May 12, 2016
Fast Food, Fresh Design
In preparing for this year’s Designers Dish! feature in rd+d’s May/June issue, participating designers were asked to think about and comment on the state of design in fast-food restaurants. As most of this year’s panelists don’t do a lot of direct work in the QSR segment and space was tight, that specific question landed on the cutting room floor. But as restaurant design professionals, concept creators and keen observers of industry trends, the Dish! panelists nonetheless had some interesting insights that speak to the fact that smart, sophisticated design is being used to elevate and invigorate the low-ticket tier of the industry in some pretty exciting ways. Sure, traffic patterns, orderly queues and durable, easy-clean materials remain operationally paramount, but from there, operators and designers are really pushing the envelope on aesthetics and quality to deliver concepts that push contemporary consumers’ hot buttons.
Huddle House, El Pollo Loco, Marco’s Pizza and Tender Greens all share personnel news
Restaurant and franchise veteran Jarrod Brooks joined Huddle House as director of franchise development. Brooks brings 18 years of franchise and restaurant development experience to the position, including leadership roles with such brands as Quiznos, tre’za, You’ve Got Maids and ZAGG.
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Let style drive beer sales!
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. |
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Technomic: Limited Service Won 2015
The top 500 restaurant chains grew their year over year sales by 5 percent, according to Technomic’s Top 500 Chain Restaurant Report for 2015. Limited service restaurants led the charge, accounting for 5.5 percent growth, while full-service operations posted growth of 3.5 percent.
Fish Bar opens on the Hudson
New York Cruise Lines opened Fish Bar at North River Landing, a seafood lounge and restaurant housed on a 10,000 square-foot yacht docked on the Hudson River.
Pie Five Announces Casino Deal
Fast-casual chain Pie Five Pizza has signed a development agreement with existing franchisees Fred Gustin and Kurt Guttshall of Slice of the Pie, LLC and Pop’s Shop, a firm that partners with casinos to bring the concept into casinos nationwide.
Disruptive Restaurant Group Debuts
sbe, a Los Angeles-based lifestyle hospitality company, has launched Disruptive Restaurant Group. This newly formed sbe subsidiary will assist other hotel companies and developers looking to bring to market restaurant concepts, expand brands, and collaborate on third party culinary operations.
Bread & Butterfly Wants Guests to Unplug
Leveraging a thoughtful design platform, Bread & Butterfly provides customers with a comfortable atmosphere across multiple dayparts. |
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