Make Room for Kiosks

Customer-facing technology requires savvy design decisions.

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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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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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Trend: Elevated Airport Fare

Air travel may be more cramped and less hospitable than ever, but what passengers have lost in terms of the on-board experience is being more than made up for on the ground. Modern airports are becoming oases where travelers with time to kill can relax and enjoy all manner of goods and services, from massages and manicures to high-tech workstations, wine bars, specialty coffee shops, play parks, art exhibits and even pet patios. And they can dine — oh, can they dine. Along with traditional concessions and familiar restaurant chains, airports are bringing finer dining, often developed by award-winning local and regional chefs, into the mix. Here’s a taste.

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Current Issue

rdd Sept Oct 2017 cvr