Design
- Design
- Steve Starr, president of starrdesign
Equipment is such a critical component of any restaurant, and operators need to weigh all sides before making a decision.
- Design
- Amelia Levin
In this Q&A with Desmond Reilly, co-owner of Chicken + Whiskey in Washington, D.C., we discovered what inspired the space.
- Design
- Amelia Levin
Immersive dining and drinking experiences are nothing new, but they’re gaining ground as their core patrons — Millennials — continue to seek out adventure and prioritize new experiences over acquiring new possessions.
- Design
- Dana Tanyeri
The bar on quality is rising fast and so are project costs. Technology, social media and next-gen designers are changing the game at every level. Consumer expectations continue to evolve. And it’s no longer good enough to simply design functional, great-looking restaurants: Today, it’s all about creating experiences.
- Design
- The Editors
Wendy’s unveiled a new portfolio of development options to franchisees dubbed the Smart Family of Designs with an aim to keep energy stewardship at the forefront of its designs going forward and to fit the concept into smaller footprints. The chain also plans to open more than 600 stores by 2020.
- Design
- Toby Weber
Taking over an awkward space is always a challenge for restaurateurs. When Michael Lennox was faced with this challenge, his solution was to turn one building into two concepts: Atlanta’s Muchacho and Golden Eagle.
- Design
- Dana Tanyeri
Every restaurant tells a story. Its design not only establishes the setting but it brings guests right inside to experience the owner’s chosen narrative in multisensory ways.