February 9, 2023

A Guide to Intentional Restaurant Design

More chains are building a degree of distinction into locations to give them “an extra degree of thoughtfulness,” says Kendra Payne, director of design and project management, Slim Chickens. Here Payne shares six best practices for intentional restaurant design.

Creating Change with Empathy, Understanding and Patience

When good intentions around DEI stop at quotas and mandates, employees can be left feeling confused, polarized and like they're walking on eggshells, suggests Tracey MacRae, campus executive chef, assistant director of culinary and dining systems at the University of Washington. Learn More

D.C. Gin Bar Crafts more than Cocktails

Limited by an asymmetrical space and a discerning clientele, designers set out to create a moody and intimate interior that evokes old apothecaries and also serves as a mixology lab.

Salad and Go Hits Home State Milestone

Drive-thru salad chain Salad and Go will open its 50th location in the company's home state of Arizona.

A World View

The Bantang hot springs in Chaohu, China, are a popular destination for tourists with an interest in wellness. Ippolito Fleitz Group designed a restaurant space that incorporates natural water features into a dynamic dining experience.

Biscuit Belly Elevates a Southern Staple

The design of Biscuit Belly’s interior matches the elevated food the chain serves.

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