Design
- Design
- Bob Taylor
Would your spouse believe that you've changed simply because you drop a couple of hundred dollars on some expensive new denim and a designer jacket? (Well, my wife tells me that she expects more.) The trades are filled with stories of restaurants reimaging and redesigning their stores, often including quotes from the CEO or CMO about building the brand. Without question, a store's appearance is an essential component of a brand and keeping the brand relevant to customers. However, many redesign efforts result in limited, short-term impact because, like the new denim and jacket, they're only cosmetic changes.
- Design
- Dana Tanyeri
It's only five years old, but the fast-growing Smashburger "better-burger" chain just unveiled its third design iteration. That's more significant design changes than many established chains have pulled off in two or three times that span.
- Design
- Mark Godward
The drive to reduce kitchen footprints is essential to deliver foodservice to more convenient locations with a reasonable investment.
- Design
- Amelia Levin
Car-charging stations have popped up in the parking lots of grocery stores, big-box retailers, even hotels – allowing electric car owners to recharge while they shop or sleep.
- Design
- Stephanie Aurora Lewis
When selecting flooring, there is much to consider beyond simple aesthetics, and the options for a restaurant are many and diverse: traditional carpet and quarry tile; a wide variety of hardwoods, both natural and engineered; decorative tile; high-end environmentally friendly options; and more.
- Design
- Lynn Rosenbaum
Some deeper design insights on our profile on Domino's new guest-friendly pizza theater prototype from Lynn Rosenbaum, vice president, environments for Chute Gerdeman. Read the full article here.