Featured Articles
Drive-Thrus Trends
- Design
- Peter Fabris
The COVID-19 pandemic led to a surge in drive-thru and curbside pickup, and QSRs were well-positioned to take the lead. As demand for drive-thru service spiked, car queues and wait times lengthened. As a result, many chains scrambled to find ways to make drive-thrus more efficient.
Freddy’s Frozen Custard’s Path to the Future
- Development
- Rebecca Kilbreath
In this Q&A with Freddy’s Frozen Custard & Steakburgers’ Co-Founder and COO, Scott Redler explains the company’s vision and long-term plans to grow the brand — and encourages other operators to establish founding visions to lead the way.
7 Ways to Improve Restaurant Landscaping
- Design
- Amanda Baltazar
Summer’s here and customers are eating outside, both to enjoy the outdoors and to continue to feel safe.
The Halal Guys Elevate Brand Experience with New Prototype
- Design
- The Editors
The Halal Guys worked with Rubber and Road Creative, a San Francisco-based brand strategy and retail design firm, to create a new fast-casual design that balances the brand’s street cart roots and its desire to elevate the customer experience and brand identity as a growing international franchise operation.
Authentic Sicilian Dining Comes to Miami
- Design
- The Editors
Located in the Wynwood District in Miami, Florida, Pastificio Propaganda Restaurant is an Italian bistro with a strong Sicilian heritage touch. The brainchild of Italian entrepreneur Fabrizio Gallina, the modern Italian trattoria targets Miami’s upscale Millennial customers.
Golden Chick Goes Modular
- Development
- Toby Weber
With long buildout times threatening to cool its hot streak, this QSR chicken chain has developed a building that can go up in months.