Best Full-Service Restaurant Design with a Check Average of Less Than $50

Open to all full-service restaurants with a check average of less than $50; awarded to the best overall design concept and execution; open to both new builds and renovations

Entry requirements:

  • Only projects completed between January 1, 2016, and August 1, 2017, are eligible.
  • All entries must be submitted in a single PDF file that does not exceed 10 MB or 25 pages.
  • Entries must include a floor plan and photos.
  • Floor plans may be submitted separately as a jpg or PDF.

Every entry must include the following on the first page:

  • Name of project and full/complete name of operator/owner company:
  • Project location (city, state):
  • New build or renovation:
  • Opening date or renovation completion date:
  • Real estate type (end cap, freestanding, inline, airport, etc.):
  • Unit size (square footage) and number of seats:
  • Brief description of concept and menu style:
  • Average check:
  • Project budget:
  • Project team (include members from the operator company, architects, designers, contractor and other relevant parties):
  • Design firm direct contact and operator direct contact:

All entries must touch on the following project details (please address the questions below in 750 words or less; you may use photos between text to illustrate points):

  • Outline the project’s goals, how the final design addressed them and any unique design features.
  • What were some of the design challenges and how did the project team address them?
  • Discuss strategies used to address design principles, such as how customers enter and flow through the space and how the staff flows through the space to serve customers.
  • What steps were taken to drive efficiency into the operation?
  • What were the green or sustainable features of the process and the design, if applicable?
  • Why does this project represent the best of the best in design and in its category?
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Current Issue

rdd May June 2018 cvr