Earls Kitchen Debuts in Miami, Nando's New Design and Much More

NeoCon June 9 - 11, 2014
restaurant design digest from restaurant development + design magazine

May 15, 2014

Not Your Average Joe’s Interior Interior

New Earls Kitchen & Bar Rocks Miami’s Dadeland Mall

Vancouver, British Columbia-based Earls Kitchen & Bar spent the past three decades polishing and perfecting its upscale casual dining concept throughout Canada.

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Nando’s New Toronto Design Blends Heritage, Whimsy

Nando’s Flame-Grilled Chicken, the Afro-Portuguese restaurant known for its spicy peri-peri chicken, has opened a new flagship unit in the McLaughlin Motor Showroom building in Toronto.

Wahlburgers Interior

Restaurant Development Report for May 2014

Habit Restaurants, Melting Pot, Pizza Studio and Wahlburgers, among others, announce expansion plans. In addition, Costa Vida, Hurricane Grill & Wings and Smoothie King are among the chain restaurants announcing personnel moves.

Retractable Roofs Dazzle, Whatever The Weather

When the developers of Andaz San Diego were looking to rebrand the hotel’s rooftop restaurant and lounge as RoofTop600, their goal was to create a space that offers guests a unique and intimate atmosphere for breakfast, lunch and dinner. The company wanted to capitalize on its already popular rooftop restaurant in the city's Gaslamp Quarter — the largest rooftop space in San Diego — and to create a space it could use rain or shine.

Marco's Pizza exterior

A Q&A with Cameron Cumming, Vice President of Franchise Marketing and Recruitment for Marco’s Pizza

Marco’s Pizza opened 109 new locations across the country in 2013 and increased system-wide sales by more than 32 percent, resulting from a growth strategy that focused on implementing best practices and efficient systems and building a positive company culture. Overall, the approach contributed to doubling the company's size in five years.

Draft Picks: Tapping More Than Beer

It’s time to tap into one of the hottest restaurant trends. Thanks to the craft beer movement, many restaurants have upped their brew selections to scores of handles. The real revolution, however, is tapping into all sorts of beverages: kegged wines, spirits, cocktails, kombucha, sake and more.


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