Design
- Design
- Toby Weber
A new prototype forsakes the Mexican restaurant cliches and provides guests with the feeling of being on a beach vacation.
- Design
- Toby Weber
Cheddar’s Scratch Kitchen announced that it has completed rebranding efforts on its 96 corporate-owned stores. This project included changing the company’s name and signage from its previous identity, Cheddar’s Casual Cafe, as well as a redesigned menu.
- Design
- Rebecca Kilbreath
Sometimes advances in kitchen equipment technology can impact not just the menu but the entire customer experience. Penn Station East Coast Subs is the perfect example.
- Design
- Amelia Levin
The ONE Group and ICRAVE, a New York-based design studio, teamed up to design the latest STK restaurant, this one in Orlando in Disney Springs at the Walt Disney World Resort.
- Design
- Margie Monin Dombrowski
In restaurant design, every detail matters, from the ceiling to the floor and everything in between. While many bits and pieces come together in one harmonious design, those design elements that take up the most space visually and spatially, such as flooring, not only need to look good, but they also have to perform well.
- Design
- Dana Tanyeri
Artist, builder and designer John Sofio founded his Los Angeles-based design/build firm Built, Inc., in 1995, performing primarily residential work. Having friends in the nightclub business, he was soon recruited for commercial projects and got hooked on hospitality.
- Design
- Thomas Henry Strenk
While all types of pizzas have been among America’s favorite foods, Neapolitan-style pies are the current hottest trend. As spelled out by the Italian organization Associazione Verace Pizza Napoletana, restaurant operators must make this “true” style of pizza to exacting standards. The association specifies the quality and type of ingredients, sauce and dough production techniques, and rising times. Most important, Pizza Napoletana can only be made in a wood-fired oven that has reached a temperature of 485 degrees C (905 degrees F). “This is essential,” admonishes the Italian association.