Tagged Articles

What Are the Best Ways to Curb Costs on New Restaurant Projects?

Survey after survey shows that keeping costs contained is a top priority for restaurant development + design readers.

Designing for Easy Renovation

Here are their six best practices for designing for flexibility in future renovations.

Operators Are Remodeling Inside and Out

Operators are remodeling, according to the latest pulse survey from rd+d. And it’s a split!

Readers Say Construction Costs Are Higher

While inflation appears to be easing for consumers overall, construction costs have gone up, according to rd+d readers.

Construction Costs Substantially Higher in 2022

74% of survey respondents said construction and material costs are substantially higher in 2022 when compared to 2021.

How to Get Landlord Help with Construction Costs

Here are seven ways to get the landlord to help with restaurant construction costs.

Readers Weigh in on Number of Remodels & New Units in 2022

Readers of restaurant development + design magazine are almost always opening or remodeling new restaurants. But how many? 

10 Years of restaurant development + design Lessons Learned

Ten years ago, restaurant development + design celebrated its own grand opening, bringing a fresh new editorial concept to market: a magazine we hoped would feel a bit like a communal table or

How to Reduce Construction Costs

Building a restaurant can be a lengthy and expensive process, but there are ways to keep construction costs down. With a little forethought, some flexibility and careful planning,

Supply Chain and Construction Costs Cause Worry for Winter 2021

Heading into winter 2021, 38.66% of rd+d readers surveyed said ongoing supply chain challenges and increased construction costs were their top business concerns in a survey fielded in

Restaurant Construction Costs Substantially Higher in 2021

An overwhelming majority — 70.73% — of restaurant development + design readers surveyed in June 2021 said construction and material costs are substantially higher this year when compared to past

Four Tips for First-Time Restaurateurs

Construction Control: Five Challenges of Building a Restaurant

Last summer, Denny’s opened a converted restaurant in Globe, Ariz., which took just two and a half months to build. David Beshay credits this speedy opening to good planning — and he should know

Precision Planning Makes for a Smooth Construction Project

Careful advance work kept the renovation of a 200-year-old building on track for opening.

A Balancing Act: The Art of Meeting Vision, Budget and Owner Expectations

In an ideal scenario, restaurant construction would go smoothly. Everyone from the restaurant operator to the project designer to the general contractor would stay on the same page throughout the

Your Table Is Ready: Tips to Avoid Construction Delays

In the restaurant industry, delayed openings are a persistent concern for restaurant owners and developers. Whether it’s a venture backed by a respected restaurateur or a brand-new restaurant

Tips for Successful Restaurant Construction

Careful planning and strong communication are two keys to ensuring a successful restaurant construction process. By planning well and making sure everyone — from architect to engineers to

Five Sustainable Construction Practices to Employ

With investment on the upswing, many building developers, owners, and managers continue to invest funds into new construction projects as well as renovations.

Stop Chasing a Start Date

As a senior project manager for a general contractor that specializes in restaurant projects, I’ve helped clients open restaurants in several different states. While most of these openings have

VE Lessons Learned

Doug Jacob is co-owner of TORO restaurantin New York (above), as well as JWALK, a New York-based creative and branding agency. The team’s first full-service restaurant and the first of several

When to Value Engineer? From the Start

Value engineering is not a dirty word. In the world of responsible project management, it’s a necessary part of the equation. One key aspect to keeping the value in value engineering is taking a

Retrofit, Remodel or Renovation

Refreshing a restaurant is like updating old recipes: some need a dash of salt, while others require the addition of entirely new ingredients. As time passes, any establishment can benefit from a

The Curious Case of Value Engineering

Controlling costs is critical when it comes to restaurant design and construction. Without the proper checks and balances, projects can go off the rails and budgets can reach astronomical

Cashing in on the Container Craze

Innovative restaurant operators continue to collaborate with creative designers to develop restaurants out of shipping containers. The results are smaller, focused concepts that often can go

How to Reduce Change Orders

Time is money. This is precisely the essence — and headache — of change orders, especially in the deadline-driven restaurant construction world. Anyone who has

Process-Based Value Engineering Pays Off

Hospitality spaces often present a specific set of engineering challenges for contractors, requiring you to create cost savings while still delivering the client’s original design vision.

Restaurant Construction: Insights from a GC

Often, restaurant owners put their trust in an architecture firm to manage most aspects of a construction project, including overseeing costs and

How to Ensure Construction Standards Compliance in Franchise Chains

To date, Which Wich CEO Jeff Sinelli has founded three franchised restaurant chains. At first, he strictly followed his lawyer’s advice for enforcing construction and design standards.

Contractor Sees Increased Retail, Restaurant, Mall Activity Ahead This Year

Thanks to an improving economy, construction trends for 2015 include an increase in retail and restaurant ground-up construction and a rise in shopping mall renovations, according to national

Consider This: Restaurant Plumbing

Water. It's the lifeblood of most any restaurant. As such, it becomes one of a restaurant's most expensive line items and the cost shows no signs of receding.