This BBQ chain made its first move outside of Florida by turning an old firehouse in Atlanta into a restaurant.
Justin Cucci really didn’t want to do another restaurant. He and his team at Edible Beats had already developed four Denver hot spots, each a unique concept and all
Moving a flagship location while at the same time introducing a bold new look isn’t without stress for the team involved or without risk for the concept. But when that
Any concept with with the staying power to last 27 years is going to experience some ups and downs. Fazoli’s, an
Needing to keep its base of affluent, in-the-know guests coming back, this entertainment concept has rolled out its second new design in less than 10
Your restaurant is in tatters, utilities and cell service are out, there’s water everywhere, your POS system is torched, customers are displaced, and payroll’s
Many a great restaurant concept idea is hatched over drinks. In the case of Eberly, a contemporary
This better-burger chain has introduced a new prototype to emphasize food quality and its 21 burger recipes.
Three handcrafted drumheads, evoking the spirit of traditional Native American tribal drums, line the back bar wall and help to convey the
Competition for the dining dollar is fiercer than ever. High-quality options are available from a multitude of restaurants; grocery stores have entered the
Finding restaurants with large, comfortable alfresco dining spaces in New York City is no small task. So when word leaked that La
When Dallas-based Cowboy Chicken launched its franchise program in 2009, the company
The 47-year-old pizza chain’s new prototype follows the old pizzeria model.
A former food truck opens its fourth location with an ambitious adaptive reuse project.
This fast-casual chain managed internal and external relationships to update its look.
Sometimes advances in kitchen equipment technology can impact not just the menu but the entire customer experience. Penn Station
The sandwich chain moves seamlessly from daytime to nighttime with its new fast-casual concept.
Convenience store design impacts consumer perceptions and purchases of foodservice items, Technomic finds.
This James Beard semifinalist restaurant celebrates mid-Atlantic cooking in an environment that emphasizes tradition.
Romacorp, the parent company of Tony Roma’s, plans to redesign the concept’s flagship store in Orlando. When completed, the operation will measure 8,800 square feet and
Quick, creative makeover yields a fresh look for a hot new chef-driven restaurant
This fast-casual chain’s new prototype emphasizes the concept’s food-driven approach while addressing operational concerns.
Chef Tory Miller, the James Beard Foundation’s 2012 Best Chef–Midwest, has added another star to his constellation of concepts in Madison, Wis. His fourth restaurant,
In Cuba, “paladares” represent a unique and much-loved form of hospitality:
Georgia-based fast-casual chicken phenomenon Zaxby’s will get a new look, just in time for its 25th anniversary
Originally conceived as a temporary collaboration with the Foundation for the National Archives’ “What’s Cooking, Uncle Sam?” exhibit in Washington, D.C., ...
Industrial-Chic Design Sets the Stage for One Off Hospitality’s Hotel Restaurant Debut
Union Square Hospitality Group Takes its Roadside Shack Out for a Spin on Jersey's Route 17
Cooper's Hawk Winery & Restaurants brought its casually upscale wine-and-dine experience to the St. Louis market in
Bonanza-Ponderosa Brand Refresh Targets a New Generation
Page 2 of 3
