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Throughout the year rd+d collaborates with leading suppliers to provide insights, innovations and solutions to readers. Below you'll find special topics and Q&As relevant to restaurant development and design professionals. 

Now more than ever, the front-of-house is as important as back-of-house operations. And in many ways, the lines have become blurred between the two.

A Q&A with Dan Vorlage, Executive Director, Steel Keg Association

At Marra Forni, the company is finding new ways to make the old new again. Brick ovens date back to Ancient Rome more than 2000 years ago. It is the second oldest cooking technique known to mankind besides fire. 

Remodeling is an effective way to stay current and relevant in today’s ever-changing foodservice environment. Experts recommend updates every five to seven years not only to remain updated but also to replace worn and tired decor and equipment.

Modular construction has grown in popularity, as factory-built buildings have become increasingly more sophisticated. Restaurants are turning to modular construction to accelerate expansion, since it shortens construction time and provides consistency, quality and is sustainable. 

Vaask is the permanent hand sanitizing fixture people want to use for the experience alone. This unique, U.S.-manufactured fixture complements the style of any hospitality space while delivering zero-mess hand hygiene. Vaask provides guests and management with a better experience.

Are you considering remodeling or redesigning your bar/restaurant? The hot trend you don’t want to ignore is including beverage technology in your project. What is beverage technology? Smart taps and connected platforms that change the way you and your team operate. Don’t believe us? Here are 10 things you’ll no longer have to do with the right beverage technology:

Restaurants with an open kitchen design are more popular than ever. The ability to see food being prepared adds visual appeal and excitement to the dining experience. However, open kitchen concepts can lead to additional kitchen ventilation design challenges which must be taken into consideration.