With a few bright ideas, chains can add a little something unexpected to delight and entertain guests while still staying true to their brand.

Understanding consumer spending habits allows operators to drive sales and guide development. For most consumers, money to patronize restaurants comes from the

Bars are often the centerpiece of restaurants and serve as a draw to patrons. Savvy designers are highlighting bars, where appropriate, while also making them functional

Here are their six best practices for designing for flexibility in future renovations.

It can often be less expensive, and faster, to convert a space to hold a restaurant than to opt for ground-up construction. Here's how.

Restaurants have one chance to make a great first impression. Small design errors can lead to a bad customer experience, no matter how stellar the food is.

Nostalgia is a big driver in restaurant design.

Best practices for emerging from bankruptcy.

McDonald's does it. Chick-fil-A does it, and now a much smaller operator, Scooter's Coffee, is doing it. Here are seven best practices for opening and operating an

Five best practices for designing a restaurant where everyone feels comfortable.

Outdoor seating is also a boon to operators, who can boost their profit margins with more seats. Here we offer six best practices for creating flexible outdoor

When asked to offer up their best advice for operators working with restaurant designers, 45% of rd+d readers said that communication and teamwork are key to a successful

Scarce labor and rising wages continue to drive operators to design restaurants that can do more with fewer workers.

Papa Johns recently created two new prototypes — both designed differently. Here are seven best practices for designing both prototypes.

Here are eight best practices for designing an effective small kitchen

More chains are building a degree of distinction into locations to give them "an extra degree of thoughtfulness," says Kendra Payne, director of design and project

Here are nine best practices for maintaining great relationships with franchisees.

Chris Milton and his partner in designing the Toasted Yolk prototype, Brian Chandler, share their best practices for creating a flagship restaurant.

Vincent Celano, principal and founder, Celano Design Studio, offers nine best practices for creating eye-catching exterior design.

Here are seven best practices for reviving an ailing brand.

Your brand is successful and it may be time to franchise but how do you get started?

Development gurus from five brands spoke to rd+d about how the market is looking for them, currently and looking forward.

Patios have always been a good revenue generator, with customers clamoring to sit outside on sunny days. And, thanks to COVID, customers have become more willing to bear

Here are seven ways to get the landlord to help with restaurant construction costs.

Restaurants aren’t the only ones working overtime to figure out how best to navigate to a “new normal.” Retailers, too, are being forced to innovate their way through

The Works Café has nine locations in New England, and each location is created and built by local artisans and contractors.

Jeff Chandler, CEO of Hopdoddy Burger Bar shares his best practices for merging brands.

In 2017 Sahil Rahman and his business partner Rahul Vinod opened the first location of Rasa, an Indian fast-casual restaurant, in Washington, D.C., which has now grown to

Acquisition is the route to the company’s growth, believes BBQ Holdings CEO Jeff Crivello, and here he offers up some best practices for other restaurant companies

Here's what it takes to grow a chain full of boutique stores.