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October 22, 2015
Schlotzsky’s Tests New Prototype Design
Schlotzsky’s is testing a new prototype restaurant design it plans to roll out nationwide to its 376 locations spanning 35 states. Existing locations will be retrofit. The restaurant chain plans to implement this design for newly developed locations, too. Schlotzsky’s Cedar Park, Texas, location was the first to debut the changes since the last design overhaul seven years ago.
Free Webcast from rd+d: Real Estate Modeling and Site Selection
In this hour-long webcast our expert panel will explore the steps restaurant operators should take during site selection to find locations that support their mission and that allow their concepts to flourish.
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The largest, thinnest porcelain slab ever made
Discover beautiful, sustainable design with infinitely inspiring tile solutions from Crossville. Our large format porcelain panels are larger, leaner, and stronger lending style and substance to distinctive spaces everywhere. Think bigger about your next project with Laminam by Crossville.
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Domino’s Expands to Italy
Domino’s entered the Italian market with the opening of a franchised location in Milan. Franchisee ePizza S.p.A. plans to open three more stores in the city by the end of the year.
Applebee’s Opens First Philippines Location
Casual dining chain Applebee’s opened its first restaurant in the Philippines. Located in Metro Manila, the restaurant is the first of three currently planned with franchise partner Global Restaurant Concepts, Inc., which also operates seven IHOP restaurants in the Philippines.
Robeks Reopens Virginia Location with New Design Model
Robeks reopened its 10-year-old Ashburn, Va., location with a new design and enhanced fresh juice offerings. The “Next Generation” design revolves around bright green colors, clean, white back tiling, light wood paneling and a new, central display of fresh fruits and vegetables.
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The Cook & Hold oven with Halo Heat® technology is the preferred cook and hold cabinet by deli professionals all over the world. Produce quality prime rib roasts and premium cuts of meat. Use for many other types of food preparation, freeing up staff and other production equipment in your kitchen.
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Consumers Ordering Fewer Beverages in Restaurants
Consumers are ordering fewer beverages in restaurants. According to new research from The NPD Group, drink orders have declined 4 percent to 2 billion servings over a 5-year period. Despite this decline, consumers still order a beverage 70 percent of the time when visiting restaurants or other food service outlets, according to NPD.
Bars Take on New Dimensions
Restaurants and hotels devote more space than ever to bars. They can generate a vibrant ambiance, encourage a sense of community and, of course, bring in significant revenue. Today’s successful bars rarely sit in a dark corner. Rather, they are up front and often center with décor, lighting and menus that invite customers to spend a relaxing hour or two (or three) socializing and creating memorable experiences that will make guests want to return and bring friends.
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