One of the fundamentals of business is to keep things fresh; reinvention can breathe new life into a stale setup. For example, when a restaurant approaches its sell by date, it’s time to shake things up before it ends up in a real kitchen nightmare.

We recently looked at The Table By in Madrid, which for the next year will see six chefs take residency for a month at a time, bringing their own menu and their own décor to compliment the food. This strategy is a surefire way to keep diners interested.

A new cocktail and pizza restaurant called DRY (Don’t Repeat Yourself) in Milan’s fast growing foodie destination Via Solferino has planned in advance for inevitable facelifts with an inexpensive solution. By opting for a stark, industrial aesthetic for the interior of the restaurant, architects Vudafieri Saverino have created a blank canvas for a dedicated art director to utilise accordingly.          

Instead of featuring a fixed décor, food.different (a collective of chefs, food connoisseurs and designers) hope to keep the restaurant feeling new and exciting by commissioning bespoke video art projection pieces that would give the place an entirely different vibe every night.

It's interesting to see the kind of attitudes and short attention span people have for digital spaces, (where constant reinvention and updates are required to keep an audience engaged), seeping into physical spaces like this.