Design

: Oct 14, 2013; Design; The Editors

The newest blend at coffeehouse segment leader Starbucks? For store design, it's sustainability with a shot of convenience, brought to market in new LEED-certified drive-thru/walk-up-only modular stores fashioned out of recycled shipping containers.

: Oct 14, 2013; Design; Amelia Levin

Many restaurants have gone green on the inside, but what about the outside?

: Oct 14, 2013; Design; David Farkas

Is the era of authenticity in design finally coming to an end? Will distressed woods, rough metals and muted colors — which served to amplify a collective need for the genuine in a "new normal" — begin to disappear from restaurant design?

: Jul 16, 2013; Design; Dana Tanyeri

New casual dining chain brings the art of modern Mediterranean cuisine and ambiance to life.

: Jul 16, 2013; Design; Chef Tom Gray and Dan Maas, AIA

The layout of a restaurant can have a measurable impact on its success. From the communication between the host and kitchen to the placement of walk-ins, restaurant design must do more than provide a backdrop for the dining experience — it has to facilitate efficiency. Yet, you'll be hard pressed to find a chef who doesn't have a list of design blunders that make his or her job harder, or a designer who doesn't unintentionally create them. A too-small service station. Ill-placed walk-ins. High chairs that are always in the way. The list goes on.