Make Room for Kiosks

Customer-facing technology requires savvy design decisions.

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Del Frisco’s Double Eagle Dallas Makes Uptown Moves

Moving a flagship location while at the same time introducing a bold new look isn’t without stress for the team involved or without risk for the concept. But when that flagship’s original trade area starts shifting, when its first-generation look begins to feel dated, and when a stellar piece of real estate beckons from across town, the case for making such a move can be compelling.

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A Note from the Editor: Pushing Boundaries

Talking to people with a passion for their work is one of the greatest things about my job. 

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A Note from our Publisher: Five Years On…

In 2012, we started restaurant development + design as a complement to our established magazine Foodservice Equipment & Supplies, now in its 70th year. We felt that through our work on FE&S, we had identified an underserved market of people who were specifically engaged in the design aspects of restaurant creation and the reinvigoration of existing restaurant spaces.

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High-Tech Hospitality, Mastered

Restaurants are finding great new ways to enhance the guest experience using technology. For some, that means more customer-facing tech tools; for others, it’s all about behind-the-scenes solutions that facilitate exceptional, high-touch service. Such is the case at Single Thread.

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How to: Design for Scalability

Visit Tropical Smoothie Café in Tallahassee, Fla., and you’ll enter a 600-square-foot restaurant. But travel up to Columbus, Ind., and you’ll be in a location measuring 3,000 square feet.

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rdd Nov Dec 2017 cvr