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| February 11, 2021 |
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| Finding Success in Second-Generation Spaces |
| Ledo Pizza is converting restaurants into its own brand faster than ever. Here, COO Mike Conway shares four best practices for converting restaurant spaces into a new brand. |
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| French Bakery Chain Adds Drive-Thru |
| The new prototype design for la Madeleine French Bakery & Café includes the chain’s first-ever drive-thru. In addition to a bright and airy interior, the 4,180-square-foot Texas location will feature cozy indoor seating and a charming, covered patio that offers outdoor dining options. |
| Nathan’s Famous Opens 100th Ghost Kitchen in 9 Months |
| Nathan’s Famous, Inc., opened its 100th ghost kitchen location since June of last year. Nathan’s Famous has agreements to open an additional 45 locations in the coming months, including in Canada and Ireland. |
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| Gourmet Wrap Concepts Adds Two in NYC |
| New York City-based Wolfnights is ready to more than double its existing footprint as the gourmet wrap concept kicks off a 10-year growth plan that includes corporate and franchise expansion. |
| Looking Forward to Dining-In |
| Nearly half (48.45%) of rd+d readers believe dine-in experiences need to feel like an event post-pandemic — and that means designs will not be stripped down or minimalist in nature, according to a survey of qualified subscribers conducted in December 2020. |
| Design Market: San Antonio |
| Here are five must-see designs to come out of San Antonio. |
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