Hot Harry's Finds its Place with Redesign, Dry-Aging Rooms Move to the Front of the House and Much More

Kason: For 90 years, customers have slammed the door in our face - With Our Hinges, Of Course
restaurant design digest from restaurant development + design magazine

October 13, 2016

Hot Harry's Interior

Hot Harry’s Finds its Place with Redesign

Good food alone won’t turn a franchise into a roaring success. To succeed, an operation needs a solid franchisee support system and, of course, a design that complements the overall concept. Founded in 2004, Pittsfield, Mass.-based Hot Harry’s Fresh Burritos is a fast-casual concept that proves the point. The chain has been franchising for several years, but has never had more than a handful of stores.

bite-sized buzz for October 13

A round up of interesting bits of news that came across the editor’s desk, including mergers and acquisitions, reorgs, franchise and branding news.


Let style drive beer sales!

Micro Matic beer tower

A distinctive custom beer tower from an industry leader in the manufacture of draft beer dispensing systems. Custom shapes and special finishes all with patented Kool-Rite cooling. We provide integrated solutions; we understand the importance of reliable dispensing and the impact on draft beer quality, customer satisfaction, and the bottom line.Micro Matic Logo

The Wendy’s Company Nets Two Environmental Awards

Annual LEEP awards honors chain for cutting energy use in parking facilities.

Smashburger, Gatti’s Pizza Announce University Locations

Smashburger counter

“Better burger” chain Smashburger announced that it has opened two new locations on college campuses. Fort Worth, Texas-based Gatti’s Pizza has also announced a university expansion.

Burger Fi Exterior

Burger Fi Opens in UK

Fast-casual burger chain Burger Fi has opened its first store in London. This is the chain’s second international location; the first is located in Mexico.

Trending: Meat, Up Front

demolition of existing restaurant

Dry-aging rooms, once commonly relegated to basements or the backs of kitchens, are being brought out of the shadows by a growing group of modern steakhouse operators to help sell the sizzle. Strategically incorporated into the front-of-house design, they give guests a window into the dry-aging process and use meat to make a bold visual statement.

TriMark - 14 Ways to Reduce Costs & Increate Profitablity. See how...

Free Webcast: Implementing Big Ideas on a Small Budget

Specifi Inspired Restaurant Designs

BD|NY Be Part of It - November 13-14

rd+d September/October Digital Edition

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