Featured Articles
Designing Restaurants for Delivery and Takeout
- Design
- Peter Fabris
For most dine-in restaurants, to-go and delivery orders are a small but fast-growing segment of their business. Many are embracing the opportunity presented by the increased popularity of delivery services. Nearly 4 in 10 operators plan to invest more in expanding their off-premise segment in 2019, according to the 2018 National Restaurant Association Restaurant Trends Survey.
Reader's Choices: Jerry van Rooy on Restaurant Design
- Design
- The Editors
Jerry van Rooy, design director and founding partner of VANROOY Design, offers his top trends and tips in restaurant design.
Eggs Up Grill Positions for Growth
- Development
- Amanda Baltazar, Contributing Editor
With the opening of its new prototype that features a teaching and test kitchen, the 36-unit Eggs Up Grill is positioning itself for growth. This Q&A with CEO Ricky Richardson uncovers the burgeoning chain's planned trajectory.
Famous Dave’s to Reduce Footprint with New Prototype
- Development
- The Editors
Full-service BBQ chain Famous Dave’s has announced the relocation of its Uptown, Minneapolis, store, which will open in Q4 2019.
#DesignInspo: Five Beautiful Restaurants in Milan, Italy
- Design
- The Editors
Whether you’re daydreaming about your 2020 trip to Salone del Mobile, planning to check out the global foodservice equipment and more at Host Milano, or just daydreaming about Italy, let these five restaurants that cross styles and price points inspire your journey.
Baskin-Robbins Elevates Experience with New Design
- Design
- Toby Weber, Contributing Editor
Seeking to offer a richer customer experience, venerable ice cream chain Baskin-Robbins has introduced a new store design called Moments.
“We want to offer a relevant, premium experience. We are known for our premium ice cream, and we really wanted to step up the guest experience inside the store,” says George Begovich, director of development for Baskin-Robbins U.S.