rd+d - development

Teriyaki Madness Opens New Corporate Test Store

Fast-casual teriyaki concept Teriyaki Madness opened a new corporate-owned location near Denver’s Union Station and its own headquarters.

How to Use Feasibility Reports

Every time you open a new restaurant, you’re taking a risk. Is the site good for business? Will there be sufficient customers? Will sales be high enough? There are two ways to find out: Open your doors and see what business brings, or run a feasibility study (or two) and look at the hard data.

The Brass Tap Signs Five-Unit Deal in California

The Brass Tap signed a five-unit development deal in Modesto, Calif.

Black Bear Diner to Open 12 New Units

Family-dining concept Black Bear Diner plans to open 12 new units across California, Missouri, Oklahoma and Texas. Earlier this year, the chain made its debut in Oklahoma and Texas.

Millennials and Gen Z Use Tech at Restaurants for Convenience, Social Sharing

Millennials and Gen Z consumers view dining as social experiences that should be celebrated and shared on social media, according to the 2018 Culinary Visions Panel’s Mindful Dining Initiative study.

The Pizza Press to Open 20 Units in Florida

Fast-casual, build-your-own-pizza chain The Pizza Press plans to open 20 new locations in Florida.

One Problem | Three Solutions: Site Selection

What is the current state of restaurant real estate, and what should restaurateurs consider when looking for locations this year?

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 gone smoothly, I’ve noticed a trend recently that has resulted in some less-than-smooth openings.

Site Selection: Disruptions and Shifting Strategies

Site selection is and always has been about two simple objectives: picking darlings and avoiding dogs. But that’s where simplicity ends.

Q&A with Doug Miller, CEO of Gyro Shack

In 2009, the first Gyro Shackopened in Boise, Idaho, operating out of less than 200 square feet.

Nestle Tollhouse Cafe by Chip Signs Puerto Rico Deal

Crest Foods, the franchisor of Nestle Toll House Cafe by Chip, has inked an area representative agreement covering Puerto Rico.

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.

Breakfast Table’s Style on a Budget

Mom-and-pop restaurants put together on the fly and on a budget can easily end up with a design that’s all function and no form. As a result, the customer experience they offer can easily fall short. It’s not a recipe for success.

Cameron Mitchell Restaurants Hosts Millennial Concept Challenge

Cameron Mitchell Restaurants, the brainchild of veteran restaurateur Cameron Mitchell and operator of 13 different concepts including OCEAN PRIME, will host the first ever CMR Millennial Concept Challenge.

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.

Buzz Builds for Well-Curated Food Halls

Diverse, chef-driven food, local culture and community all under one great big roof? Meet the modern food hall, a fast-growing phenomenon that is completely rewriting the old-school food-court playbook. Led by pioneers such as New York City’s Chelsea Market and Chicago’s foodlife — as well as Italian import Eataly, which now operates in both cities

...

Tagged Articles

development