Tagged Articles

What’s Moving the Needle on Restaurant Design Projects?

What's working for our readers right now? The classics.

Are Open Kitchens Over?

How open kitchen design is evolving and why.

Elevated Asian Dining

Upscale finishes, subtle Eastern nuances, a focus on color and texture, and simple elegance put the focus on Asian cuisines while still satisfying an American eye.

What’s the Hottest Restaurant Design Trend Right Now?

A few trends continue to remain popular, but flexibility and community are driving a lot of design decisions.

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,

Trending: Wine Bars

Wine bars are coming into their own with many new venues opening in cities across the U.S.

Get Real with Restrooms

Brand image is vital in foodservice operations and, although the dining room is the main attraction, the restroom still plays a significant role.

What’s Played Out in Restaurant Design

Open/visible kitchens topped the list of overdone restaurant design trends for 30% of survey respondents.

Designers Dish 2024

What’s in? What’s out? For insights on trends and strategies, we turned to four veteran designers and architects.

Key Trends in New Prototypes

The Hole Truth: Stan’s Donuts

Stan’s Donuts was an institution in Hollywood, where it opened in 1963, but in 2014 Owner Stan Berman sold his concept to Chicago-based Rich Labriola, now “chief doughboy.”

The Hole Truth: Shipley Do-Nuts

Shipley Do-Nuts has been selling doughnuts to Americans since 1936.

The Hole Truth: Duck Donuts

In early spring 2023, Duck Donuts revealed a new shop of the future design prototype, intended to enhance the guest experience, better handle digital and catering orders, and reduce

Back to the Future

Nostalgia is a strong emotional driver for American consumers who often see previous decades through rose-tinted glasses.

Rita’s Finds Sweet Success

Desserts are big business and today, more than ever, consumers are seeking restaurants that specialize in them.

Floozie Cookies' Sweet Success

Desserts are big business and today, more than ever, consumers are seeking restaurants that specialize in them.

Healthy Growth for Healthy Concepts

Healthy eating is in.

2023 Designers Dish!

All restaurants, regardless of concept or industry segment, need to get one fundamental right: Provide good food and good service at a price their customers feel is fair.

London in Flames

Here’s a look at three restaurants in London where fire-cooked food is the main attraction. 

Breakfast and Brunch Boom

Breakfast and brunch sales are booming, according to market research firm the NPD Group. Let’s take a look at three breakfast and brunch

How Shawarma Press Adapted for their Walmart Customers

Shawarma Press operates four locations in Walmart stores in Texas and has plans to open seven more before the end of the year. 

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

2022 Designers Dish!

For this year’s Designers Dish, we turned to six professional designers to share their thoughts and advice.

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.

Speakeasies Bounce Back

Today a new wave of speakeasies is rising. They’ve ditched the Gatsby glam in favor of emphasizing distinctive decor schemes — but have retained those hush-hush entrances. 

Game On: Eatertainment is Back at 810 Billiards & Bowling

810 Billiards & Bowling's broad appeal is part of a successful formula, here's how they're capitalizing on eatertainment.

Game On: Eatertainment is Back at Sports & Social

Here are how Sports & Social capitalized on the eatertainment trend. 

Are Home-Based Restaurants the Future of Foodservice?

In June, the City of Berkeley Environmental Health Division approved its inspection of the first “Microenterprise Home Kitchen Operation” (MEHKO) in the San Francisco Bay Area, authorizing home

Get Granular: Specifying Restaurant Tables

When plotting the floor plan, designers consider the flow of traffic through the space, fire code compliance and table placement. Depending on the level of service, tables are placed to allow for

Get Granular: Front-of-House Flooring

Front-of-the-house flooring not only has to look good and complement the interior design, but it should also provide a safe surface for staff and diners.