Tagged Articles
technology
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Peer to Peer: Jason Morgan, Original ChopShop
CEO Jason Morgan assumed leadership of Original ChopShop in 2016. Here, he shares what’s in store for the brand moving forward.
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2025 and Beyond Hot Trends In Restaurant Design
Restaurant design is always evolving.
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Peer to Peer: Debbie Roxarzade, Founder and CEO, Rachel’s Kitchen
Here, Debbie Roxarzade, founder and CEO, addresses the state of play at Rachel’s Kitchen.
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How to Grow to 100 Units
As brands grow, challenges emerge as they reach certain milestones.
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Marco's Pizza Debuts New Prototype Design
Marco's Pizza debuted its new store design in Boise, Idaho, this month. Its new look features both aesthetic updates and operational enhancements.
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10 Ways to Keep Budget in Check
Restaurant design projects are typically derailed for one of two reasons: They’ve gone over budget or they’ve taken too long.
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Readers Dish: Robert Ervin Owner, principal architect, Ervin Architecture
Restaurants have been a specialty of Ervin Architecture since its founding and its portfolio of architecture and interior design work now showcases a diverse array of commercial restaurant,
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Restaurant Designers Not Embracing AI — Yet
With the world in the midst of an artificial intelligence (AI) revolution, rd+d asked readers to weigh in on how they
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Designers Dish 2024
What’s in? What’s out? For insights on trends and strategies, we turned to four veteran designers and architects.
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Need to Know: Tech Stacks
In IT parlance, a tech stack is simply a set of technologies, typically software, that works together to achieve user goals.
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Readers Wish to Better Understand Kitchen Tech
When asked which technology solution they would like to understand better, 44% of restaurant development + design readers had one solution at the top of their lists.
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Best Practices for Site Selection
A blend of technology and old-school tactics can evaluate the best place to open a restaurant.
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Best Practices for Building and Operating an Innovation Lab
McDonald's does it. Chick-fil-A does it, and now a much smaller operator, Scooter's Coffee, is doing it. Here are seven best practices for opening and operating an innovation lab.
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bite-sized buzz for June 2023
A roundup of interesting bits of news that came across the editor’s desk in the last month including a fast-growing celebrity-owned vegan concept, Pizza Hut Australia’s acquisition and more.
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Form + Function: High-Volume Restaurants
Dining establishments serving thousands a day must design and plan for maximum efficiency or risk service meltdowns that annoy customers and could lead to social media posts that harm their
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bite-sized buzz for May 2023
A roundup of interesting bits of news that came across the editor’s desk in the last month, including Wendy's underground autonomous robot system and how PJ’s Coffee will be celebrating Memorial
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Restaurant Design Fundamentals with Robots
What are the key elements in designing a restaurant?
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The AI Revolution Will (Probably) Not Be Televised
News and pop culture is awash in handwringing about artificial intelligence (AI) and chatbots.
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Lowering Labor
Scarce labor and rising wages continue to drive operators to design restaurants that can do more with fewer workers.
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Form + Function: Drive-Thrus
Before the COVID-19 pandemic, QDOBA Mexican Grill would not even consider adding drive-thru service to its establishments.
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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
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Developers Dish!
Development gurus from five brands spoke to rd+d about how the market is looking for them, currently and looking forward.
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A Long Island Applebee’s Adds Pickup Lockers
Applebee’s franchisee Doherty Enterprises added pickup lockers to its location in Long Island, N.Y.
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The Roaring '20s? A State of the Industry Report
If its massively disruptive start is any indication, the 2020s will go down in history as among the most challenging of decades for the restaurant industry but also among its most broadly
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How to Design a Labor-Efficient Kitchen
Wing Zone is looking to remove people from its kitchens.
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Wingstop Unveils Cashless Carryout Prototype
The brand’s new cashless, digitally focused prototype will also serve as a rapid testing location for new equipment and layouts.
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Paris Baguette Bakery Café Unveils Reimagined Brand
Bakery-cafe chain Paris Baguette announced a comprehensive brand redesign that includes an elevated guest experience through every consumer touchpoint
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BurgerFi Leans into Tech to Aid Expansion Plans
In an effort to address industry-wide labor shortages, BurgerFi is testing and expanding on technologies and strategies. Including in-car ordering, robotics, QR technology and ghost kitchens.
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Atlanta Restaurant Pairs High Style and a Guest-Focused Service Model
Saints + Council, a new tech-enabled, guest-focused restaurant serving chef-driven, seasonal menus for breakfast, lunch and dinner, opens in December at the Colony Square in Atlanta's Midtown
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Famous Toastery Recovers from Pandemic Pains, Relaunches Franchise Efforts
After a spate of closings and a franchisee bankruptcy, Famous Toastery sustained its scratch-kitchen model and went on to open three new locations in 2020 as well as its first ghost kitchen.