Jeff Vickers, senior vice president of franchise development for Which Wich and Paciugo, talks about the company’s plans.

Furnishings and finishes set the stage, but it’s often the art pieces displayed that really bring restaurant interiors to life and create brand differentiation.

A Q&A with Dustin Glasscoe, Founder & CEO, Vermont Farm Table

A Q&A with Bart Kulish, President, MTS Seating

Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and

There’s a new look at Beef ‘O’ Brady’s. The Tampa, Fla.-based brand is remodeling both franchised and corporate locations and seeing a related sales increase.

The

A Q&A with Dean Jeffery, Head of Marketing and New Product Development, Grand Rapids Chair Company

Talk about hot industry trends like farm-to-table, better burgers, local sourcing, all-day breakfast, even fine-casual service, and the folks at Farmer Boys Restaurants

In this Q&A, Dwayne MacEwan, principal and creative director of DMAC Architecture, provides insight into his firm’s design for Greenwood American Kitchen and Bar,

Founded in Auburn, Ala., in 2008, Chicken Salad Chick serves a dozen kinds of chicken salad across four flavor profiles — traditional, spicy, savory and fruity/nutty — as

Silva’s Fresh Eatery + Churrascaria in Santa Ana, Calif., a Brazilian-style steakhouse that opened last year, spans 3,800 square feet and seats 80. We found out how

In this Q&A, Gina Venezia, vice president of construction and development at B.GOOD, discusses the updated design why the chain chose to make some BOH line

Tradd’s, a fine-dining restaurant in Charleston, S.C. opened at the end of 2018 in a freshly renovated space that brought southern tradition and modernity together in one

Mighty Quinn's Barbecue has updated its look to better accommodate both flow of service and its catering/takeout business. Check out this Q&A with founder Micha

Fifteen years ago, Slim Chickens opened its doors with a single store in Fayetteville, Ark. In the years since, it’s gradually

San Francisco's KAIYŌ restaurant design blends contemporary decor with natural elements, and art.

Restaurants that can transition from daytime to night can bring in revenue from multiple dayparts.

Nick Reader started out with a love of both food and football (he’s a former chief financial officer for the Tampa Bay Buccaneers), joined forces with his friend Bob

More than a decade ago, a partnership was quietly formed. Vincent Celano, owner of Celano Design Studio in New York City,

Designed by EDG and Axis Architecture, Scroll Bar Waterside

Recently, Little Caesars opened its ...

Ping Pang Pong, a Chinese restaurant inside the Gold Coast Hotel and Casino in Las Vegas, unveiled a

In 2009, the first Gyro Shackopened in Boise, Idaho, operating out of less than 200 square feet. 

Known for its iconic red, white and black double drive-thru buildings, Checkers & Rally’s Restaurants, Inc., moved away from

Actor/rapper Chris “Ludacris” Bridges and Jackmont Hospitality have partnered to open a restaurant at Hartsfield-Jackson Atlanta International Airport.

Boston’s dining scene has exploded in recent years, and the design — not just the food — of its newest and trending

“Better burger” chain Smashburger announced that it has opened two new locations on college campuses.

To keep a restaurant humming, every aspect of operations needs to run smoothly and efficiently. Just one detail gone awry —

A quick list that includes branding news, expansion plans, franchise efforts, restaurant openings, and more.

Jamba Juice has opened an “innovation bar” location in Pasadena, Calif., where the operation will create and test new food and