Tagged Articles
takeout
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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.
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The Return of the Automat
Automats are certainly an ideal concept for COVID-cautious customers, but they probably have staying power.
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Safety + Comfort in Restaurant Design
Over the last year, many restaurants, bars, food halls and other dining places have adapted their designs to ensure staff and customers stay safe.
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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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What's Next? Design Experts Weigh In
Experts and readers weigh in on what they learned over the past year and how they plan to apply those lessons moving forward.
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Pizza Hut Launches The Hut Lane
Pizza Hut is doubling down on safety and convenience by launching The Hut Lane, a dedicated digital order pickup window available at more than 1,500 locations across the country — with more to
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The Impact of To-Go Alcohol Sales on Design
What does the easing of some alcohol regulations mean for bar design? Not much yet, at least according to a February survey of restaurant development + design readers.
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Four Best Practices for Pickup Cubbies in Restaurants
Cubbies have been making their entrance into restaurants, bolstered by the COVID-19 pandemic and consumers’ wish for contactless pickup.
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Readers Pick Top Trends for 2021
Nearly half of all rd+d readers (42.78%) said that improving and expanding off-premises dining across most segments will continue to trend post-pandemic.
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Takeout and Delivery to Drive Development in 2021
Slightly more than 40% of rd+d’s readers believe takeout and delivery-only operations will drive development in 2021, according to a December 2020 survey of the magazine’s
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The Essential restaurant development + design Stories of 2020
You clicked, we curated. Here are six of our most popular articles from 2020.
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Finding Brand Success in the Post-Pandemic World
4 keys to successfully evolving a brand.
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P.F. Chang’s Expands its To-Go Platform
In an attempt to satisfy consumers’ cravings for the convenience of off-premises dining, P.F. Chang’s brought its To-Go concept to New York City, with plans to add more locations in other
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Buffalo Wings & Rings Announces Revamped Design
The new design was developed based on months of consumer research in order to provide guests with a club-level experience that appeals to evolving consumer demands.
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Six Best Practices for Adding a Walk-Up Window
When COVID-19 upended the way restaurants do business, many considered alternative ways to cater to their customers. Some added drive-thrus, others delivery, and a few added walk-up windows.
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Buckatabon Tavern & Supper Club
Old Fashioned, with a Twist
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One Problem | Three Solutions: How can Operators Reassure Consumers as Restrictions Ease?
Steve Starr, president of starrdesign, explains the tectonic shift restaurants are facing due to sudden changes in guests’ priorities, and how to address them.
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Miami Grill Prepares for New Normal
Boca Raton, Fla.-based fast-casual Miami Grill announced a new prototype in the wake of the COVID-19 pandemic that does not include a dining room. Instead, it focuses on pickup, drive-thru and
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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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Takeout is the New Dine In
Fresh research from Datassential notes consumer concerns over dining out remain high but takeout continues to appeal to those willing to venture out. -
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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One Problem | Three Solutions: The Rise of Off-Premises Dining
What can I do to prepare my restaurant for takeout and delivery orders?
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Form + Function: Prepare for Takeout
Operators have several options when making room for takeout within a restaurant’s four walls. They can decide to renovate their existing dining room, or
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