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Design
- Design
- The Editors
Multiconcept operator Fish & Fire Food Group opened The Point, a sustainably focused restaurant featuring a menu of seafood, coastal cuisine and American fare.
- Design
- Maureen Slocum
In the last issue, I told you that we were beginning to see signs of life stirring in the restaurant industry as we careen toward a recovery based on vaccination progress, general post-pandemic economic improvement and pent-up consumer demand for restaurant dining.
- Design
- Peter Fabris
The COVID-19 pandemic led to a surge in drive-thru and curbside pickup, and QSRs were well-positioned to take the lead. As demand for drive-thru service spiked, car queues and wait times lengthened. As a result, many chains scrambled to find ways to make drive-thrus more efficient.
- Design
- Amanda Baltazar
Summer’s here and customers are eating outside, both to enjoy the outdoors and to continue to feel safe.
- Design
- The Editors
The Halal Guys worked with Rubber and Road Creative, a San Francisco-based brand strategy and retail design firm, to create a new fast-casual design that balances the brand’s street cart roots and its desire to elevate the customer experience and brand identity as a growing international franchise operation.
- Design
- The Editors
Located in the Wynwood District in Miami, Florida, Pastificio Propaganda Restaurant is an Italian bistro with a strong Sicilian heritage touch. The brainchild of Italian entrepreneur Fabrizio Gallina, the modern Italian trattoria targets Miami’s upscale Millennial customers.
- Design
- Amanda Baltazar
To boost sales and help patrons and employees feel more comfortable, restaurants are reducing touchpoints and seeking to create contactless experiences. Here we take a look at what three operators are doing.