Stan’s Donuts was an institution in Hollywood, where it opened in 1963, but in 2014 Owner Stan Berman sold his concept to Chicago-based Rich Labriola, now

Shipley Do-Nuts has been selling doughnuts to Americans since 1936.

In early spring 2023, Duck Donuts revealed a new shop of the future design prototype, intended to enhance the guest experience, better handle digital and

Nostalgia is a strong emotional driver for American consumers who often see previous decades through rose-tinted glasses.

Desserts are big business and today, more than ever, consumers are seeking restaurants that specialize in them.

Desserts are big business and today, more than ever, consumers are seeking restaurants that specialize in them.

Healthy eating is in.

Here’s a look at three restaurants in London where fire-cooked food is the main attraction. 

Breakfast and brunch sales are booming, according to market research firm the NPD Group. Let’s take a look at

Shawarma Press operates four locations in Walmart stores in Texas and has plans to open seven more before the end of the year. 

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

For this year’s Designers Dish, we turned to six professional designers to share their thoughts and advice.

Ongoing pulse surveys of rd+d readers have shown that off-premises and outdoor dining were major areas of operator investment in 2020 and 2021.

Today a new wave of speakeasies is rising. They’ve ditched the Gatsby glam in favor of emphasizing distinctive decor schemes — but have retained those hush-hush

810 Billiards & Bowling's broad appeal is part of a successful formula, here's how they're capitalizing on eatertainment.

Here are how Sports & Social capitalized on the eatertainment trend. 

In June, the City of Berkeley Environmental Health Division approved its inspection of the first “Microenterprise Home Kitchen Operation” (MEHKO) in the San Francisco Bay

When plotting the floor plan, designers consider the flow of traffic through the space, fire code compliance and table placement. Depending on the level of service,

Front-of-the-house flooring not only has to look good and complement the interior design, but it should also provide a safe surface for staff and diners.

James Staicoff, IIDA, director of hospitality for Oculus Inc., began his interior design career nearly 40 years ago in St. Louis before relocating to Portland,

A new report from Chicago-based market research firm Y-Pulse explores the emergence of a new segment in the

Artwork in restaurants is often an afterthought, added to finish off the space or provide a local flair, but for some restaurants, art is part of the central vision for

Throwing axes and throwing back drinks may seem like an improbable combination, but axe bars are in full swing these days. In just a few years, the extreme sport has

Fresh takes on the fast-casual theme seem to emerge almost daily, with new players, new concepts and new pressures on operators within the segment to keep

Just as U.S. craft brewers have taken European beer styles and given them uniquely American twists, so have designers adapted the European beer hall for an

Raised in a barn built by hand in Vermont, Griz Dwight, LEED AP, AIA, principal and owner of Grizform Design Architects, has loved architecture since he was young. 

Restaurant guests are fishing for their dinner, swimming with the fishes and learning about the importance of a healthy oceanic environment. These are all reasons why

In this annual feature, top designers dish up their hottest takes on trends in restaurant design today. Hats off