November 8, 2018

Ancient Alcohols Inspired Design of Modern Brewery Two of the oldest alcoholic beverages in the Americas are chicha and pulque. Chicha, made from corn, was brewed in much of South and Central America while pulque is rooted in Mexico and made from the sap of agave plants. These two drinks, and the cultures they came from, were the inspiration behind Denver’s new Dos Luces Brewery. Advertisement

GrillSmith’s New Design Appeals to a Younger Crowd Tampa, Fla.-based GrillSmith started out in 2004 as a family-focused casual dining chain. Earlier this year the concept rolled out a new design that represents a shift in strategy. Dickey’s Barbecue Pit to Expand NY Footprint New Dickey’s Barbecue Pit franchisee Jerry Stephan plans to bring 21 Dickey’s locations to New York state. Advertisement

Advertisement Got 18"? Now Serving Beer On Tap Smallest kegerator footprint in the industry! At only 17.5" wide, this kegerator delivers new profit potential. Eliminates the hassle of beer line cleaning with the convenience of FlexiDraft™. With each keg a new beer line means fresh taste. Advertisement

Technology and Convenience: The Restaurant of the Future According to Yogi Berra, "The future ain't what it used to be." He could have been talking about today’s restaurant industry. For decades, the restaurant of the future was expected to be more of the same, tweaked a little here and there but essentially featuring no significant advances. When the future arrived, it was what it used to be. Today, that notion is far from true. Upscale Catch Opens Casino Location Catch Hospitality Group opened its sixth Catch restaurant, this one inside Las Vegas’ ARIA Resort & Casino. Advertisement

Partnering for a More Successful Project Rudy Miick is veteran restaurant and foodservice consultant who has opened hundreds of restaurants in his 30-plus-year career. Though not a designer himself, Miick has worked as a project facilitator and liaison with many designers, architects, contractors and construction managers at both the independent and chain level. Here, he talks about the benefits of a partnered approach to restaurant design and construction. Advertisement

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