Survey after survey shows that keeping costs contained is a top priority for restaurant development + design readers. More than half (53%) say that careful planning, phasing and purchasing is the key to curbing costs in restaurant design, per a pulse survey fielded in June.
An additional 24% of readers said that good team communication (early and often) was the key to curbing restaurant project costs.
Utilizing used equipment and second-generation spaces was the best way to curb costs for 16% of readers surveyed.
Finally, 8% of readers offered up some other cost-saving measures that included value engineering, close supervision, and developing more efficient designs from the start.
rd+d periodically surveys subscribers on the state of restaurant development and design. This survey was fielded in June 2024. Subscribe to The Pulse to get rd+d’s surveys and results delivered to your inbox six times a year.