Featured Articles
Are Home-Based Restaurants the Future of Foodservice?
- Development
- The Editors
In June, the City of Berkeley Environmental Health Division approved its inspection of the first “Microenterprise Home Kitchen Operation” (MEHKO) in the San Francisco Bay Area, authorizing home chef Akshay Prabhu to sell hot meals from his home restaurant, Bao House.
Parsley & Mint Sprouts in South Carolina
- Design
- The Editors
With a name like Parsley & Mint, a restaurant would naturally have an earth-friendly menu and a design that includes plenty of green, right? Such is the case with a fast-casual Mediterranean restaurant that just opened in Greenville, S.C.
A World View: Ladon Brasa Grill Restaurant, Tenerife, Spain
- Design
- The Editors
A 100-headed dragon guards over the enchanted Ladon steakhouse inside the Fantasia Bahia Principe Hotel in Tenerife, Spain.
How to Become a Technology Company
- Development
- Amanda Baltazar
Fax machines, cash registers and loyalty punch cards have been part of the business mix for restaurants for years. But modern consumers expect a different level of technological engagement.
On The Border Spurs Franchise Growth with Two Deals
- Development
- The Editors
Mexican casual-dining chain On The Border signed an area development agreement that will add locations in Anchorage, Alaska, and McAllen, Texas.
Red Robin’s Partnership with Donatos Grows Both
- Development
- The Editors
In a partnership developed in June 2018, Donatos Pizza was made available in four Red Robin restaurants. After weathering the pandemic together and enriching the partnership along the way, the two chains have big plans to aggressively expand together.