Tagged Articles
chain design
-
2025 Award Winners
rd+d exists to share projects, examples and stories that educate and inspire. When the rd+d awards were launched nine years ago, our team wanted to highlight the projects that made readers proud and impressed our judges. This year’s winners did both! Read on to find out how.
-
Project Profile: Bar Louie
This polished-casual concept used extensive consumer feedback to create a brighter, more open space designed to turn customers into regulars.
-
How to Grow to 100 Units
As brands grow, challenges emerge as they reach certain milestones.
-
2024 Award Winners
Let’s take a moment and celebrate these fabulous, functional designs judged to be among the best of the best in rd+d’s annual contest.
-
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 she shares six best practices for intentional restaurant design
-
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.
-
Micro Food Hall’s Newest Outpost Offers a Selection of Bay Area Concepts
Local Kitchens, a micro food hall chain offering a diverse mix of award-winning restaurants under one roof, has opened the doors to its newest location in Los Gatos, Calif.
-
Café Gratitude Keeps it Natural
This California Vegan chain is updating its locations, giving each its own personality but keeping a California feel.
-
The New Fundamentals of Space Management
Mandated dining room closures in the wake of the COVID-19 pandemic left many restaurant operators grappling with how to best utilize their space for an unexpected shift to off-premises dining.
-
Layne’s Chicken Fingers Pushes to Open 100 Locations by 2025
Dallas-based Layne’s Chicken Fingers plans to open 8 new locations and sign 45 new franchisees by the end of 2022.
-
How Margaritas Mexican Restaurants is Positioning Itself for the Future
A Q&A with Chief Operating Officer for Margaritas Mexican Restaurants
-
Wingstop Unveils Cashless Carryout Prototype
The brand’s new cashless, digitally focused prototype will also serve as a rapid testing location for new equipment and layouts.
-
A New Experience at P. F. Chang’s
With a new look, this polished-casual chain wants to turn a night out into an immersive experience.
-
Full-Service Breakfast-and-Lunch Chain Moves Beyond California Border
Huckleberry’s Breakfast and Lunch recently opened its first location outside California in Reno, Nev.
-
How to Make a Chain Look Like an Independent
Here's what it takes to grow a chain full of boutique stores.
-
Koibito Poké Debuts New Restaurant Design Ahead of National Roll Out
Arizona-based build-your-own Hawaiian poké bowls concept Koibito Poké opened its fourth location in Scottsdale.
-
Subway Overhauls Menu Amid Store Closures
Subway plans to overhaul its menu and rollout key digital upgrades to improve unit efficiency and the overall brand experience.
-
Reader’s Dish: Mark Landini, Creative Director, Landini Associates
Mark Landini, creative director of Landini Associates, offers insights on what's to come in restaurant design.
-
How Shrinking Store Counts can Lead to Growth
Many restaurant companies are finding shrinking store counts is an ideal way to strengthen a brand and ready it for growth.
-
Designing for Game Day
Boombozz Pizza & Watch Bar, a regional chain out of Louisville, Kentucky, recently renovated one of its company-owned stores, located in Jeffersonville, Ind.
-
Five Best Practices for Designing a Flagship Location
David Thompson, Principal and Founder, Assembledge+ in Los Angeles shares his thoughts on flagship design.
-
Nathan's Famous Announces New Store Design
Fast-food hot dog chain Nathan’s Famous developed a new prototype that modernizes the chain’s appearance while offering historical architectural detailing.
-
The Toasted Yolk to Open 3 New Stores in Early 2020
The Toasted Yolk, a full-service dining concept that serves breakfast and lunch fare alongside boozy brunch cocktails, announces its continued expansion throughout the Texas market and into the Southeastern U.S. with three new locations set to open in early 2020 and 17 additional units in development.
-
Q&A with Al Hank, Senior Director at Famous Dave's
Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and 3 countries.
-
Soulman's Moves into Franchising With Design Tweaks
“Low and slow” is the mantra for cooking delicious Texas-style barbecue. One Dallas-based barbecue concept is taking a similar approach to its expansion. Fourteen-unit chain Soulman’s Bar-B-Que first opened its doors in 1974 but has only recently opened its first franchised store.