Tagged Articles
Bojangles
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The Outfitter: Brent White on Designing QSRs
Hot colors, hard plastic surfaces, fixed furnishings, drab dropped ceilings, bright institutional lighting — think back to just about any fast-food restaurant chain not too many years ago, and these are the design elements you’d have been likely to see. After all, the whole QSR experience was built around getting customers in and out quickly, not making them comfortable enough to hang around.
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Bojangles Updates Design
Fried chicken and biscuits chain Bojangles’ unveiled a new restaurant design concept execs say was aimed at propelling the fast-growing chain to its next stage of success.
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Design Market: 3 Boston Restaurants You Must See
Boston’s dining scene has exploded in recent years, and the design — not just the food — of its newest and trending places continues to test creative limits. Here we look at one design that pays homage to Boston’s supper club past while still being thoroughly modern and another that perfects the aesthetic of a modern sushi bar.
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Avoiding Permitting Purgatory in Restaurant Development
Delays and unforeseen regulations can hold development projects hostage. But meticulous preparation and local allies can forestall troublesome permitting issues.