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Featured Articles
From Ghost to On-Premises: 4 Best Practices for Going Face-to-Face
- Development
- Amanda Baltazar
In the next few months, fast-casual concept, Hawaiian Bros., which specializes in traditional Hawaiian plate lunches and related fare, will open its first Texas storefronts after having run ghost kitchens in Austin and Dallas since May and September, respectively.
How the Pandemic Changed Restaurant Design
- Design
- The Editors
Are designers thinking about pandemic concerns and trends when designing restaurants today?
Popeyes Heads to India and Neighboring Countries
- Development
- The Editors
Popeyes and Jubilant Foodworks Limited signed an agreement to bring the chain to India, Bangladesh, Nepal and Bhutan in the coming years.
10% of All U.S. Restaurants Closed Since Pandemic Began
- Development
- The Editors
Datassential reports 10.2% of U.S. food establishments permanently closed since the pandemic began, citing new data from the Chicago-based food industry research and insights firm’s proprietary Firefly database.
Taco Bell Focuses on Drive-Thrus, Digital, Flexibility
- Development
- The Editors
Taco Bell is evolving its Cantina concept again — and circling back to drive-thrus.
Building a Brand and a Prototype
- Design
- Toby Weber
Latin comfort food concept Panna seeks to offer a warm, welcoming environment that people of all backgrounds can enjoy.