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,

Traditional disaster preparedness involves creating a plan for when chaos strikes, whether it’s brought forth by Mother Nature or manmade. As COVID-19 continues to shape

At the start of the year, GameWorks, Inc., an eight-unit “eatertainment” chain that pairs gaming and dining, had plans to add five units and dramatically increase its

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,