Marco's Pizza debuted its new store design in Boise, Idaho, this month. Its new look features both aesthetic updates and operational enhancements.

Restaurant design projects are typically derailed for one of two reasons: They’ve gone over budget or they’ve taken too long.

Restaurants have been a specialty of Ervin Architecture since its founding and its portfolio of architecture and interior design work now showcases a diverse array of

With the world in the midst of an artificial intelligence (AI) revolution, rd+d asked readers to

What’s in? What’s out? For insights on trends and strategies, we turned to four veteran designers and architects.

In IT parlance, a tech stack is simply a set of technologies, typically software, that works together to achieve user goals.

When asked which technology solution they would like to understand better, 44% of restaurant development + design readers had one solution at the top of their lists.

A blend of technology and old-school tactics can evaluate the best place to open a restaurant.

McDonald's does it. Chick-fil-A does it, and now a much smaller operator, Scooter's Coffee, is doing it. Here are seven best practices for opening and operating an

A roundup of interesting bits of news that came across the editor’s desk in the last month including a fast-growing celebrity-owned vegan concept, Pizza Hut Australia’s

Dining establishments serving thousands a day must design and plan for maximum efficiency or risk service meltdowns that annoy customers and could lead to social media

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.