Operators are remodeling, according to the latest pulse survey from rd+d. And it’s a split!
While inflation appears to be easing for consumers overall, construction costs have gone up, according to rd+d readers.
74% of survey respondents said construction and material costs are substantially higher in 2022 when compared to 2021.
Here are seven ways to get the landlord to help with restaurant construction costs.
Readers of restaurant development + design magazine are almost always opening or remodeling new restaurants. But how many?
Ten years ago, restaurant development + design celebrated its own grand opening, bringing a fresh new editorial concept to market: a magazine we hoped would feel a bit
Building a restaurant can be a lengthy and expensive process, but there are ways to keep construction costs down. With a little forethought, some flexibility
Heading into winter 2021, 38.66% of rd+d readers surveyed said ongoing supply chain challenges and increased construction costs were their top business concerns in a
An overwhelming majority — 70.73% — of restaurant development + design readers surveyed in June 2021 said construction and material costs are substantially higher this
Last summer, Denny’s opened a converted restaurant in Globe, Ariz., which took just two and a half months to build. David Beshay credits this speedy opening to good
Careful advance work kept the renovation of a 200-year-old building on track for opening.
In an ideal scenario, restaurant construction would go smoothly. Everyone from the restaurant operator to the project designer to the general contractor would stay on the
In the restaurant industry, delayed openings are a persistent concern for restaurant owners and developers. Whether it’s a venture backed by a respected restaurateur or a
Careful planning and strong communication are two keys to ensuring a successful restaurant construction process. By planning well and making sure everyone — from
With investment on the upswing, many building developers, owners, and managers continue to invest funds into new construction projects as well as renovations.
As a senior project manager for a general contractor that specializes in restaurant projects, I’ve helped clients open restaurants in several different states. While most
Doug Jacob is co-owner of TORO restaurantin New York (above), as well as JWALK, a New York-based creative and branding agency. The team’s first full-service restaurant
Value engineering is not a dirty word. In the world of responsible project management, it’s a necessary part of the equation. One key aspect to keeping the value in value
Refreshing a restaurant is like updating old recipes: some need a dash of salt, while others require the addition of entirely new ingredients. As time passes, any
Controlling costs is critical when it comes to restaurant design and construction. Without the proper checks and balances, projects can go off the rails and budgets can
Innovative restaurant operators continue to collaborate with creative designers to develop restaurants out of shipping containers. The results are smaller, focused
Time is money. This is precisely the essence — and headache — of change orders, especially in the deadline-driven restaurant
Hospitality spaces often present a specific set of engineering challenges for contractors, requiring you to create cost savings while still delivering the client’s
Often, restaurant owners put their trust in an architecture firm to manage most aspects of a construction project, including
To date, Which Wich CEO Jeff Sinelli has founded three franchised restaurant chains. At first, he strictly followed his lawyer’s advice for enforcing
Thanks to an improving economy, construction trends for 2015 include an increase in retail and restaurant ground-up construction and a rise in shopping mall renovations,
Water. It's the lifeblood of most any restaurant. As such, it becomes one of a restaurant's most expensive line items and the cost shows no signs of receding.
With the residential market leading the way, the construction industry is finally on the rebound.
It’s a small but growing practice that’s satisfying some chains’ need for speed and uniformity.
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