Many restaurant companies are finding shrinking store counts is an ideal way to strengthen a brand and ready it for growth.
First opened in 1847, the bar has hosted luminaries such as Walt Whitman, Mark Twain and Abraham Lincoln.
Either choice can bring amazing benefits to your restaurant.
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.
Located directly on San Francisco bay in Tiburon, Calif., Sam’s Anchor Cafe is a local institution set to celebrate its 100th year in 2020. The operation was recently
Subway plans to remodel more than 10,500 U.S. restaurants by the end of 2020. The chain has completed nearly 1,400 remodels globally and says 900 more are underway.
In this Q&A, Cousins Subs' President and CEO Christine Specht discussing remodeling stores, strategic closing of stores and the future of the Wisconsin-based
Arby's Restaurant Group, Inc. (ARG), franchisor of nearly 3,400 Arby's restaurants worldwide, has launched a major remodeling program across its nationwide network.
How do I coordinate remodels or refreshes with lease requirements?
Recorded live on February 13, 2018View this recorded webcast free on demand
Renowned chef Rick Bayless has operated Chicago’s Topolobompo
Some would argue that restaurants have been behind the curve on tech. I’m inclined to agree. Why should a high-touch hospitality industry be overly concerned
There’s a rule of thumb in the restaurant industry that remodels should happen every seven years, but that’s not always best. This raises the question, when is
Good food alone won’t turn a franchise into a roaring success. To succeed, an operation needs a solid franchisee support system and, of course, a design that compliments
Tasked with completely remodeling popular 13-year-old LA organic American eatery Hedley’s, designers John Sofio and Dominique Labaki from
The Boundary, a bustling local bar and grill in Chicago’s bustling Wicker Park neighborhood, underwent a complete renovation in just two weeks. The remodel included
Santa Monica’s popular beachside restaurant 41 Ocean unveiled a new, modern design and updated menu by Executive Chef Patrick Florendo. Both the design and the menu focus
Most companies waste money when doing remodels/rebrands. They don't do it consciously, they just fail to fully consider their guests and, particularly in the current
Facing a redux project? Ed Doyle, president of RealFood Consulting in Boston says every project is different but there are pros and cons to consider before deciding