Design
- Design
- Amanda Baltazar
COVID-19 brought big changes to the way Americans eat. Pickup and delivery became the norm for diners during the pandemic, and these methods of procuring food from restaurants have remained popular.
- Design
- Rebecca Kilbreath
In this issue, we’re covering big trends, big ideas, and providing some important case studies. And, in doing so, we’re also giving you a sneak peek at what you can expect from restaurant development + design magazine as it continues to evolve into 2026.
- Design
- The Editors
An intimate, nostalgia-inspired lounge pays homage to the original tavern run by Sam Gilbert in the 1960s and ’70s.
- Design
- The Editors
The legacy pizza brand hopes to target a younger generation that "craves nostalgia and community," with a remodel that touts the 71-year-old brand's new slogan: “The People’s Pizza Parlor."
- Design
- The Editors
In a reader survey fielded in October, restaurant development + design magazine asked readers to describe The Next Big Thing in restaurant design. Here's how respondents answered.
- Design
- Amanda Baltazar
What’s driving the design of limited-service restaurants today? Simple yet creative choices seem to be a common theme among these restaurants. Regardless of fare offered, they share intentional, impactful touches for a lasting impression.
