Some ideas that could help full-service operations make guests feel safer while dining on premises.
This burger concept has updated its look, but it still aims for an old-time experience.
A mainstay of the St. Louis fine-dining scene for decades, The Tenderloin Room underwent a renovation that aimed at elevating and modernizing the space while maintaining
The result of a collaboration between Washington, D.C.-based architecture and design firm //3877 and
Based in Baton Rouge, La., Rouj is a high-end Creole concept owned by City Group Hospitality. The restaurant, which opened its doors in 2019, was designed by Ritter Maher
With a cultural shift toward brunch and morning cocktails, this breakfast chain has redesigned to emphasize its bar and its Southern roots.
An iconic, defunct landmark in Southampton, N.Y., has been reimaged.
Once the Princess Diner, the new Silver Lining Diner both modernizes and upscales the
Remember when fine-dining experiences were all about starched white tablecloths, tuxedoed waiters and fancy food served in quiet rooms? Such traditional characteristics
The restaurant industry is changing, and Golden Corral is changing along with it.
The arrival of spring may bring daffodils and gentle breezes, but it also signals the arrival of restaurant patrons who want to sit outside.
Choosing the right one makes all the difference.
There is a specific psychology behind effective seating layout and design.
Within restaurants, particularly the casual and upscale segments, interior designers typically use zones to separate the bar from dining areas. Zones can aid
Create a fabulous-looking restaurant without breaking the bank.
Needing to keep its base of affluent, in-the-know guests coming back, this entertainment concept has rolled out its second new design in less than 10
A destination in the Midwest for golf vacations, weddings and more, The Ridge Hotel in Lake Geneva, Wis., revamped its
“Low and slow” is the mantra for cooking delicious Texas-style barbecue. One Dallas-based barbecue concept is taking a similar approach to its expansion.
Nestled in the heart of Dallas’ Design District, Joseph Palladino’s Quill combines restaurant and
In just the past few years, a growing crop of well-trained and well-traveled chefs have made Milwaukee their stomping ground, exciting the palettes of locals and visitors
This James Beard semifinalist restaurant celebrates mid-Atlantic cooking in an environment that emphasizes tradition.
Organizing systems to speed throughput, maintain quality and improve accuracy determines drive-thru success.
A well-thought-out and flexible application of lighting, materials and other design elements can help restaurants seamlessly serve guests from one daypart to the next,
In late spring, Hooters of America LLC unveiled a new prototype that will be the model for all new-build locations and influence refreshes and remodels at existing units.
It's that je ne sais quoi about a restaurant, that intangible that creates energy in a space, even if no one is in the room. You can't touch it, taste it or see