Tagged Articles
how to
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Five Best Practices for Designing a Restaurant’s Bar
Restaurant bars should always stand out. They’re social by nature and therefore play an important role in the social aspect of going out. -
One Problem | Three Solutions: A Restaurateur’s Guide to Selection and Procurement
As product options and providers increase across the globe, narrowing down restaurant furniture can be difficult. Procurement can be even more difficult, particularly as globalization continues
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Best Practices for Safe Take-out and Delivery
Restaurants are doing all they can to reassure customers that they’re clean and sanitary.
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One Problem | Three Solutions: What are the Best Materials to use in Kitchen Flooring?
There are three main types of floors and each have pros and cons.
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Mind Over Budget: Tricks and Tips for Keeping Costs Under Control
When it comes to keeping costs under control, there are several measures restaurant operators can take to ensure projects stay on task and on budget.
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How to Get Ahead of Permitting
Ask anyone who has opened a restaurant to describe their experience with the permitting process, and responses will vary from “piece of cake” to “nightmarish.”
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How to Catch the Mixed-Use Development Wave
True Food Kitchen, the healthy-food brand founded by Sam Fox of Fox Restaurant Concepts and integrative medicine guru Dr. Andrew Weil, is looking at all types of locations as it ramps up
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How to: Target Underserved Markets
Expert advice on targeting underserved markets from executives at Wayback Burgers, Stoner's Pizza, and Denny's.
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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
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How to Capitalize on Legacy Brand Elements
Drive through any city in America and what will you see? You’ll likely spot McDonald’s golden arches, Starbucks’ green mermaid and numerous other well-known restaurant chains’ iconic visual
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How to Go Global
The call comes in. On the other end of the line is a deep-pocketed businessperson from Dubai — or Istanbul, Mexico City or Shanghai — who experienced your brand
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How to Connect the Digital and Analog Brand Experience
When was the last time a new customer walked into a restaurant without having checked it out online?
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One Problem | Three Solutions: How Can I Tell One Cohesive Brand Story?
There are a few key ways operators can pull together their product, service and environment.
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How to: Use 3-D Modeling and Virtual Reality
Customers aren’t the only ones embracing game-changing new technologies in restaurant spaces.
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How to: Design for Scalability
Visit Tropical Smoothie Café in Tallahassee, Fla., and you’ll enter a 600-square-foot restaurant. But travel up
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How to: Determine the Right Remodel Timeline
There’s a rule of thumb in the restaurant industry that remodels should happen every seven years, but that’s not always best. This raises the question, when is the right time for a
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How to Move Into Nontraditional Locations
Opening new locations is a common occurrence for restaurant chains, but sometimes branching out can bring significant changes. As brands expand into nontraditional locations, or even
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How to Beat Flat Traffic Estimates in 2017
A new year will bring little to no traffic growth for the total U.S. foodservice market, according to market research firm The NPD
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How to Create a Facility Maintenance Program
To keep a restaurant humming, every aspect of operations needs to run smoothly and efficiently. Just one detail gone awry — the refrigeration, HVAC or
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How to Specify and Install Flooring
In restaurant design, every detail matters, from the ceiling to the floor and everything in between. While many bits and pieces come together in one harmonious design, those design elements that
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Connors Steak & Seafood Offers Polished-Casual Excitement
Connors Steak & Seafood recently opened its fourth location, this one in Franklin, Tenn.
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How to Conserve Water
Restaurants leverage technology and their passion to do right by the environment to adopt best practices for water conservation.
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Starbucks Enters Panama Market
New location celebrates coffee's journey from field to cup.
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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
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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.
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How to Hire a Designer
Hiring an outside designer for a new restaurant or renovation project is like a job interview and a date rolled into one. Past experience and expertise are paramount, but so are vision and
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7 Tips on Hiring Designers, from Designers
Hiring a designer for a new build or renovation is a big decision, and while the onus is on the candidates to deliver great ideas that fit the concept and the budget, restaurateurs need to do
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How to Manage Restaurant Openings
When a new restaurant opens, it is a time for celebration. Like any kind of significant event, an opening takes preplanning. Restaurant chains that open a number of units each year have developed
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Restaurant Chains Are Going Global, Here's How
For brands looking to expand into international markets, location should almost be last on the list of considerations. While hot international growth markets such as Canada, the Middle East and
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How to Negotiate Restaurant Leases in a Tough Market
There’s not much good to report about the current real estate environment for multi-unit restaurant companies. Top sites remain scarce and many rivals continue to bid on them. New shopping center
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