Tagged Articles
Q&A
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CEO of Jersey Mike’s Subs Plots a Course to Further the Brand's Success
Despite a pandemic and a recession, Peter Cancro, CEO of Jersey Mike’s Subs, has been giving back, plotting a course to further success and upending what a brand is willing to do for its
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CEO Talks COVID-19, Expansion Plans and Authentic Greek Cuisine
It didn’t take long for Greek from Greece (GFG) Café-Cuisine to make apparent its intent to become a strong player on the U.S. fast-casual restaurant scene.
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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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What Disaster Preparedness Can Teach Us Now
Traditional disaster preparedness involves creating a plan for when chaos strikes, whether it’s brought forth by Mother Nature or manmade. As COVID-19 continues to shape our world, we talked with
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Peer to Peer: Philip N. Kaplan of GameWorks
At the start of the year, GameWorks, Inc., an eight-unit “eatertainment” chain that pairs gaming and dining, had plans to add five units and dramatically increase its presence in the esports
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Q&A with Jeff Vickers
Jeff Vickers, senior vice president of franchise development for Which Wich and Paciugo, talks about the company’s plans.
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Q&A with Terry Eaton, Eaton Fine Art
Furnishings and finishes set the stage, but it’s often the art pieces displayed that really bring restaurant interiors to life and create brand differentiation.
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A Q&A with Dustin Glasscoe, Founder & CEO, Vermont Farm Table
A Q&A with Dustin Glasscoe, Founder & CEO, Vermont Farm Table
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A Q&A with Bart Kulish, President, MTS Seating
A Q&A with Bart Kulish, President, MTS Seating
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Q&A with Al Hank, Senior Director at Famous Dave's
Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and 3 countries.
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New FOH and BOH design brings changes to 35-year-old chain
There’s a new look at Beef ‘O’ Brady’s. The Tampa, Fla.-based brand is remodeling both franchised and corporate locations and seeing a related sales increase.
The goal of the remodel was
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4 Surprising Facts from Grand Rapids Chair Company
A Q&A with Dean Jeffery, Head of Marketing and New Product Development, Grand Rapids Chair Company
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Peer to Peer: Q&A with Karen Eadon of Farmer Boys Restaurants
Talk about hot industry trends like farm-to-table, better burgers, local sourcing, all-day breakfast, even fine-casual service, and the folks at Farmer Boys Restaurants might seem a bit smug.
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Greenwood Offers Urban Sophistication in the Suburbs
In this Q&A, Dwayne MacEwan, principal and creative director of DMAC Architecture, provides insight into his firm’s design for Greenwood American Kitchen and Bar, which co-owners Josh Kaplan
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How to Get to 100 Restaurants: A Q&A with Scott Deviney, CEO, Chicken Salad Chick
Founded in Auburn, Ala., in 2008, Chicken Salad Chick serves a dozen kinds of chicken salad across four flavor profiles — traditional, spicy, savory and fruity/nutty — as well as soups and other
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Silva's Offers Lighter Take on the Brazilian Steakhouse
Silva’s Fresh Eatery + Churrascaria in Santa Ana, Calif., a Brazilian-style steakhouse that opened last year, spans 3,800 square feet and seats 80. We found out how designer Susan Devall,
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B.GOOD Revamps, Focuses on Clean Lines and Efficient Design
In this Q&A, Gina Venezia, vice president of construction and development at B.GOOD, discusses the updated design why the chain chose to make some BOH line changes.
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Tradd’s Marries Modernity and Southern Traditions
Tradd’s, a fine-dining restaurant in Charleston, S.C. opened at the end of 2018 in a freshly renovated space that brought southern tradition and modernity together in one coherent space.
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Supermarket Kiosks Prove Successful for Saladworks
Saladworks CEO Patrick Sugrue is taking an unconventional approach to nontraditional development by putting Saladwards inside grocery stores, among other innovative ideas.
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Fast-Casual BBQ Mighty Quinn's Updates Design
Mighty Quinn's Barbecue has updated its look to better accommodate both flow of service and its catering/takeout business. Check out this Q&A with founder Micha Magid.
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Q&A with KAIYŌ’s John Park
San Francisco's KAIYŌ restaurant design blends contemporary decor with natural elements, and art.
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Sette Osteria Offers Lush Green Space in Miami
Iraklis Karabassis, restaurateur and founder of IK Retail Group in Washington, D.C., has opened his first concept in South Florida, Sette Osteria, an
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Digging Deep: Industrial Engineering Tools in Restaurant Design
The purpose of a restaurant is simple: To feed people. But, beyond that, it has to make a good return on investment (ROI) to keep shareholders happy and to help the concept grow.
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Q&A with Nick Reader, CEO and Co-Founder, PDQ
Nick Reader started out with a love of both food and football (he’s a former chief financial officer for the Tampa Bay Buccaneers), joined forces with his friend Bob Basham (co-founder of Outback
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Relationship Business: A Q&A with Vincent Celano
More than a decade ago, a partnership was quietly formed. Vincent Celano, owner of Celano Design Studio in New York City, worked with Elizabeth
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A Q&A with Scroll Bar Designer Ray Gonzalez
Designed by EDG and Axis Architecture, Scroll Bar Waterside Kitchen opened in
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City Winery Founder Michael Dorf on His Inspirations and Acoustical Challenges
In 2008 Michael Dorf, former owner of New York’s iconic Knitting Factory, opened his first City Winery in the Big Apple. This multi-concept space combines
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High-Tech Hospitality, Mastered
Restaurants are finding great new ways to enhance the guest experience using technology. For some, that means more customer-facing tech tools; for others, it’s all about behind-the-scenes
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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.
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Dunkin’ Donuts Opens First Hard Rock Hotel Location
Dunkin' Donuts opened a location inside the Hard Rock Hotel & Casino Las Vegas. This new restaurant
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