rd+d - Off-Premises

Peer to Peer: John Ramsay, Taco Cabana

John Ramsay, Taco Cabana’s director of franchise sales and development, recently spoke with rd+d about the new prototype, the chain’s franchising strategy and what excites him about the restaurant industry today.

KFC Gets Saucy

Saucy isn’t just about the sauces, despite the investment Yum! made in developing flavors like spicy mango chutney and jalapeno pesto ranch. Instead, Saucy is about the experience and the feelings it evokes in guests.

Peer to Peer: Kyle Gordon, CEO and Co-founder, Dillas Quesadillas

Founded in 2013, Dillas (pronounced “dill-uhs”) Quesadillas specializes in quality quesadillas served fast alongside french fries (regular or loaded), chips and other sides.

Get Granular: Mobile Order Pickup Stations

Mobile ordering has become more commonplace in hotels, colleges and universities, country clubs and even healthcare and B&I operations.

Mobile Takeout Necessities, According to Readers

13% of restaurant development + design readers said they were not including mobile or takeout areas in their current restaurant designs.

Chipotle Hits 1,000 Chipotlanes Milestone

Nearly 30% of the company's 3,600 restaurant locations now feature a Chipotlane.

Suburban Landscapes

Current Trends in Site Selection

Charcuterie Concept Poised for Growth

After nearly doubling the brand's footprint in 2023, charcuterie concept Graze Craze is on track to open 60 new locations in 2024.

Zaxby’s Opens First To-Go-Only Restaurant in Georgia

Zaxby’s has introduced its newest restaurant design to Georgia with its first to-go-only concept in the chicken chain's home state.

Key Trends in New Prototypes

Panera Extends Drive-Thru Service Nationwide

Fast-casual chain Panera Bread will now offer drive-thru service nationwide.

Tech, Outdoor Dining, Drive-Thru: Pandemic Pivots Now Permanent, NRA Reports

The foodservice industry is forecast to reach $997 billion in sales in 2023, driven in part by higher menu prices, according to the recently released National Restaurant Association’s “2023 State of the Restaurant Industry” report.

Krystal’s New Prototype Forgoes Dining Room

Krystal unveiled a new prototype this week. The smaller, more economical unit is designed to allow for more franchise growth.

Off-Premises Dining Affects Site Selection for Readers

Readers of rd+d are split on whether the growth in off-premises dining is changing their site selection process.

Developers Dish!

Development gurus from five brands spoke to rd+d about how the market is looking for them, currently and looking forward.

P.F. Chang's To Go Opens in Washington DC

P.F. Chang's opened its first P.F. Chang's To Go location in the Dupont Circle neighborhood of Washington DC.

Schlotzsky's Opens First Drive-Thru-Only Prototype

Sandwich-focused fast-casual Schlotzsky's opened its first Design 1000 restaurant in Oklahoma City.

A Long Island Applebee’s Adds Pickup Lockers

Applebee’s franchisee Doherty Enterprises added pickup lockers to its location in Long Island, N.Y.

The New Fundamentals of Space Management

Mandated dining room closures in the wake of the COVID-19 pandemic left many restaurant operators grappling with how to best utilize their space for an unexpected shift to off-premises dining.

Famous Dave’s BBQ Opens First Drive-Thru Location

Barbeque franchise Famous Dave’s is opening its first drive-thru model.

Outdoor Dining, Off-Premises and Safety and Sanitation Continue to Dominate Investment

Ongoing pulse surveys of rd+d readers have shown that off-premises and outdoor dining were major areas of operator investment in 2020 and 2021.

How the Pandemic Permanently Altered the Consumer-Restaurant Relationship

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.

Tagged Articles

Off-Premises