2020 should be a fascinating year in the restaurant industry as we embark on a new decade that promises an even greater allegiance to change than the one that we are

When you do a job for a few years, you learn the seasonal ebb and flow that comes with it. Some days you’ll dread, but luckily for me, those are few and far between.

Well, that’s the goal, right? This is the time of year when businesses large and small try to peer into the future and form an idea about what the coming year will

If comparison is the thief of joy, then the key to happiness might be found by staying in your own lane. After all, reminding yourself to stay in your own lane is a great

How do we bring budgets down? How do we manage tight budgets? What was the budget? Did they meet the budget? How did they meet the budget? How does that restaurant look

Many thanks to all of you who took the time to stop by our booth at The NAFEM Show last month in Orlando, Fla., to have your picture taken and put on the cover of

The January/February 2019 issue of rd+d marks the beginning of the seventh year of existence for this still-young publication. It is impressive to see how the

Do you make lists and resolutions and balance on the edge of goals and

It’s been an intense few weeks of travel and thinking about the future.

A few weeks ago, I visited a restaurant profiled in an earlier issue. The design called for putting up a grand chandelier above the bar area, but there were delays and

Predicting the future is easy, but predicting the future accurately can be really hard. Contributing Editor Caroline Perkins makes that point very clearly in the intro of

This issue of rd+d comes just in time to remind you of a whole slew of exciting upcoming events.

Michelin, manufacturer of tires and publisher of restaurant guides, did something unexpected this year by bestowing

Spring is in the air, and it can’t get here fast enough.

While editing this issue and reviewing its key themes and aesthetics, I kept thinking, “Oh, I love this! This is one of my favorite things!” And while I’m not handing out

As a woman who has worked closely with men in male-dominated industries for more than three decades, you can believe that the #MeToo movement holds some resonance for

A note from the editor in chief: Some people don’t like trade shows. And it can be easy to understand why. You can spend hours on your feet — hobbling around

A note from our publisher. 

Talking to people with a passion for their work is one of the greatest things about my job. 

In 2012, we started restaurant development + design as a complement to our established magazine Foodservice Equipment

Single Speed Brewery began operating in Cedar Rapids, Iowa, in 2012 with a brewing operation and a taproom that seats

Restaurants occupy a unique place in our society. At their core, they offer the opportunity to engage in the most human of endeavors, to share a meal with

Some would argue that restaurants have been behind the curve on tech. I’m inclined to agree. Why should a high-touch hospitality industry be overly concerned

There is nothing like watching a plan come together. Whether it’s completing a winning restaurant design, creating an innovative new menu, pulling off a

A recent meeting in my office with a VIP, our senior sales director's beloved dog, Hunter. 

Remember the telephone game? Wait — let’s back up, do you remember landline telephones that used to sit on your

I spent a week in Orlando at the beginning of February. Yes, much of that week was spent on a trade-show floor, but compared with wintering in Chicago, I wasn’t going to

In studies on human happiness, it’s been proven that many people feel best when they enter a state of “flow,” which, according to psychologist Mihály Csíkszentmihályi,

It’s a brand new year and, with the tumult of 2016 behind us, at Zoomba Group we’re looking

Restaurateur Ric Addison of the Dream Hotel brand has announced the opening of two new Midtown Manhattan venues that will join the ...