MB Within Interior Design, based in Charleston, touts a portfolio of restaurant, residential and retail clients from Charleston to New York and beyond.

Tim Spiegelglass has been involved in the construction industry since before he could walk. He was born into the family that owns Spiegelglass Construction Company in St.

Restaurants have been a specialty of Ervin Architecture since its founding and its portfolio of architecture and interior design work now showcases a diverse array of

Othman shares some highlights and challenges of the journey so far.

What’s in? What’s out? For insights on trends and strategies, we turned to four veteran designers and architects.

 Alixandra Jade is an artist in Edmonton, Alberta, Canada, who paints murals inside restaurants. 

Protein Bar & Kitchen (PBK) is primed for growth.

Franchise developer Antonio McBroom discusses getting into franchising and growing his business.

In Boston, COJE Management Group is synonymous with dining that offers great food, social-media-friendly drinks, and maximalist designs that together

Relative to some of the giants that dominate the segment, Fat Boy’s Pizza may be relatively small, but the chain has a hearty appetite

Here, we talk to Yuwen Peng about food hall design.

From navigating supply chain challenges to finding people to staff each new location, adding units has never been trickier for restaurant chains.

We talked to five restaurant chain leaders to get their take on where the restaurant industry is right now and where it’s going. 

John Kirk, AIA, partner at Cooper Robertson, discusses the master plan and architectural design for the historic Farmington Country Club in

Mutts Canine Cantina combined membership with beer, burgers, puppies and puns to create a recipe for business success.

Development gurus from five brands spoke to rd+d about how the market is looking for them, currently and looking forward.

Theresa English, Principal at TK Architects, provides insight on post-pandemic cinema and “eatertainment” designs.

Founder of Taffer’s Tavern, Executive Producer & Host of Bar Rescue, Jon Taffer discusses his vision for the casual-dining restaurant of the future, how his concept

For this year’s Designers Dish, we turned to six professional designers to share their thoughts and advice.

A Q&A with Chief Operating Officer for Margaritas Mexican Restaurants

Alex Williams, chief brand officer for Moe’s Southwest Grill, discusses the chain’s new focus on drive-thru and what his team learned from the challenges brought on by

Yuwen Peng’s expertise in hospitality, retail and entertainment design has contributed to the development of many award-winning projects around the world. 

In this Q&A with Freddy’s Frozen Custard & Steakburgers’ Co-Founder and COO, Scott Redler explains the company’s vision and long-term plans to grow the brand —

Eric Taylor, Vice President of Development, recounts the wild ride that was 2020, Tijuana Flats’ new prototype and what the future holds for the chain’s development

Compiling an impressive portfolio that spans more than a decade, Julie Babcock is recognized for her inventive sense of design that scales from intimate projects to

Under CEO Kevin M. Bazner's leadership, A&W has developed a new brand strategy, the result of which has been nine years of same-store sales growth. The pandemic

Despite a pandemic and a recession, Peter Cancro, CEO of Jersey Mike’s Subs, has been giving back, plotting a course to further success and upending what a brand is

It didn’t take long for Greek from Greece (GFG) Café-Cuisine to make apparent its intent to become a strong player on the U.S. fast-casual restaurant scene.

While much of the discussion surrounding COVID-19 has focused on how dining room shutdowns aimed at slowing the spread of the virus also slowed the restaurant businesses,