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.
Bakery-cafe chain Paris Baguette announced a comprehensive brand redesign that includes an elevated guest experience through every consumer touchpoint
The brand’s new cashless, digitally focused prototype will also serve as a rapid testing location for new equipment and layouts.
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
As the U.S. opens up, many changes are going into place for restaurants and one of them is a move to touchless, both in the digital and the analog realms.
Buffalo Wild Wings opened a 7,300-square-foot sports bar in Alpharetta, Georgia, that promises an immersive experience for guests.
Panera updated its curbside service to include an opt-in geofence service that extends Wi-Fi into the parking lot and alerts staff when a guest pulls up to pickup their
Videogame maker ZeniMax Media operates out of a space that is intended to serve as a hub for teams and talent to meet and recharge.
For many customers, sights and sounds are important parts of a restaurant visit. Whether it’s background music, a lively pop soundtrack, TVs showing a big sporting event
Mexican fast-casual chain Moe’s Southwest Grill will launch an all-digital/kiosk-only prototype, with the first two iterations slated to open in Pittsburgh and
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