&pizza Debuts in NYC with Dramatic Black and White Design

Though it’s a chain, no one would describe &pizza as corporate. The brainchild of founder and CEO Michael Lastoria, the concept was created to be “a modern, forward-looking brand” driven by more than profit.

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Mega Chains Jump on the Tech Bandwagon

Customer-facing technology has been used by independent operators and smaller chains for a number of years. Recently, however, some of the giants have gotten on board. The challenge is to talk franchisees into purchasing and supporting the technology.

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HiHo Offers Grass Fed Burgers in Minimalist Setting

HiHo, a better burger restaurant that exclusively serves grass-fed Wagyu beef, moved to a new location in Santa Monica, Calif., from its original location in Ojai.

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Bread Factory Converted to Brewery

Single Speed Brewery began operating in Cedar Rapids, Iowa, in 2012 with a brewing operation and a taproom that seats about 40. Success came quickly, and the company began scouting spots for a second location within several months of opening.

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Trend: Green Restaurants

Green can mean a lot of things these days. In the restaurant world, it can mean growing your own food on-site, partnering or even managing local farms, installing energy-efficient equipment, using reclaimed wood and other sustainable materials, composting, recycling, using LED lighting and more. Here’s a look at four restaurants with some unique interpretations of what it means to be green.

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Bahamas Restaurant Bounces Back from Hurricane Damage

In October 2016, a hurricane damaged the One&Only Club on Paradise Island in the Bahamas. Chef Jean Georges Vongerichten’s restaurant Dune suffered significant wind and water damage, resulting in a temporary closure.

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