letters

  • 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

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  • 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

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  • 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

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

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  • On page 78 of the latest print issue, you’ll find a recap of our second Foodservice Equipment and

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  • 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

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  • 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

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  • As a card-carrying member of Gen X, a generation predisposed to irony and self-doubt, it can be hard to share successes without first discounting our efforts. Luckily,

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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,

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

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