Publisher's Letter

  • Have you ever listened to an intelligent person discussing the federal budget or our national economy and mistakenly say the word “millions” when they really mean

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  • 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

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  • 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

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

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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 our publisher. 

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

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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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  • Round Table Pizza, a pizza franchise with over 450 restaurants on the West Coast and in Alaska and Hawaii, introduced a

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