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rd+d Design Digest
January 9, 2020

Six Restaurant Construction Trends for 2020
Six Restaurant Construction Trends for 2020
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.
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Digital Signage Expo. 2020. March 31-April 3, Las Vegas Convention Center. Discover Experience Technologies For Restaurant Environments. See How.
Tom & Chee Cuts Size, Labor and Operating Expenses with New Prototype
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.
The Toasted Yolk to Open 3 New Stores in Early 2020
The Toasted Yolk, a full-service dining concept that serves breakfast and lunch fare alongside boozy brunch cocktails, announced its continued expansion.
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F&B Innovation Conference. March 30-April 1, 2020, Las Vegas. Register Now! Save $30 off any pass! Use promo code FES30.
Luxury Hotel Updates Dining Options with Fresh Designs
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 Finds Success with New Strategy
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.
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International Restaurant and Foodservice Show of New York. March 8-10, 2020, Javits Center, New York, New York. Register here and save $10.
Famous Dave’s Reveals New, Smaller Prototype Restaurant
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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