How to: Reduce Change Orders

Time is money. This is precisely the essence — and headache — of change orders, especially in the deadline-driven restaurant construction world. Anyone who has ever built a restaurant will tell you that change orders are unavoidable. But they can be manageable as well.

Read more ...

Trend: Self-Serve Beer Taps

The craft beer movement placed a big emphasis on draft, and that trend has since carried over to tap wine, craft soft drinks and cocktails. The newest iteration is serve-yourself draft taps. There are a number of permutations, from built-in units that require design integration and running draft lines to tables or a station, or drop-in units that can be easily retrofitted — just like adding a salad bar.

Read more ...

Q&A with Karim Webb & Edward Barnett, PCF Restaurant Management, Los Angeles

Friends since grade school, Karim Webb, who grew up in a family of McDonald’s franchisees, and Edward Barnett, a finance-industry professional, joined forces in 2006 to become Buffalo Wild Wings franchisees.

Read more ...

Process-Based Value Engineering Pays Off

Hospitality spaces often present a specific set of engineering challenges for contractors, requiring you to create cost savings while still delivering the client’s original design vision.

Read more ...

Tech Tools: How Technology is Reshaping Dining

Imagine your new restaurant 10 years from now.

Read more ...

Financing’s Winners & Losers: A Q&A with Kevin Burke

Kevin Burke believes restaurant chains that can attract Millennials and Generation X stand the best chance at raising growth capital. And those that cannot — typically because they’ve failed to remain relevant? Well, good luck with that. We caught up with Burke, investment banker and managing partner of Trinity Capital, at this year’s National Restaurant Association trade show in Chicago.

Read more ...

Current Issue

rdd May June 2018 cvr