Automats are certainly an ideal concept for COVID-cautious customers, but they probably have staying power.
Over the last year, many restaurants, bars, food halls and other dining places have adapted their designs to ensure staff and customers stay safe.
To boost sales and help patrons and employees feel more comfortable, restaurants are reducing touchpoints and seeking to create contactless experiences. Here we take a
Experts and readers weigh in on what they learned over the past year and how they plan to apply those lessons moving forward.
Pizza Hut is doubling down on safety and convenience by launching The Hut Lane, a dedicated digital order pickup window available at more than 1,500 locations across the
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
Cubbies have been making their entrance into restaurants, bolstered by the COVID-19 pandemic and consumers’ wish for contactless pickup.
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.
Slightly more than 40% of rd+d’s readers believe takeout and delivery-only operations will drive development in 2021, according to a December 2020
You clicked, we curated. Here are six of our most popular articles from 2020.
4 keys to successfully evolving a brand.
In an attempt to satisfy consumers’ cravings for the convenience of off-premises dining, P.F. Chang’s brought its To-Go concept to New York City, with plans to add more
The new design was developed based on months of consumer research in order to provide guests with a club-level experience that appeals to evolving consumer demands.
When COVID-19 upended the way restaurants do business, many considered alternative ways to cater to their customers. Some added drive-thrus, others delivery, and a few
Old Fashioned, with a Twist
Steve Starr, president of starrdesign, explains the tectonic shift restaurants are facing due to sudden changes in guests’ priorities, and how to address them.
Boca Raton, Fla.-based fast-casual Miami Grill announced a new prototype in the wake of the COVID-19 pandemic that does not include a dining room. Instead, it focuses on
Restaurants are doing all they can to reassure customers that they’re clean and sanitary.
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
What can I do to prepare my restaurant for takeout and delivery orders?
Operators have several options when making room for takeout within a restaurant’s four walls. They can decide to renovate their
