In an ideal scenario, restaurant construction would go smoothly. Everyone from the restaurant operator to the project designer to the general contractor would stay on the same page throughout the process with zero miscommunications, and the build-out would be on schedule and under budget.

In this annual feature, top designers dish up their hottest takes on trends in restaurant design today. Hats off to Tom Henken of api(+), Chris Mercier of (fer) studio, Michael Poris of McIntosh Poris Associates and Meghan Scott of //3877 for contributing. Collectively, they’ve dished up a smorgasbord of food for thought and sage advice. Dig in!

How do we bring budgets down? How do we manage tight budgets? What was the budget? Did they meet the budget? How did they meet the budget? How does that restaurant look so amazing with that budget?

China Live in San Francisco, Designed by AvRoKo

The James Beard Foundation announced the nominees for the 2019 James Beard Awards which covers nearly 60 categories, including Restaurant Design.

Silva’s Fresh Eatery + Churrascaria in Santa Ana, Calif., a Brazilian-style steakhouse that opened last year, spans 3,800 square feet and seats 80. We found out how designer Susan Devall, principal of Devall Design + Home, created a fresh space that still paid tribute to the food’s origins.

Many thanks to all of you who took the time to stop by our booth at The NAFEM Show last month in Orlando, Fla., to have your picture taken and put on the cover of restaurant development + design magazine as a souvenir. We had a blast with our photo booth, taking over 600 shots during the three days of the show.

In this Q&A, Gina Venezia, vice president of construction and development at B.GOOD, discusses the updated design why the chain chose to make some BOH line changes.

Tradd’s, a fine-dining restaurant in Charleston, S.C. opened at the end of 2018 in a freshly renovated space that brought southern tradition and modernity together in one coherent space.