Great Harvest Bakery Cafe, a franchise and specialty bread concept, has recently opened its first location with a fully-functioning drive-thru.
Captain D’s recently opened its newest franchised location in Memphis.
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,
Sandwich-focused fast-casual Schlotzsky's opened its first Design 1000 restaurant in Oklahoma City.
Restaurant chains are now offering a flood of new prototypes that cater to the off-premises-only diner.
Barbeque franchise Famous Dave’s is opening its first drive-thru model.
Bad Ass Coffee of Hawaii unveiled new prototypes that emphasize franchisee and customer flexibility, including double drive-thru lanes and streamlined order pickups.
Ongoing pulse surveys of rd+d readers have shown that off-premises and outdoor dining were major areas of operator investment in 2020 and 2021.
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
The coffee shop strategy of creating a third place — a spot outside home and work — for people to gather, might be a waning trend. Black Rock Coffee Bar is among the many
Panera recently debuted a new restaurant design in Ballwin, Mo., that doubles down on the brand’s shift to meet the demands of drive-thru and off-premises dining.
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
Chipotle Mexican Grill opened its first restaurant with its digital drive-thru, called a Chipotlane, in Canada in Port Coquitlam, BC.
Smaller footprints, drive-thrus, outdoor seating — all trending previously have become pandemic-proofing prerequisites for many.
The exterior is crucially important in getting customers inside.
Designing a prototype is no mean feat. Here we look at five best practices for creating one.
Fast-casual concept Freddy’s Frozen Custard & Steakburgers’new prototype design is its first without a traditional dining room,
The COVID-19 pandemic led to a surge in drive-thru and curbside pickup, and QSRs were well-positioned to take the lead. As demand for drive-thru service spiked, car
Focus Brands opened its first co-branded Auntie Anne’s and Jamba location that features a drive-thru.
Panera’s next gen restaurant design includes enhanced digital capabilities, personalized options and more drive-thru access.
According to Euromonitor, ghost kitchens could be a $1 trillion global business by 2030. Ghost kitchens are restaurants with no seats, whose business is all takeout.
Taco Bell is evolving its Cantina concept again — and circling back to drive-thrus.
Chipotle Mexican Grill continues its expansion into Canada with a location in Surrey, B.C.
As the pandemic raged on late last year, countless quick-service restaurants debuted shiny new prototype designs. While the menus of each concept differed somewhat, the
MOOYAH Burgers, Fries & Shakes plans to open up to three drive-thru locations by the end of the year.
The new prototype design for la Madeleine French Bakery & Café includes the chain’s first-ever drive-thru. In addition to a bright and airy interior, the
Under CEO Kevin M. Bazner's leadership, A&W has developed a new brand strategy, the result of which has been nine years of same-store sales growth. The pandemic
Designing for maximum flexibility was important before the pandemic, but the nimbleness that operators had to exhibit in 2020 was unlike anything the industry
The health-forward, Hawaiian-inspired chain will open the first location using these “Cruise Thru” lanes in the spring of 2021.
The first Rita’s compact drive-thru unit in Hermitage, Pa., has proved successful enough to become part of the chain’s development plans going forward.
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