A few trends continue to remain popular, but flexibility and community are driving a lot of design decisions.

Rapidly changing consumer tastes put pressure on restaurants to update menus frequently.

Maximizing a restaurant’s footprint is a quest that has existed since the inception of restaurants.

Inspired by Paris’ café culture, the operation brings to life owner and executive chef Forough Vakili’s vision for a casual-yet-sophisticated all-day café, market, wine

UNO Pizzeria & Grill introduced a new franchise concept that recreates the look and feel of the brand's original Pizzeria UNO Chicago location.

Taco Bell is evolving its Cantina concept again — and circling back to drive-thrus.

Now nearing a year’s duration, the pandemic is still wreaking havoc on the hospitality industry. In this era of social distancing, bars have been especially stymied,

Coolgreens teamed up with architecture and engineering firm Interplan to design a flexible prototype that will scale from 1,000 to 2,200 square feet.

How Chipotle, Wow Bao and other chains are pursuing innovative development tracks.

Designing for maximum flexibility was important before the pandemic, but the nimbleness that operators had to exhibit in 2020 was unlike anything the industry

Le Macaron French Pastries added a mobile kiosk to capitalize on the growing quick-serve and snack trend. The chain will target captive audience spaces like airports,

Burger Village, the New York City-based organic burger chain with full-service restaurants in Long Island and Brooklyn (and plans for quick-serve locations in the same

Jamba, Inc. will push its convenience-driven formats in the Dallas-Fort Worth market with three new openings.

When competition stiffens or the economy weakens, restaurant chains face the challenge of finding new, creative ways to pursue expansion. These days, competition is

Customers seldom rave about good service, but they sure take note when it’s bad. For QSRs and upscale eateries alike, long waits at the counter, drive-thru window or