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.
A Q&A with Brett Kroening of The Boelter Companies
To many restaurant patrons, the term “wood-fired cooking” conjures up just one name: Firebirds® Wood Fired Grill. The chain, headquartered in Charlotte, N.C., is renowned for the true wood-fired flavor they bring to all their steak entrees as well as specialty menu items such as salmon and burgers.
The big trend today all across foodservice is toward fresher foods. Premade, prepackaged is out; made-to-order, fresh flavor is in. That has presented some challenges for restaurants, especially those in the fast-casual segment. Many fast-casual restaurants are now finding that they’re using more fresh product than they ever expected to, which can lead to some problems with cooler space.