Go Inside Fogo de Chao Manhattan Flagship, Millennials Driving Design Trends and More

FES Webcast: The role of BIM in Foodservice Design
restaurant design digest from restaurant development + design magazine

June 12, 2014

Fogo de Chao Interior

New Fogo de Chao Flagship Takes Manhattan

Finding just the right space in the heart of New York City to open a new flagship store isn't for the faint of heart — or for the impatient. But for Fogo de Chao, persistence paid off.

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Food for Thought: Millennials Drive Hospitality Design Trends

Julia Monk, senior vice president and director of hospitality design at HOK’s Shanghai office, notes how Millennials are driving trends in hospitality design, which has implications for restaurant design and development, as well.

Cheesecake Factory Interior

Restaurant Development Report for June 2014

The Cheesecake Factory, Meatheads and Penn Station East Coast Subs enter new markets. In addition, Chute Gerdman, Corner Bakery, East Coast Wings & Grill and El Pollo Loco announce personnel news.

Tiffany Toliver

A Q&A with Tiffany Toliver, Director of Development for World of Beer Franchising

Founded in 2007, World of Beer began as a retail store but became a neighborhood gathering spot for beer lovers. In 2010, the company undertook expansion efforts and stepped up the pace of its growth and now has more than 50 locations. Tiffany Toliver, PE, LEED AP, director of development, answers a few questions about this growing chain.

Restaurant Profile: Shake Shack

In support of the first public art installation in New York’s Madison Square Park back in 2001, Danny Meyer's Union Square Hospitality Group deployed a simple hot dog cart to serve pedestrians strolling through. The group quickly realized it was on to something good and, in 2004, won the bid to open a permanent kiosk in the park. That kiosk, the original Shake Shack, has since become an iconic spot beloved by New Yorkers and a popular spot for visitors to the city from the world over.


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