A roundup of interesting bits of news that came across the editor’s desk in the last month, including Wendy's underground autonomous robot system and how PJ’s Coffee will

What are the key elements in designing a restaurant? ...

News and pop culture is awash in handwringing about artificial intelligence (AI) and chatbots.

Scarce labor and rising wages continue to drive operators to design restaurants that can do more with fewer workers.

Before the COVID-19 pandemic, QDOBA Mexican Grill would not even consider adding drive-thru service to its establishments.

The foodservice industry is forecast to reach $997 billion in sales in 2023, driven in part by higher menu prices, according to the recently released National Restaurant

Development gurus from five brands spoke to rd+d about how the market is looking for them, currently and looking forward.

Applebee’s franchisee Doherty Enterprises added pickup lockers to its location in Long Island, N.Y.

If its massively disruptive start is any indication, the 2020s will go down in history as among the most challenging of decades for the restaurant industry but also among

Wing Zone is looking to remove people from its kitchens.

The brand’s new cashless, digitally focused prototype will also serve as a rapid testing location for new equipment and layouts.

Bakery-cafe chain Paris Baguette announced a comprehensive brand redesign that includes an elevated guest experience through every consumer touchpoint

In an effort to address industry-wide labor shortages, BurgerFi is testing and expanding on technologies and strategies. Including in-car ordering, robotics, QR

Saints + Council, a new tech-enabled, guest-focused restaurant serving chef-driven, seasonal menus for breakfast, lunch and dinner, opens in December at the Colony Square

After a spate of closings and a franchisee bankruptcy, Famous Toastery sustained its scratch-kitchen model and went on to open three new locations in 2020 as well as its

Here, we take a look at handful of QSRs embracing and investing in technology.

Alex Williams, chief brand officer for Moe’s Southwest Grill, discusses the chain’s new focus on drive-thru and what his team learned from the challenges brought on by

Here are eight best practices for entering new markets.

Designing a prototype is no mean feat. Here we look at five best practices for creating one.

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.

Subway plans to overhaul its menu and rollout key digital upgrades to improve unit efficiency and the overall brand experience.

Fax machines, cash registers and loyalty punch cards have been part of the business mix for restaurants for years. But modern consumers expect a different level of

Eric Taylor, Vice President of Development, recounts the wild ride that was 2020, Tijuana Flats’ new prototype and what the future holds for the chain’s development

Designing for maximum flexibility was important before the pandemic, but the nimbleness that operators had to exhibit in 2020 was unlike anything the industry

Tijuana Flats’ updated prototype strives to modernize the chain’s design, improve kitchen efficiencies and provide a technological overhaul.

Chipotle opened what the fast-casual chain refers to as its first digital-only restaurant.

Refreshed and Ready to Ride Again

Why did the chicken cross the road? To become The Hatchery.

Taco Bell has recently evolved its menu and overhauled its digital experience. Now, the chain has unveiled its latest iteration: Taco Bell Go Mobile. The prototype is