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Development
Sterling Douglass

Technology is clearly changing the face of the restaurant industry, and operators must decide how to implement new technology to keep up. However, it is key for restaurants to learn how to do so efficiently so as to keep costs low and prevent operational complexity. One of the areas where this is the most essential is the implementation of third-party delivery technology.

Design

The Mid City neighborhood of Baton Rouge, La., has undergone a revitalization in recent years, with more businesses, shops and, yes, restaurants popping up.

One of these is Rocca Pizzeria, a full-service operation that specializes in Neapolitan pizza and pasta made in house. The restaurant, which opened its doors in 2017, was designed by Ritter Maher Architects. The operation actually spans two separate buildings with a shared wall. Naturally, this presented some high hurdles to clear during the design.

Design

When Jackson Schwartz bought a warehouse building for his blown glass fixture company in Minneapolis, he had more space than he needed. His solution: add a cafe along with a co-working space. This could serve as a gathering spot for the neighborhood as well as for other creative professionals who rent a desk from him.

Design

Crack’d Kitchen & Coffee opened in North Andover, Mass., in March, with the goal of being the first location of several. Justin Alpert, project architect with Phase Zero Design, in Hingham, Mass., worked hard to make this prototype replicable. Here, he discusses how he approached the design and the challenges faced.

Design

Round Table Pizza rolled out a new design in Sacramento, Calif., that upgrades the dine-in experience and supports the chain’s Pizza Royalty branding platform.

Design
Booths at Rotolo’s Craft & Crust

In 1996, Mitchell Rotolo Sr. opened a pizza and beer place on the campus of Louisiana State University in Baton Rouge. He was in his mid-20s at the time and says the job was a blast. How could it not be?