Tagged Articles
best practices
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10 Restaurant Design Lessons Chains Can Learn from Indies
With a few bright ideas, chains can add a little something unexpected to delight and entertain guests while still staying true to their brand.
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Consumer Spending Habits
Understanding consumer spending habits allows operators to drive sales and guide development. For most consumers, money to patronize restaurants comes from the discretionary spending category of
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Bar Design, Done Right
Bars are often the centerpiece of restaurants and serve as a draw to patrons. Savvy designers are highlighting bars, where appropriate, while also making them functional and effective.
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Designing for Easy Renovation
Here are their six best practices for designing for flexibility in future renovations.
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Best Practices for Converting Spaces into Restaurants
It can often be less expensive, and faster, to convert a space to hold a restaurant than to opt for ground-up construction. Here's how.
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10 Restaurant Design Mistakes to Avoid
Restaurants have one chance to make a great first impression. Small design errors can lead to a bad customer experience, no matter how stellar the food is.
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Best Practices for Balancing Nostalgia with Modernity
Nostalgia is a big driver in restaurant design.
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How to Make a Comeback
Best practices for emerging from bankruptcy.
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Best Practices for Building and Operating an Innovation Lab
McDonald's does it. Chick-fil-A does it, and now a much smaller operator, Scooter's Coffee, is doing it. Here are seven best practices for opening and operating an innovation lab.
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Best Practices for Designing an Inclusive Restaurant
Five best practices for designing a restaurant where everyone feels comfortable.
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Best Practices for Getting the Most out of Outdoor Spaces
Outdoor seating is also a boon to operators, who can boost their profit margins with more seats. Here we offer six best practices for creating flexible outdoor spaces.
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What’s the Best Advice You Have for Operators Working with Designers?
When asked to offer up their best advice for operators working with restaurant designers, 45% of rd+d readers said that communication and teamwork are key to a successful project, according to a
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Lowering Labor
Scarce labor and rising wages continue to drive operators to design restaurants that can do more with fewer workers.
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Best Practices for Designing International and Domestic Prototypes
Papa Johns recently created two new prototypes — both designed differently. Here are seven best practices for designing both prototypes.
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Best Practices for Designing Small Kitchens
Here are eight best practices for designing an effective small kitchen
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Best Practices for 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
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Best Practices for Great Franchisee Relationships
Here are nine best practices for maintaining great relationships with franchisees.
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Seven Best Practices for Designing a Flagship Restaurant
Chris Milton and his partner in designing the Toasted Yolk prototype, Brian Chandler, share their best practices for creating a flagship restaurant.
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Best Practices for Eye-Catching Exterior Design
Vincent Celano, principal and founder, Celano Design Studio, offers nine best practices for creating eye-catching exterior design.
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Best Practices for Reviving an Ailing Brand
Here are seven best practices for reviving an ailing brand.
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Best Practices to Get Started with Franchising
Your brand is successful and it may be time to franchise but how do you get started?
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Developers Dish!
Development gurus from five brands spoke to rd+d about how the market is looking for them, currently and looking forward.
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Best Practices for Designing a Patio
Patios have always been a good revenue generator, with customers clamoring to sit outside on sunny days. And, thanks to COVID, customers have become more willing to bear chillier days, too.
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How to Get Landlord Help with Construction Costs
Here are seven ways to get the landlord to help with restaurant construction costs.
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What Restaurants can Learn from Retailers
Restaurants aren’t the only ones working overtime to figure out how best to navigate to a “new normal.” Retailers, too, are being forced to innovate their way through rapidly changing consumer
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Best Practices for Working with Local Artisans and Contractors
The Works Café has nine locations in New England, and each location is created and built by local artisans and contractors.
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Best Practices for Merging Brands
Jeff Chandler, CEO of Hopdoddy Burger Bar shares his best practices for merging brands.
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6 Ways This Indian Restaurant Designed for an American Audience
In 2017 Sahil Rahman and his business partner Rahul Vinod opened the first location of Rasa, an Indian fast-casual restaurant, in Washington, D.C., which has now grown to three units.
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The Secrets to Growing via Acquisition
Acquisition is the route to the company’s growth, believes BBQ Holdings CEO Jeff Crivello, and here he offers up some best practices for other restaurant companies looking to do the same.
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How to Make a Chain Look Like an Independent
Here's what it takes to grow a chain full of boutique stores.