The seafood stalwart is expanding its urban opportunities via a new 900-square-foot prototype.

Maximizing a restaurant’s footprint is a quest that has existed since the inception of restaurants.

Here are eight best practices for designing an effective small kitchen

Shawarma Press operates four locations in Walmart stores in Texas and has plans to open seven more before the end of the year. 

Smaller footprints, drive-thrus, outdoor seating — all trending previously have become pandemic-proofing prerequisites for many. 

Astro Lab Brewing operates a brewery and taproom out of a building that dates to the mid-20th century.

Little by little, restaurants have been getting smaller. Partly a function of rising costs and partly due to consumers’ drift away from on-premises dining, it’s a trend

Famous Dave’s opened the first of its smaller footprint prototype restaurants in Uptown, a commercial district in Minneapolis in December. The new restaurant is

Tom & Chee, a fast-casual restaurant chain with nine locations that specializes in grilled cheese and tomato soup, has unveiled a new prototype, &-Crafted, which

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

Huddle House is getting smaller but still growing. The Atlanta-based company is expanding both via company-owned and franchised stores while offering a smaller store

Fajita Pete’s plans to open 10 new restaurants throughout Texas, which

Rising to operating challenges presented by the pandemic means not only making front-of-house modifications that aim to keep guests safe but also focusing on what can be

Atlanta-based Pretzelmaker unveiled Fresh Twist by Pretzelmaker, a new concept that expands the chain’s daypart offerings but can

Customers seldom rave about good service, but they sure take note when it’s bad. For QSRs and upscale eateries alike, long waits at the counter, drive-thru window or

The drive to reduce kitchen footprints is essential to deliver foodservice to more convenient locations with a reasonable investment.