Steering Toward Higher Profits with Drive-Thrus 

Facing a redux project? Ed Doyle, president of RealFood Consulting in Boston says every project is different but there are pros and cons to consider before deciding whether to remain open and operating for the duration.

The rate of new restaurant construction during and postrecession defies conventional wisdom. Logic would say that new building would slow down in hard economic times. According to Technomic, Inc., this turns out not to be true.

With the prevalence of eco-friendly builders, architects, suppliers and products, restaurant chains can choose from a variety of options that suit their needs as their systems look to expand in an environmentally friendly way.