Development gurus from five brands spoke to rd+d about how the market is looking for them, currently and looking forward.
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
Results from rd+d’s yearlong reader survey
Over the last year, many restaurants, bars, food halls and other dining places have adapted their designs to ensure staff and customers stay safe.
Between them, these development professionals have more than 70 years of experience and have helped to grow some of the industry’s top brands. Read on for insights from
The adoption of touchless bathroom fixtures was well underway before COVID-19 upended the restaurant industry. But the coronavirus added fuel to this trend as more
Are designers thinking about pandemic concerns and trends when designing restaurants today?
Datassential reports 10.2% of U.S. food establishments permanently closed since the pandemic began, citing new data from the Chicago-based food industry research and
Cubbies have been making their entrance into restaurants, bolstered by the COVID-19 pandemic and consumers’ wish for contactless pickup.
You clicked, we curated. Here are six of our most popular articles from 2020.
You know when a ventilation system is performing well when nobody notices it. There’s a lot that goes into the design to achieve that result, though, and it’s critical to
Across many northern states in the U.S., the weather’s rapidly cooling, which isn’t good news when the majority of your customers are dining outdoors. Here we offer up
Despite a pandemic and a recession, Peter Cancro, CEO of Jersey Mike’s Subs, has been giving back, plotting a course to further success and upending what a brand is
Six months into the COVID-19 pandemic, and nearly 1 in 6 restaurants are closed either permanently or long-term. That equals nearly 100,000 restaurants.
Opening a new restaurant is extremely stressful at any time but the COVID-19 pandemic has made nearly everything exponentially more difficult.
When COVID-19 upended the way restaurants do business, many considered alternative ways to cater to their customers. Some added drive-thrus, others delivery, and a few
Some ideas that could help full-service operations make guests feel safer while dining on premises.
While much of the discussion surrounding COVID-19 has focused on how dining room shutdowns aimed at slowing the spread of the virus also slowed the restaurant businesses,
The extraordinary events of 2020 have spelled turmoil, upheaval, retrenchment and, in many cases, surrender for much of the restaurant industry.
With medical experts deeming the coronavirus less transmittable outside, outdoor dining is likely to appeal to many consumers and help draw them back to dining out. To
As the U.S. opens up, many changes are going into place for restaurants and one of them is a move to touchless, both in the digital and the analog realms.
In the two months since I last wrote an editor’s letter, the entire planet has been affected by the COVID-19 pandemic. As I write this, more than 50,000 people have died
Traditional disaster preparedness involves creating a plan for when chaos strikes, whether it’s brought forth by Mother Nature or manmade. As COVID-19 continues to shape
At the start of the year, GameWorks, Inc., an eight-unit “eatertainment” chain that pairs gaming and dining, had plans to add five units and dramatically increase its
Restaurants are pivoting to offer pickup, delivery and drive-thru during the COVID-19 pandemic. Never before has such widespread upheaval hit the restaurant industry.
Steve Starr, president of starrdesign, explains the tectonic shift restaurants are facing due to sudden changes in guests’ priorities, and how to address them.
Reports that buffet dining is dead have been greatly exaggerated. Pizza Inn launched a Right-Way Buffet effort to reassure guests as restaurants continue to reopen across
After the COVID-19 pandemic forced the closure of thousands of restaurants and other foodservice operations nationwide, many businesses had to quickly shift gears and
Mexican casual-dining chain On The Border Cantina reopened dining rooms at 45 restaurants across 5
Boca Raton, Fla.-based fast-casual Miami Grill announced a new prototype in the wake of the COVID-19 pandemic that does not include a dining room. Instead, it focuses on
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