Why have restaurant-market hybrids become such a rising trend? It’s simple math, really. When well designed, the whole becomes greater than the sum of its parts.

Amy's Kitchen, the pioneering manufacturer of vegetarian frozen entrees, soups and other items, is now on a mission to "shake up American fast food."

Retailers Ramp Up In-Store Restaurants

The American Institute of Architects Los Angeles (AIA | LA) announced the winners of the ninth annual Restaurant Design Awards during the Dwell on Design exposition in