Papa Johns recently created two new prototypes — both designed differently. Here are seven best practices for designing both prototypes.

There’s plenty to celebrate as the restaurant community continues to rebuild and apply important lessons learned over the last several years of upheaval. 

Krystal unveiled a new prototype this week. The smaller, more economical unit is designed to allow for more franchise growth.

Chris Milton and his partner in designing the Toasted Yolk prototype, Brian Chandler, share their best practices for creating a flagship restaurant.

Jeremiah’s Italian Ice debuted a new 1,500-square-foot store layout that will guide the brand as it identifies ways to achieve a more efficient growth model for its

Walk-On’s Sports Bistreaux’s newest prototype aims for greater efficiency and a lower cost of entry for franchisees.

Here, Chief Development Officer Jeff Sturgis discusses what the New South prototype has meant to Another Broken Egg.

Getting the scoop on new prototypes is something readers of rd+d are always interested in, but they are split on their new prototype plans for 2022.

In this interview, Stacie Colburn Hayes, chief marketing officer for Oath Pizza, details what was behind the brand refresh, how the team made it happen and what the chain

Sandwich-focused fast-casual Schlotzsky's opened its first Design 1000 restaurant in Oklahoma City.

The brand’s new cashless, digitally focused prototype will also serve as a rapid testing location for new equipment and layouts.

Let’s take a moment and celebrate these fabulous, functional designs judged to be among the best of the best in rd+d’s annual contest.

Founded in Chicago in 1990 and now headquartered in Dallas, the new Bar Louie prototype is a lighter and brighter spin on the chain’s earlier iteration.

Panera recently debuted a new restaurant design in Ballwin, Mo., that doubles down on the brand’s shift to meet the demands of drive-thru and off-premises dining.

As part of a comprehensive rebranding effort, Papa Johns has developed a restaurant design and visual identity, including an updated logo.

The acceleration is a result of the new design outperforming the system.

UNO Pizzeria & Grill introduced a new franchise concept that recreates the look and feel of the brand's original Pizzeria UNO Chicago location.

Lemonade, a California-based fast-casual brand known for its seasonal food and drink menu hosted a grand re-opening of their Toluca Lake, Calif., location in October to

In effort to reduce costs and maximize output, casual dining chain ...

Designing a prototype is no mean feat. Here we look at five best practices for creating one.

Arizona-based build-your-own Hawaiian poké bowls concept Koibito Poké opened its fourth location in Scottsdale.

Fast-casual chain Moe’s Southwest Grill updated its design at more than 50 stores in the Greater Atlanta market.

Fast-casual concept Freddy’s Frozen Custard & Steakburgers’new prototype design is its first without a traditional dining room,

QSR Krystal Restaurants LLC unveiled plans for its new restaurant prototype. The new location will be built in the brand’s hometown, within minutes of its Atlanta

The Halal Guys worked with Rubber and Road Creative, a San Francisco-based brand strategy and retail design firm, to create a new fast-casual design that balances the

Panera’s next gen restaurant design includes enhanced digital capabilities, personalized options and more drive-thru access.

On The Border Mexican Grill & Cantina travels all the way back to the 1980s with its new prototype in Alpharetta, Ga., that pays tribute to the chain’s very first

Convenience retailer 7-Eleven introduced its Evolution Store concept in 2019. All seven Evolution Stores included a restaurant concept. When the chain opened its eighth

Latin comfort food concept Panna seeks to offer a warm, welcoming environment that people of all backgrounds can enjoy.

El Pollo Loco revealed its L.A. Mex prototype and remodeled 3 locations in the new image with plans to remodel 300 more in the coming years.