4 Best Practices for Outdoor Dining With both operators and guests hungry to extend the outdoor dining season, rd+d asked Aaron Ruef, design director for NELSON Worldwide, to offer his insights on how to activate year-round dining al fresco.

Advertisement

On The Border’s Throwback Prototype On The Border Mexican Grill & Cantina travels all the way back to the 1980s with its new prototype in Alpharetta, Ga. It pays tribute to the chain’s very first design. New Concept for Classic Charcoal Brand Guests will have a front row seat to the art of grilling at the new 7,900-square-foot Kingsford Fire Grille, which will open in Tampa this July. 7-Eleven Aims to Open 150 QSRs in 2021 7-Eleven has doubled down on the brand’s Evolution Store concept, now including multiple proprietary QSR brands on-site.

Advertisement

Saladworks Makes Nontraditional Push Saladworks opened 11 new restaurants in the first quarter of 2021. The mix of traditional and nontraditional units includes grocery stores, ghost kitchens and more. Form + Function: Touchless Restrooms With current technology, it’s possible for a guest to enter a bathroom, use the toilet, wash and dry their hands, and then exit without touching any surface that could transmit a pathogen. Here’s what you need to know.

Advertisement

You received this e-mail as a subscriber to restaurant development + design or one of its e-newsletters. Please direct advertising questions to: Kathy Langlois, Vice President. Rebecca Kilbreath, Editor in Chief. Subscription Support: 630-739-0900 (ext. 53) or e-mail Julie Pesek

PO Box 156, Elmhurst, IL 60126 Phone (800) 630-4168 Fax (800) 630-4169