Design
- Design
- Maureen Slocum
Predicting the future is easy, but predicting the future accurately can be really hard. Contributing Editor Caroline Perkins makes that point very clearly in the intro of her article Technology and Convenience: The Restaurant of the Future.
- Design
- Amanda Baltazar
Visit a mall today and you’ll find a sorry state of affairs, with empty storefronts and declining foot traffic. However, one type of mall is doing well: the upscale mall, with retailers such as Nordstrom, Brooks Brothers and Williams-Sonoma.
- Design
- Amanda Baltazar
Using signage correctly can enhance your customers’ experience — and your brand.
Fazoli’s brought the inside outside as part of a signage upgrade of its drive-thru. The goal of the upgrade included highlighting freshness, furthering the branding, emphasizing value and making the entire experience more pleasant.
- Design
- Toby Weber
Operational changes to lower wait times influence the new design of this fast-casual pizza chain.
- Design
- The Editors
Designed by Yuna Megre for restaurateur Alexander Sorkin, Beef Royal in Moscow is a spacious steakhouse with two VIP lounges and a terrace overlooking a waterfront. Natural materials such as stone, concrete and leather dominate the luxurious, custom designed and built space.
- Design
- Amanda Baltazar
From New York to Los Angeles, coffee and bar service are hot. These three concepts capitalize on both with three different approaches to these disparate dayparts.
- Design
- Amelia Levin
Iraklis Karabassis, restaurateur and founder of IK Retail Group in Washington, D.C., has opened his first concept in South Florida, Sette Osteria, an authentic Italian restaurant and bar in Miami’s Wynwood Art District designed by Miami-based Saladino Design Group. We caught up with Karabassis to learn more.