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

Deciding how to lay out your restaurant is one of the major decisions you have to make before opening, and it can completely affect the feel of your operation.

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

Staying relevant in the ultra-competitive hospitality space means creating higher-quality experiences for patrons, according to Maxim Parkhomchuk, VP of construction and

In this first-ever reader survey, rd+d asked subscribers to name the biggest trends and challenges in restaurant development and design in 2019. The survey

Technology is clearly changing the face of the restaurant industry, and operators must decide how to implement new technology to keep up. However, it is key for

Domino’s Pizza partnered with Nuro to use the robotics company’s unmanned fleet of vehicles to deliver pizza in Houston.

Chipotle Mexican Grill opened its 2,500th restaurant, this one in Concord, Calif. It’s a milestone that comes on the heels of a reorganization and a focus on tech for the

According to Yogi Berra, “The future ain’t what it used to be.” As it turns out, he could have been talking about today’s restaurant industry. For decades, the restaurant

Great restaurant design has always been part art, part science. 

Technology can be used in your restaurant to impact the customer experience, communicate the concept's brand messaging and increase an operation's efficiency. However,

Data science is a critical tool in everything from site selection to customer retention. 

When was the last time a new customer walked into a restaurant without having checked it out online? 

Mobile technology is top of mind for many restaurant franchise owners and franchisors, according to the results of a survey conducted by TD Bank at the

It’s a sign of the future: Birdcall is a new restaurant chain in Denver that doesn't have traditional front of house staff.

The IT industry is constantly evolving, and new technology continues to have a profound impact in restaurants across the country. We are at a point in time

Customer-facing technology requires savvy design decisions.

Restaurants are finding great new ways to enhance the guest experience using technology. For some, that means more customer-facing tech tools; for others, it’s all about

My restaurant is consistently too loud and guests complain that they can’t hold a conversation. What can I do to solve this problem?

foodlife, a single-unit, fast-casual concept of LEYE in Chicago’s Water Tower, does not have

Customer-facing technology has been used by independent operators and smaller chains for a number of years. Recently, however, some of the giants have gotten on board.

Some would argue that restaurants have been behind the curve on tech. I’m inclined to agree. Why should a high-touch hospitality industry be overly concerned

Healthy fast-casual chain UFood Grillentered the Maryland market with a 42-seat, 2,000-square-foot location in Owings Mills. It

While new technologies promise to make restaurants more efficient, operators should focus on using them to improve the customer experience.

“Better burger” chain Smashburger announced that it has opened two new locations on college campuses.

Three restaurants put their dry-aging rooms on display. 

During rd+d’s recent webcast, Designers Dish, Live! (you can hear the

Imagine your new restaurant 10 years from now.

Promising "happiness...and a side" in about 60 seconds, Los Angeles-based Box Brands aims to shake up the fast-food industry with its interactive, automated fresh burrito