Advertisement

When making assignments for any given issue of this magazine there are a variety of elements I can control but many more that I can’t.

Time for a little retail therapy? For many restaurants, adding retail elements to their operations has become a ticket to survival over the past year and a half, accelerating an existing stretch in many pockets of the industry to create new revenue streams.

Designing a prototype is no mean feat. Here we look at five best practices for creating one.

Fast-casual chain Moe’s Southwest Grill updated its design at more than 50 stores in the Greater Atlanta market.

Over the last year, many restaurants, bars, food halls and other dining places have adapted their designs to ensure staff and customers stay safe.

Casual-dining upstart breathes new life into a landmark location

Advertisement