As part of a comprehensive rebranding effort, Papa Johns has developed a restaurant design and visual identity, including an updated logo.

Alex Williams, chief brand officer for Moe’s Southwest Grill, discusses the chain’s new focus on drive-thru and what his team learned from the challenges brought on by

Auntie Anne's and Cinnabon signed a deal with franchise group Fresh Dining Concepts to bring 10 co-branded Auntie Anne's and Cinnabon locations to the five New York City

Here are eight best practices for entering new markets.

The exterior is crucially important in getting customers inside.

Time for a little retail therapy? For many restaurants, adding retail elements to their operations has become a ticket to survival over the past year and a half,

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 —

Your menu board is often the first thing customers look for as they enter your restaurant and it’s a very important tool, both for selling and connecting with guests.

Panera’s next gen restaurant design includes enhanced digital capabilities, personalized options and more drive-thru access.

Hospitality design and concept firm AvroKO and its sister agency Brand Bureau launched Hospitable Bridge, an incubator to support women of color entrepreneurs in the

After three years of development, the new 7,900-square-footKingsford Fire Grille...

Latin comfort food concept Panna seeks to offer a warm, welcoming environment that people of all backgrounds can enjoy.

After 40-plus years of operation, this pizza concept is unifying its look through a new design.

Designing and fitting out restaurants to create experiences is a big part of the hospitality equation. But, thanks to the pandemic’s disruption, those experiences can no

Ledo Pizza is converting restaurants into its own brand faster than ever, here are four best practices for converting restaurant spaces into a new brand.

Moving out: here are 4 best practices for moving a brand into suburban locales.

4 keys to successfully evolving a brand.

Many restaurant companies are finding shrinking store counts is an ideal way to strengthen a brand and ready it for growth.

Automats — where patrons could get food and beverages from a space filled with vending machines — were last popular nearly 100 years ago. It seems the format may be

Your brand is what your restaurant is all about. It’s the sum and substance of who you are, what you stand for, your reason for being, and your restaurant’s moral

Getting creative in the restaurant industry doesn’t just put you ahead now. It keeps your restaurant alive.

Deciding how to lay out your restaurant is one of the major decisions you have to make before opening, and it can completely affect the feel of your operation.

Of all the tools available to designers to create a distinctive appearance, none may be more powerful than graphics. Logos, posters, menu boards,

In this award-winning blog, Steve Starr, president of starrdesign, explains three concepts that differentiate restaurants from the competition. 

Drive through any city in America and what will you see? You’ll likely spot McDonald’s golden arches, Starbucks’ green mermaid and numerous other well-known restaurant

When was the last time a new customer walked into a restaurant without having checked it out online? 

There are a few key ways operators can pull together their product, service and environment.

Casual-dining chain Boston’s Restaurant & Sports Barbegan rolling out a branding refresh at its U.S. stores on May 1. The

A roundup of interesting bits of news that came across the editor’s desk, including a “TaCoat” from Taco Bell, Richardson Design’s new graphic design team, and details on

Legendary restaurateurWolfgang