Tagged Articles

Project Profile: Corazón by Baires

An underutilized mezzanine becomes a seductive new concept.

Restaurant Operator Investment Focused on Remodeling in 2024

Improving what you have has been a big trend for restaurant operators so far in 2024, per a restaurant design + development reader pulse survey fielded in August.

R House Celebrates 10 Years of Miami Flair

Since opening its doors in 2014, R House has become a local landmark in Miami’s Wynwood neighborhood. R House is toasting 10 years in business by unveiling completely redesigned bar and dining areas.

Best Practices for Converting Spaces into Restaurants

It can often be less expensive, and faster, to convert a space to hold a restaurant than to opt for ground-up construction. Here's how.

Inside Golden Corral's Mississippi Renovation

Golden Corral unveils a newly remodeled unit in Flowood, Miss.

TOUS les JOURS Reopens Queens Location After Remodel

French-Asian bakery cafe chain, TOUS les JOURS, has revealed a sophisticated new store design for its Union Street location in Flushing, Queens following renovations.

How Shrinking Store Counts can Lead to Growth

Many restaurant companies are finding shrinking store counts is an ideal way to strengthen a brand and ready it for growth.

Historic Bar Updates Without Modernizing

First opened in 1847, the bar has hosted luminaries such as Walt Whitman, Mark Twain and Abraham Lincoln.

Remodel or Reconcept?

Either choice can bring amazing benefits to your restaurant.

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 to refresh the 35-year-old brand, improve service and food quality. Beef ‘O’ Brady’s has 150 units, 22 of which are corporately-owned.

CEO Chris Elliott talks to rd+d about the remodel.

Bay Area Mainstay Reinvigorated with New Design

Located directly on San Francisco bay in Tiburon, Calif., Sam’s Anchor Cafe is a local institution set to celebrate its 100th year in 2020. The operation was recently bought by Tiburon natives James Tate and Conor Flaherty, a pair of first-time restaurateurs who set out to revitalize the restaurant.

Subway to Remodel More Than 10,500 Stores

Subway plans to remodel more than 10,500 U.S. restaurants by the end of 2020. The chain has completed nearly 1,400 remodels globally and says 900 more are underway.

Q&A with CEO of Cousins Subs on Remodeling, Expansion Plans

In this Q&A, Cousins Subs' President and CEO Christine Specht discussing remodeling stores, strategic closing of stores and the future of the Wisconsin-based chain.

Arby's Launches Brand Revitalization Drive, Supports Remodels with New Financing Option

Arby's Restaurant Group, Inc. (ARG), franchisor of nearly 3,400 Arby's restaurants worldwide, has launched a major remodeling program across its nationwide network.

Before & After: Prosecco in Chicago's Dramatic Transformation

Prosecco, a popular upscale Italian restaurant in Chicago, got a major facelift with the help of Chicago-based Antunovich Associates. The interior design principal on the project was Patricia Rotondo, senior principal and director of interior design with Antunovich. Other team members included president Joe Antunovich; architecture principal Jeff Zelisko; and design team members Justine Scrimali, Stan

One Problem | Three Solutions: Remodels and Lease Requirements

How do I coordinate remodels or refreshes with lease requirements?

Renovation Best Practices

Recorded live on February 13, 2018
View this recorded webcast free on demand

Before and After: Inside Chicago’s Iconic Topolobampo Remodel

Renowned chef Rick Bayless has operated Chicago’s Topolobompo for nearly 30 years. In all that time, it hadn’t undergone a major redesign until this past winter.

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 remodel?

Hot Harry’s Finds its Place with Redesign

Good food alone won’t turn a franchise into a roaring success. To succeed, an operation needs a solid franchisee support system and, of course, a design that compliments the overall concept. Founded in 2004, Pittsfield, Mass.-based Hot Harry’s Fresh Burritos is a fast-casual concept that proves the point. The chain has been franchising for several years, but has never had more than a handful of stores.

Hedley’s in LA Undergoes a Major Redesign

Tasked with completely remodeling popular 13-year-old LA organic American eatery Hedley’s, designers John Sofio and Dominique Labaki from Built, Inc., an LA-based design-build firm, created an intimate, midcentury modern design with residential details and vintage decorative pieces.

Chicago Mainstay The Boundary Undergoes Complete Renovation

The Boundary, a bustling local bar and grill in Chicago’s bustling Wicker Park neighborhood, underwent a complete renovation in just two weeks. The remodel included replacing all booths with rolling high-top tables for customizable seating, and removing the woodwork along the west wall and exposing the original brick.

41 Ocean Debuts Renovated Interior and New Menu

Santa Monica’s popular beachside restaurant 41 Ocean unveiled a new, modern design and updated menu by Executive Chef Patrick Florendo. Both the design and the menu focus on sharable and social dining experiences. The changes were led by Sean Sette, the newly appointed senior vice president of Ozumo Concepts International, along with his team of industry veterans hand-selected from some of Los Angeles’ leading hospitality groups.

Take a Unified Approach to Remodels & Rebrands

Most companies waste money when doing remodels/rebrands. They don't do it consciously, they just fail to fully consider their guests and, particularly in the current economic enviroment, often put cutting costs ahead of stimluating sales.

Open Vs. Closed During A Restaurant Renovation: A Consultant's Take

Facing a redux project? Ed Doyle, president of RealFood Consulting in Boston says every project is different but there are pros and cons to consider before deciding whether to remain open and operating for the duration.