How to: Make an Entrance

Food critics most likely will never write about a restaurant's entrance. To them, it's all about the food and the service. Yet, the entranceway represents a key element — the first, in fact — of a dining experience. The entrance reflects the hospitality the staff will deliver once diners take their seats.

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The Art and Science of of Site Selection

Location may still be king, but in today’s restaurant real estate market, strong business intelligence must support curb appeal.

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Bar Louie Aims for National Expansion

Bar Louie, a neighborhood bar and restaurant chain, has kicked off an aggressive national expansion plan, projecting 40 new openings for 2013 and 2014. In addition, Bar Louie has plans for nearly 100 new corporate and 100 franchise locations across the United States within the next 5 years.

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Starbucks New Concept Stores Use Recycled Shipping Containers

The newest blend at coffeehouse segment leader Starbucks? For store design, it's sustainability with a shot of convenience, brought to market in new LEED-certified drive-thru/walk-up-only modular stores fashioned out of recycled shipping containers.

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The Pros and Cons of Modular Construction in Foodservice Operations

It’s a small but growing practice that’s satisfying some chains’ need for speed and uniformity.

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Q&A: Legally Speaking

It could be said that behind every successful restaurant brand is a crack legal team working to defend the concept, protect intellectual property, draft critical documents, ensure compliance, negotiate with regulators, manage franchise relations, and anticipate and manage disputes. Chicago-based Cheng Cohen is a leading franchise law firm and its co-founder Amy Cheng is an award-winning lawyer: She was recently honored as Best Lawyers 2014 Chicago Franchise Law "Lawyer of the Year." rd+d tapped Cheng for an update on some of the thorniest legal issues franchisors face today — and a little pro bono advice.

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rdd May June 2018 cvr