Staying relevant in the ultra-competitive hospitality space means creating higher-quality experiences for patrons. Maxim Parkhomchuk, of LOTT Restaurant Construction, shares his insights on some of the top trends in restaurant construction he believes will gain steam in 2020.
Tom & Chee, a fast-casual restaurant chain with nine locations that specialize in grilled cheese and tomato soup, has unveiled a new prototype, &-Crafted, which is significantly smaller than its previous design, reducing buildout and occupancy costs.
California’s Four Seasons Westlake Village hotel recently upgraded three of its foodservice operations. The spaces were all designed by EDG Design and are owned by billionaire businessman David Murdock.
Bennigan’s struggles have been no secret. A top casual-dining space back in the day, the brand filed for Chapter 7 bankruptcy protection in 2008. With a fresh design and strategy, the chain is growing again.
Famous Dave’s opened the first of its smaller footprint prototype restaurants in Uptown, a commercial district in Minneapolis in December. The new restaurant is approximately 3,000 square feet, (compared to the average 6,500–7,000 square feet of previous iterations) and features a bar-centric environment and compact dining area.
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