You only get one chance to make a first impression. Typically, a patron’s first take of a restaurant centers on the entry area, both inside and outside. The entrance’s
Wall coverings are one of the keys to realizing the design vision. They can serve as backdrops that frame a space, provide wayfinding cues or, in the case of
Of all the tools available to designers to create a distinctive appearance, none may be more powerful than graphics. Logos, posters, menu boards,
An “open kitchen” is an imprecise term encompassing many types of designs. Depending on who you ask, an open kitchen can range from providing a view to the back of the
A restaurant’s audiovisual system’s ability to influence the dining atmosphere is undoubtedly a powerful factor. “AV systems are no longer thought of as vanity
Successful private dining rooms provide a relaxing environment for guests and a functional space for staff.
Richard Rawlings, star of the Discovery Channel show Fast ‘n Loud and owner of Dallas’ Gas Monkey Garage and Gas Monkey
General Tso’Boy, originally a flea market pop-up in New York City, will open its first brick-and-mortar restaurant in Austin
Organizing systems to speed throughput, maintain quality and improve accuracy determines drive-thru success.
Jimmy Buffett is definitely living his best life.
Designing and Positioning Server Stationsfor Efficiency
Houston-based Salata, which bills itself as "the next generation salad bar", has opened its second
A certain aesthetic springs to mind with traditional barbecue restaurants, where design often receives far less attention than smoke, sauce and brisket. The same does not
Restaurant queuing evokes different responses in people depending on their relationship to the line. If you’re an operator standing at the front of a long, snaking line,
When there’s nowhere to go but up, smart design strategies help restaurants rise to the
A well-designed and well-equipped outdoor patio can be a boon for restaurant guests and owners alike, offering a pleasant, al fresco dining
When customers enter a fast-casual restaurant, they head straight for the service line. That’s where they view the menu, place their orders, select from ingredients on
Advancements in lighting design and technology make it easier for restaurant operators to think outside the box. Once-standard fixtures are giving way to design-integral