Focus Brands has captured the market on co-branded mall restaurants with its almost ubiquitous pairing of Auntie Anne’s and

“Dual branding is the future of our brands,” says Brian Krause, chief development officer at Focus Brands.

In 1940, Ken and Florence Hanna opened a Framingham, Mass., restaurant that soon gained notoriety for its signature salad dressing.

KFC got its start in Corbin, Kentucky. The Harland Sanders Café & Museum in the location of that original restaurant has been redesigned to better

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

Mutts Canine Cantina combined membership with beer, burgers, puppies and puns to create a recipe for business success.

For best results, it’s important that wayfinding elements clearly support their intended purpose and are in sync with your branding.

This Tex-Mex chain is keeping its irreverent feel with a redesign aimed at franchising.

In this interview, Stacie Colburn Hayes, chief marketing officer for Oath Pizza, details what was behind the brand refresh, how the team made it happen and what the chain

When Chick-fil-A’s design team set out to create a new brand home for the iconic chicken sandwich chain, it did so with the objective of developing a multifaceted,

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

Bakery-cafe chain Paris Baguette announced a comprehensive brand redesign that includes an elevated guest experience through every consumer touchpoint

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.