Café Deluxe Opens Hotel Location, Bonanza Unveils New Concept and Much More

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Tandus|Centiva: Powerbond, Freeform, Modular, Broadloom, Woven, LVT
restaurant design digest from restaurant development + design magazine

October 23, 2014

Café Deluxe exterior

Café Deluxe Opens Hotel Location

Washington, D.C.-based multiconcept operator Clover Restaurant Group has opened its fifth Café Deluxe unit in the D.C. metropolitan area, and its first in a hotel property. The casual American bistro concept is now at home on the ground floor of a newly constructed high-rise Hilton Garden Inn in D.C.’s West End neighborhood.

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Chain Development Report for October 23

Another Broken Egg Cafe, Auntie Anne’s Pretzels, Project Pie and Taco Bell are among the chain restaurants making development news.


Bonanza Parent Unveils New Steak and BBQ Concept

Homestyle Dining LLC, parent company of the Bonanza and Ponderosa steakhouse brands, is gearing up to debut its new Bonanza Steak & BBQ concept, part of the company’s multifaceted strategy to freshen its appeal to a broader, younger demographic. The new casual dining concept celebrates Bonanza’s American steakhouse heritage but modernizes it with an updated menu, an interior redesign around a “butcher house” theme and full-service dining.


Call for Entries: James Beard Foundation 2015 Restaurant Design Awards

James Beard Award

The James Beard Foundation (JBF) opened the call for entries for the 2015 James Beard Foundation Awards on October 15. Deadline for entries in the Restaurant Design Awards category is January 31, 2015. What types of projects are eligible? Any restaurant or design project completed or renovated in North America within three years prior to the year the award is being given (i.e., since Jan. 1, 2012, for the 2015 awards.) Two categories are included: restaurants with 75 seats and under, and restaurants with 76 seats and over.


Next-Generation Platform Strategies Webcast

In this hour-long webcast, rd+d will explore ways in which restaurant concepts are shifting their shapes, sizes and locales to find growth without compromising their brand promise. Topics our panelists will address include evaluating new geographic markets, the impact of downsizing, strategies for determining which new platforms to develop and much more. Register for this free webcast!


NYC’s Mexicue Opens Second Brick-and-Mortar Unit

Mexicue Kitchen interior

What started as the NoMad food truck in New York City in 2010 is evolving into a growth-oriented chain of Mexican-meets-barbecue, fast-casual restaurants under the Mexicue Kitchen & Bar brand. Founders Thomas Kelly and David Schillace recently discontinued their food truck model in favor of brick-and-mortar stores, the second of which opened in Times Square this summer.

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