Development
- Development
- The Editors
The nation's largest franchised companies continue to grow even larger, according to Technomic's Top 400 Franchise Report.
- Development
- David Farkas
As more restaurant franchisors embrace an asset-light approach, what they look for in franchisees continues to evolve dramatically.
- Development
- Thomas Henry Strenk
Why have restaurant-market hybrids become such a rising trend? It’s simple math, really. When well designed, the whole becomes greater than the sum of its parts. Restaurants that incorporate one or more retail food sections enjoy several advantages. However, guiding customers through the experience requires design elements such as traffic patterns, materials and finishes.
- Development
- The Editors
A beta test of the Hyatt Regency brand, Viento, at the Hyatt Century City in Los Angeles was designed as a pop-up restaurant that can be periodically switched out to showcase different concepts through menu and design changes. As such, designers looked to develop a blank slate for the renovated space so that additional decorations could be added to create that changing concept. If successful, the hotel giant plans to roll out the pop-up concept nationally.
- Development
- The Editors
Ogawa Coffee, a Kyoto, Japan-based chain, opened its first U.S. location in Boston.
- Development
- The Editors
Corner Bakery Cafe plans to expand in some of the nation's busiest airports and made its initial landing at Hartsfield-Jackson International Airport in Atlanta.
