Food halls are coming into their own.

“Your project is going to take three months longer than expected,” is not a sentence anyone relishes hearing.

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

The addition of offering grab-and-go items — even in unexpected market segments like fine dining — can drive sales and expand branding opportunities.

Two factors can derail a restaurant construction project: time and money. 

Authenticity is key to a restaurant having a soul, and it can’t be faked.

Here are seven ways to get the landlord to help with restaurant construction costs.

Restaurants aren’t the only ones working overtime to figure out how best to navigate to a “new normal.” Retailers, too, are being forced to innovate their way through

Two new concepts from Uptown Hospitality Group share an 8,000-square-foot former train depot in Charleston, S.C.

In the wake of the COVID-19 pandemic — handwashing stations are being installed in the front of house and designated for customer use.

Wing Zone is looking to remove people from its kitchens.

Living green walls and rooftop gardens provide urban spaces with biophilic elements and appealing aesthetics that are also

Building a restaurant can be a lengthy and expensive process, but there are ways to keep construction costs down. With a little forethought, some flexibility

Here are five best practices on moving a small brand into one with a national presence.

Working with a landlord is a delicate business but it doesn’t need to be fraught.

Top five best practices to opening a restaurant in a tight labor market.

Time for a little retail therapy? For many restaurants, adding retail elements to their operations has become a ticket to survival over the past year and a half,

Fax machines, cash registers and loyalty punch cards have been part of the business mix for restaurants for years. But modern consumers expect a different level of

To boost sales and help patrons and employees feel more comfortable, restaurants are reducing touchpoints and seeking to create contactless experiences. Here we take a

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.

In the age of COVID-19, the time has come to recast the self-service model.As hospitality designers and strategists, we can seize this opportunity to rethink

Opening a new restaurant is extremely stressful at any time but the COVID-19 pandemic has made nearly everything exponentially more difficult.

While much of the discussion surrounding COVID-19 has focused on how dining room shutdowns aimed at slowing the spread of the virus also slowed the restaurant businesses,

Your brand is what your restaurant is all about. It’s the sum and substance of who you are, what you stand for, your reason for being, and your restaurant’s moral

As product options and providers increase across the globe, narrowing down restaurant furniture can be difficult. Procurement can be even more difficult, particularly as

Restaurants are doing all they can to reassure customers that they’re clean and sanitary.

There are three main types of floors and each have pros and cons. 

When it comes to keeping costs under control, there are several measures restaurant operators can take to ensure projects stay on task and on budget.

Ask anyone who has opened a restaurant to describe their experience with the permitting process, and responses will vary from “piece of cake” to “nightmarish.”