Development
- Development
- Ed Doyle, President of RealFood, a hospitality strategy and design advisory firm
In the age of COVID-19, the time has come to recast the self-service model. As hospitality designers and strategists, we can seize this opportunity to rethink self-service to meet and exceed consumer demand for safety as well as quality, customization and convenience.
- Development
- Amanda Baltazar
Opening a new restaurant is extremely stressful at any time but the COVID-19 pandemic has made nearly everything exponentially more difficult.
- Development
- The Editors
Capriotti’s Sandwich Shop's opened its first ghost kitchen units in California, with one operating from Los Angeles’ Koreatown neighborhood via a partnership with CloudKitchen and the second in Pasadena via a partnership with Kitchen United.
- Development
- The Editors
Penn Station East Coast Subs continues to update the 35-year-old brand with the rollout of its PS 2020 initiative, which includes a restaurant redesign and menu changes among other additions.
- Development
- The Editors
After pandemic-related delays, a new chef-driven food hall is set to open in Denver’s Colorado Center in October.
- Development
- The Editors
A suspended dining room is one of several eye-catching features in Burger King latest design.
- Development
- The Editors
The new design was developed based on months of consumer research in order to provide guests with a club-level experience that appeals to evolving consumer demands.