Here are eight best practices for designing an effective small kitchen

Before the COVID-19 pandemic, QDOBA Mexican Grill would not even consider adding drive-thru service to its establishments.

The foodservice industry is forecast to reach $997 billion in sales in 2023, driven in part by higher menu prices, according to the recently released National Restaurant

Jeremiah’s Italian Ice debuted a new 1,500-square-foot store layout that will guide the brand as it identifies ways to achieve a more efficient growth model for its

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