Tagged Articles
how to
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How to Build an Airport Restaurant
There are many things to consider before opening an airport restaurant. Let’s learn from operators who’ve already done it.
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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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