Technology is clearly changing the face of the restaurant industry, and operators must decide how to implement new technology to keep up. However, it is key for
America’s malls are struggling, with vacancy rates climbing to 9 percent in the third quarter of 2018. But it’s not all bad news: Luxury malls are doing
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
Have you ever noticed how, over time, a huge number of things become must-haves in a kitchen? I call this The Creep.
Rudy Miick is veteran restaurant and foodservice consultant who has opened hundreds of restaurants in his 30-plus-year career. Though
A trend is a general direction in which something is developing or changing. Trends manifest as a reaction to larger societal movements, which are driven by shifting
While new technologies promise to make restaurants more efficient, operators should focus on using them to improve the customer experience.
The two dominant trends in retail development — lifestyle centers and mixed-use buildings —present unique challenges for
Back Yard Burgers has introduced a new, contemporary design that features an open kitchen and updated interiors along with
Tips from the pros to faster restaurant development and design projects.
Fast-casual burger chain Burger Fi has opened its first store in London. This is the chain’s second international location; the first
Convenience store design impacts consumer perceptions and purchases of foodservice items, Technomic finds.
Why is it that we always start on a design with extremely high expectations yet never want to spend the time in the beginning to make sure the outcome meets all those
Choosing the right site — one that is optimal for your concept, the right location for your customer base and at the right time for the place — is paramount to your
Informed Decisions about Your Flooring Installation Can Ensure Success
Hospitality spaces often present a specific set of engineering challenges for contractors, requiring you to create cost savings while still delivering the client’s
It was 1990. I was just barely 18, and my first real job was delivering pizzas for Rocky’s Pizza Ring. This local mom-and-pop joint could have
“You don’t know how to design anything! You need to just sit down and listen and maybe you will learn something.” This was the opening salvo in what eventually became a
It’s a refrain repeated too often by casual industry observers: Casual dining is dying. Yes, some big-name brands in the segment are struggling. Full-service concepts
The layout of a restaurant can have a measurable impact on its success. From the communication between the host and kitchen to the placement of walk-ins, restaurant
Would your spouse believe that you've changed simply because you drop a couple of hundred dollars on some expensive new denim and a designer jacket? (Well, my wife tells
Most companies waste money when doing remodels/rebrands. They don't do it consciously, they just fail to fully consider their guests and, particularly in the current
Facing a redux project? Ed Doyle, president of RealFood Consulting in Boston says every project is different but there are pros and cons to consider before deciding