Luna Grill Heads to Texas

Luna Grill, the San Diego-based Mediterranean fast-casual chain, is accelerating its expansion and has selected Texas to host the first group of out-of-state locations.

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Consider This: Restaurant Plumbing

Water. It's the lifeblood of most any restaurant. As such, it becomes one of a restaurant's most expensive line items and the cost shows no signs of receding.

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Building Efficiency with Dan Parsley

Long hours, hot kitchens, refrigeration, and a constant need for clean and balanced air flow, make restaurants notoriously greedy energy guzzlers. Dan Parsley, chief operating officer of Energy Efficiency & Sustainability Consulting, a Houston-based franchised consulting company, helps restaurants and other commercial enterprises pinpoint their facilities' weak spots and implement strategies for boosting efficiency and reducing costs.

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Retractable Roofs Dazzle, Whatever The Weather

When the developers of Andaz San Diego were looking to rebrand the hotel's rooftop restaurant and lounge as RoofTop600, their goal was to create a space that offers guests a unique and intimate atmosphere for breakfast, lunch and dinner. The company wanted to capitalize on its already popular rooftop restaurant in the city's Gaslamp Quarter — the largest rooftop space in San Diego — and to
create a space it could use rain or shine.

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Planning Is Key to Exceeding Development Goals

What is the key to successful growth? Some will say selling franchisees, some will say you have to select the right site, and others will say making sure all of the timelines are met for the transition from construction to opening and operating the business. All are correct, because every step of the process is critical to having a successfully run business that maintains itself for the long term.

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Draft Picks: Tapping More Than Beer

How More Restaurants  Are Tapping More Than Just Beer. 

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Current Issue

rd+d September/October Magazine Cover