While economic pessimism seems to be high, the data suggest there’s reason for optimism, per the latest pulse survey conducted by restaurant development + design
74% of survey respondents said construction and material costs are substantially higher in 2022 when compared to 2021.
Supply chain and staffing shortages dominated reader concerns in a recent rd+d pulse survey.
Outdoor dining is as hot as ever this summer.
The pandemic led many to speculate that the suburbs would see a restaurant boom.
Business is booming for many, and brands are continuing to expand despite the many challenges present in today’s market.
Readers of rd+d are split on whether the growth in off-premises dining is changing their site selection process.
Getting the scoop on new prototypes is something readers of rd+d are always interested in, but they are split on their new prototype plans for 2022.
While permitting and attendant timelines often vary by municipality, 67% of rd+d readers surveyed in April said the permitting process is taking longer than it did before
The overwhelming majority of rd+d readers surveyed in April — 69% — said that supply chain issues had forced them to change construction plans on their current
Despite a widespread labor shortage and supply chain concerns, 58.76% of rd+d readers surveyed said they are able to find qualified contractors and subcontractors to
Readers of restaurant development + design magazine are almost always opening or remodeling new restaurants. But how many?
How often should a restaurant design be refreshed? rd+d subscribers weigh in.
Ongoing pulse surveys of rd+d readers have shown that off-premises and outdoor dining were major areas of operator investment in 2020 and 2021.
Results from a December 2021 subscriber pulse survey.
Results from rd+d’s yearlong reader survey
Heading into winter 2021, 38.66% of rd+d readers surveyed said ongoing supply chain challenges and increased construction costs were their top business concerns in a
It’s taking longer than expected to get permits and plans approved, according to 62.2% of restaurant development + design readers who participated in a survey fielded in
Despite mobile ordering and off-premises dining becoming increasingly common, not all designers are developing kitchens with higher volumes in mind.
The majority of restaurant development + design readers surveyed in June say supply chain shortages are affecting their projects this year.
An overwhelming majority — 70.73% — of restaurant development + design readers surveyed in June 2021 said construction and material costs are substantially higher this
In a survey of restaurant development + design readers fielded in June, the vast majority noted that despite the popularity of ghost kitchen as a topic, few had been
Biophilic design — bringing the natural world inside — topped the list of aesthetic trends moving the needle on pitches and current projects.
In rd+d’s December survey, readers revealed that outdoor dining dominated operator investments in 2020. In rd+d’s February survey, we followed up on that idea, asking
Readers of restaurant development + design magazine plan to incorporate all kinds of touchless technologies into their upcoming projects, according to a February survey
Are designers thinking about pandemic concerns and trends when designing restaurants today?
Datassential reports 10.2% of U.S. food establishments permanently closed since the pandemic began, citing new data from the Chicago-based food industry research and
What does the easing of some alcohol regulations mean for bar design? Not much yet, at least according to a February survey of restaurant development + design
Nearly half (48.45%) of rd+d readers believe dine-in experiences need to feel like an event post-pandemic — and that means designs will not be stripped down or minimalist
Nearly half of all rd+d readers (42.78%) said that improving and expanding off-premises dining across most segments will continue to trend post-pandemic.
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