With a few bright ideas, chains can add a little something unexpected to delight and entertain guests while still staying true to their brand.
Here are their six best practices for designing for flexibility in future renovations.
You can tell a lot about a restaurant by observing the seating.
Although fabric and textiles may not be top of mind like furniture, lighting and other integral design elements in commercial foodservice, they are impactful to the
Adapt outdoor areas with FiberBuilt’s 10-foot-by-10-foot Classic Pop-up Tent. Suitable for use in such applications as outdoor dining, pickup or takeout order
Commercial Powder Coated Flame Tower Patio Heater by David Di Meco Design pumps out up to 40,000 BTUs across a 15-foot diameter heat range.
Outdoor dining dominated in 2020 in the wake of the COVID-19 pandemic, and many operators believe it will continue to do so in 2021, according to a December survey of
In the latest figures from the Centers for Disease Control (2017-2019), 42.4% of American adults are obese. Larger guests may suffer embarrassment because they can’t fit
When plotting the floor plan, designers consider the flow of traffic through the space, fire code compliance and table placement. Depending on the level of service,
Like menus, service and overall decor, restaurant furniture should reflect the design and functional goals of the venue. With chairs, it’s the upholstery, frame material,
Furnishings and finishes set the stage, but it’s often the art pieces displayed that really bring restaurant interiors to life and create brand differentiation.
A Q&A with Dustin Glasscoe, Founder & CEO, Vermont Farm Table
A Q&A with Bart Kulish, President, MTS Seating
Ah Yung Kitchen, the second restaurant by Michelin starred chef Ah Yung, presents refined Cantonese cuisine in a setting designed by OPENUU’s principals to subtly evoke a
A Q&A with Dean Jeffery, Head of Marketing and New Product Development, Grand Rapids Chair Company
The right number of tables in a restaurant is a balancing act between generating revenue and creating the perfect ambiance
Many Americans are losing their inhibitions, at least when it comes to choosing to sit down and dine next to strangers. Communal tables are fast becoming familiar
