Tagged Articles
how to
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How to Design Private Dining Rooms
Having a private dining room with only one function isn’t feasible for today’s restaurants, here's how to design with ROI in mind.
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How to Grow to 1,000 Units
A brand that grows to 1,000 units is in rare air. Few restaurant chains grow from humble beginnings to that level.
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How to Grow to 100 Units
As brands grow, challenges emerge as they reach certain milestones.
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How to Grow with Food Trucks
Food trucks offer several advantages for brands looking to establish new concepts and for existing brands aiming to expand.
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How to Utilize the Fifth Wall
The “fifth wall” shouldn't be a mere afterthought in the design phase as ceilings make an impression on guests.
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How to Select Furnishings
The design of a new restaurant or a major renovation of an existing space should include a thoughtful assessment of how furnishings enhance the overall aesthetic.
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How to Design a Food Hall
Food halls are coming into their own.
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How to Have a Tough Conversation
“Your project is going to take three months longer than expected,” is not a sentence anyone relishes hearing.
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How to Maximize a Restaurant’s Footprint
Maximizing a restaurant’s footprint is a quest that has existed since the inception of restaurants.
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How to Grow with Grab-and-Go
The addition of offering grab-and-go items — even in unexpected market segments like fine dining — can drive sales and expand branding opportunities.
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How to Keep Projects on Budget
Two factors can derail a restaurant construction project: time and money.
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How to Create Authentic Design
Authenticity is key to a restaurant having a soul, and it can’t be faked.
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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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How to Open Two Restaurants with a Shared Kitchen
Two new concepts from Uptown Hospitality Group share an 8,000-square-foot former train depot in Charleston, S.C.
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Get Granular: Handwashing Stations
In the wake of the COVID-19 pandemic — handwashing stations are being installed in the front of house and designated for customer use.
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How to Design a Labor-Efficient Kitchen
Wing Zone is looking to remove people from its kitchens.
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A Guide to Living Walls & Rooftop Gardens
Living green walls and rooftop gardens provide urban spaces with biophilic elements and appealing aesthetics that are also functional.
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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,
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Best Practices for Developing a National Restaurant Brand
Here are five best practices on moving a small brand into one with a national presence.
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How to Negotiate a Lease
Working with a landlord is a delicate business but it doesn’t need to be fraught.
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How to Open a Restaurant in a Tight Labor Market
Top five best practices to opening a restaurant in a tight labor market.
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How To Incorporate Retail into Restaurant Design
Time for a little retail therapy? For many restaurants, adding retail elements to their operations has become a ticket to survival over the past year and a half, accelerating an existing stretch
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How to Become a Technology Company
Fax machines, cash registers and loyalty punch cards have been part of the business mix for restaurants for years. But modern consumers expect a different level of technological engagement.
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Creative Contactless
To boost sales and help patrons and employees feel more comfortable, restaurants are reducing touchpoints and seeking to create contactless experiences. Here we take a look at what three
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How to Get into Ghost Kitchens
According to Euromonitor, ghost kitchens could be a $1 trillion global business by 2030. Ghost kitchens are restaurants with no seats, whose business is all takeout. Depending on the setup,
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Five Ways to Step-Up Self-Service in the Age of COVID-19
In the age of COVID-19, the time has come to recast the self-service model.As hospitality designers and strategists, we can seize this opportunity to rethink self-service to meet
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How to Open a Restaurant During a Pandemic
Opening a new restaurant is extremely stressful at any time but the COVID-19 pandemic has made nearly everything exponentially more difficult.
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The Future is Now
While much of the discussion surrounding COVID-19 has focused on how dining room shutdowns aimed at slowing the spread of the virus also slowed the restaurant businesses, the pandemic also
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5 Best Practices to Strengthen Restaurant Branding
Your brand is what your restaurant is all about. It’s the sum and substance of who you are, what you stand for, your reason for being, and your restaurant’s moral compass.