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.
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
Saladworks CEO Patrick Sugrue is taking an unconventional approach to nontraditional development by putting Saladwards inside grocery stores, among other innovative
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
San Francisco's KAIYŌ restaurant design blends contemporary decor with natural elements, and art.
Iraklis Karabassis, restaurateur and founder of IK Retail Group in Washington, D.C., has opened his first concept in South Florida, ...
The purpose of a restaurant is simple: To feed people. But, beyond that, it has to make a good return on investment (ROI) to keep shareholders happy and to help the
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
In 2008 Michael Dorf, former owner of New York’s iconic Knitting Factory, opened his first City Winery in the Big Apple. This
Restaurants are finding great new ways to enhance the guest experience using technology. For some, that means more customer-facing tech tools; for others, it’s all about
In 2009, the first Gyro Shackopened in Boise, Idaho, operating out of less than 200 square feet.
Dunkin' Donuts opened a location inside the Hard Rock Hotel & Casino Las Vegas.
Known for its iconic red, white and black double drive-thru buildings, Checkers & Rally’s Restaurants, Inc., moved away from
From the proprietor behind the successful Bar Marta in Chicago comes a new venture in the city’s food-centric West Loop.
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 —
Artist, builder and designer John Sofio founded his Los Angeles-based design/build firm Built, Inc., in
As project manager and senior designer at Puccini Group, the global hospitality concept and
Transforming a restaurant from one distinctive brand to a very differently themed establishment is hard enough. Try
Page 2 of 3