UnderBelly II Utilizes Raw Materials, Mission Burrito Rebrands and Mor

: Dec 23, 2014; restaurant design digest; The Editors

restaurant design digest from restaurant development + design magazine

December 23, 2014

Raw Materials, Natural Elements Highlight UnderBelly II

Multiconcept operator CH Projects, which has developed some of Southern California’s most progressive one-off restaurants, recently opened the second iteration of its popular UnderBelly ramen bar.

ASID Seeks 2015 National Awards Nominations

The American Society of Interior Designers (ASID) is now accepting nominations for its 2015 National Awards, which recognize the best in interior design.

Restaurant Development Report

Hooters’ remodeling effort marches on, Hurricane Grill & Wings adds a location, Krispy Kreme’s Korean milestone and much more in this edition.

Absolutes of Menu Board Optimization

Strategically sound menu board optimization generates significant returns on investment, including 5 percent to 10 percent increases in overall sales, according to Howland Blackiston, principal at King-Casey. Optimized menu boards can also shave precious seconds off the order process, speeding throughput and boosting customer satisfaction and loyalty.

Mission Burrito Rebrands as Überrito

Mexican Restaurants Inc., which operates 57 Mexican restaurants in Texas, Louisiana and Oklahoma under five different brands, has rebranded its fast-casual Mission Burrito concept as Überrito Mexican Grill. The name change, spurred by a trademark infringement lawsuit, is part of a three-phase rebranding initiative.

The Bromic Tungsten Smart-Heat™ Portable Heater combines modern aesthetics with revolutionary technical advancements. Featuring sleek lines and an elegant black finish, this easy to use and robust heater has been designed to match any contemporary outdoor patio area.

Well-Designed, Tech-Enabled Spaces Build Private Dining Business

From intimate dinners to full-scale parties, power lunches and presentations, private dining has become an integral part of the overall revenue stream in many restaurants. In fact, special events can have as much, if not more, sales and profit potential than the bar in making up for inconsistencies in main dining room traffic.