Redux Rx: Refresh, Reimage, Remodel, Strategies for Easing the Pain

Reimaging or remodeling a brand offers great promise in the form of increased customer engagement and revenues. But the key to successfully implementing one of these programs hinges on minimizing consumer inconvenience.

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Smart Money Moves

The rate of new restaurant construction during and postrecession defies conventional wisdom. Logic would say that new building would slow down in hard economic times. According to Technomic, Inc., this turns out not to be true.

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Insight Into Going Green in Restaurant Design

With the prevalence of eco-friendly builders, architects, suppliers and products, restaurant chains can choose from a variety of options that suit their needs as their systems look to expand in an environmentally friendly way.

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BIM is the Future for Integrated, Collaborative Design

BIM is the future, writes John Miologos, Executive Vice President, Architecture, Engineering & Construction Management, WD Partners, Dublin, Ohio. 

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Reimaging a Classic: Culver’s Takes it from the Top with New Prototype

Beloved throughout the Midwest for its ButterBurgers and frozen custard, Culver’s spent the past five years strategically positioning itself for growth well beyond its home base. A big part of that positioning includes creating an updated, more relevant look and feel for its classic blue-roofed restaurants.

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Talk Shop: Working with Designers to Avoid Missteps

Need a new look? rd+d asked architect Bart Mills and graphic designer Tracey Barker of Back Lot Productions, Inc., Atlanta, for insider tips on working with designers and avoiding missteps.

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rdd Sept Oct 2017 cvr