the hardest hit,” said Ben Williams, owner of SDI Architecture. “As fall approaches, restaurants need to develop transitional outdoor dining to maintain their patios and outdoor seating as long as possible. Additionally, there are a number of inventive ways to make guests feel safe and comfortable dining indoors, and together with Sam Kanter, we aim to help as many restaurants as possible keep their doors open and continue serving their communities.”

SDI has worked with a wide variety of companies in and around Boston and beyond. Along with Kanter, they will offer consultations to restaurants looking to make simple, effective design changes that will mean the difference between seating at the full mandated capacity and only serving to-go orders. Physical changes will be easily modifiable, an important feature in an age when statewide safety directives are constantly changing to keep up with recent science and our fluid understanding of the novel coronavirus.

Each restaurant will require its own unique solution to ensure they survive the challenges presented by the change of seasons and the uncertainty of a New England winter. Some will be able to create semi-permanent outdoor installations that will greatly expand seating capacity while keeping patrons warm and comfortable through the coldest winter months. Others, such as beer gardens and pubs, will need to retrofit outdoor kitchen equipment and hire chefs to serve food that is made on premises to comply with new requirements to stay open.

“I am excited to work with SDI to help restaurants in a new and much-needed way,” said Sam Kanter, owner of Sam Kanter Events. “The food and beverage industry is near and dear to my heart, and I look forward to assisting restaurants of all sizes as they navigate this rocky terrain. We know times are tough, which is why we’ve developed affordable and straightforward ways to implement necessary safety measures such as spatial reconfiguration and table dividers to ensure guests feel comfortable dining indoors so that ultimately, the restaurants that we love can weather this storm.”


SDI Architecture is an international architectural and interior design firm that is disrupting the design industry through a collaborative design process that engages the client and consultants in developing distinct, custom designs, centered upon the user’s experience. SDI Architecture creates distinct designs that capture the client’s identity through the visual and physical experience of the built environment. We achieve this by working hand-in-hand with clients to understand their mission, culture, audiences and goals. We then use that knowledge to design a customized space that addresses their needs. For businesses, that includes maximizing productivity, efficiency, and employee satisfaction and health.

SDI Architecture is headquartered in Boston, Massachusetts with design offices in India and the U.S. For more information on SDI Architecture please visit


Sam Kanter Events partners with restaurant venues to bring creative and innovative solutions to increase revenue, repeat business, and create successful event programs. With a focus on hospitality, SKE works primarily with Chef driven, privately owned concepts that cater to our community and restaurant industry. Food and & beverage quality is a major priority which is reflected in the meticulous selection of unique, culinarily inspired clientele.

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