Tagged Articles
The Pulse
-
Sales Figures on Target or Higher for Majority of Readers
While economic pessimism seems to be high, the data suggest there’s reason for optimism, per the latest pulse survey conducted by restaurant development + design magazine.
-
Construction Costs Substantially Higher in 2022
74% of survey respondents said construction and material costs are substantially higher in 2022 when compared to 2021.
-
Supply Chain and Staffing Shortages Dominate Reader Woes
Supply chain and staffing shortages dominated reader concerns in a recent rd+d pulse survey.
-
Weatherproofing and Decor are Top Outdoor Dining Investments
Outdoor dining is as hot as ever this summer.
-
Suburban Unit Growth Continues to Trend
The pandemic led many to speculate that the suburbs would see a restaurant boom.
-
Readers Weigh in on Unit Openings in 2022
Business is booming for many, and brands are continuing to expand despite the many challenges present in today’s market.
-
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.
-
Readers Split on New Prototypes for 2022
Getting the scoop on new prototypes is something readers of rd+d are always interested in, but they are split on their new prototype plans for 2022.
-
Permitting Presents Challenge to Restaurant Projects
While permitting and attendant timelines often vary by municipality, 67% of rd+d readers surveyed in April said the permitting process is taking longer than it did before the pandemic hit in 2020.
-
Reader Survey: Supply Chain Issues Upending Projects
The overwhelming majority of rd+d readers surveyed in April — 69% — said that supply chain issues had forced them to change construction plans on their current projects.
-
Qualified Contractors Are Not the Problem
Despite a widespread labor shortage and supply chain concerns, 58.76% of rd+d readers surveyed said they are able to find qualified contractors and subcontractors to partner with, according to a survey of readers fielded in April.
-
Readers Weigh in on Number of Remodels & New Units in 2022
Readers of restaurant development + design magazine are almost always opening or remodeling new restaurants. But how many?
-
Restaurant Designs Should Be Refreshed Every 5 Years
How often should a restaurant design be refreshed? rd+d subscribers weigh in.
-
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.
-
Business is Better but Supply Chain Issues Plague Restaurants
Results from a December 2021 subscriber pulse survey.
-
A Year of Challenges and Changes in the Restaurant Industry
Results from rd+d’s yearlong reader survey
-
Supply Chain and Construction Costs Cause Worry for Winter 2021
Heading into winter 2021, 38.66% of rd+d readers surveyed said ongoing supply chain challenges and increased construction costs were their top business concerns in a survey fielded in August.
-
Permitting a Persistent Problem for Restaurants
It’s taking longer than expected to get permits and plans approved, according to 62.2% of restaurant development + design readers who participated in a survey fielded in June.
-
Designers Split on High-Volume Kitchen Concerns
Despite mobile ordering and off-premises dining becoming increasingly common, not all designers are developing kitchens with higher volumes in mind.
-
Supply Chain Issues Cause Delays for Restaurant Growth
The majority of restaurant development + design readers surveyed in June say supply chain shortages are affecting their projects this year.
-
Restaurant Construction Costs Substantially Higher in 2021
An overwhelming majority — 70.73% — of restaurant development + design readers surveyed in June 2021 said construction and material costs are substantially higher this year when compared to past years.
-
Ghost Kitchens: Hot Stuff or Cool Myth?
In a survey of restaurant development + design readers fielded in June, the vast majority noted that despite the popularity of ghost kitchen as a topic, few had been involved directly in launching one.
-
Survey Says: Biophilia Top Restaurant Design Trend Post-Pandemic
Biophilic design — bringing the natural world inside — topped the list of aesthetic trends moving the needle on pitches and current projects.
-
Outdoor Dining Is Here to Stay. What Does that Mean?
In rd+d’s December survey, readers revealed that outdoor dining dominated operator investments in 2020. In rd+d’s February survey, we followed up on that idea, asking what specifically the popularity of outdoor dining will mean for projects going forward.
-
Touchless Technologies Gain Traction in Restaurant Design
Readers of restaurant development + design magazine plan to incorporate all kinds of touchless technologies into their upcoming projects, according to a February survey of qualified readers.
-
How the Pandemic Changed Restaurant Design
Are designers thinking about pandemic concerns and trends when designing restaurants today?
-
10% of All U.S. Restaurants Closed Since Pandemic Began
Datassential reports 10.2% of U.S. food establishments permanently closed since the pandemic began, citing new data from the Chicago-based food industry research and insights firm’s proprietary Firefly database.
-
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.
-
Dine-In Experience Will Feel Like a Special Event Post-Pandemic
Nearly half (48.45%) of rd+d readers believe dine-in experiences need to feel like an event post-pandemic — and that means designs will not be stripped down or minimalist in nature, according to a survey of qualified subscribers conducted in December 2020.
-
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.