Let’s take a moment and celebrate these fabulous, functional designs judged to be among the best of the best in rd+d’s annual contest.

More chains are building a degree of distinction into locations to give them "an extra degree of thoughtfulness," says Kendra Payne, director of design and project

Patios have always been a good revenue generator, with customers clamoring to sit outside on sunny days. And, thanks to COVID, customers have become more willing to bear

Local Kitchens, a micro food hall chain offering a diverse mix of award-winning restaurants under one roof, has opened the doors to its newest location in Los Gatos,

This California Vegan chain is updating its locations, giving each its own personality but keeping a California feel.

Mandated dining room closures in the wake of the COVID-19 pandemic left many restaurant operators grappling with how to best utilize their space for an unexpected shift

Dallas-based Layne’s Chicken Fingers plans to open 8 new locations and sign 45 new franchisees by the end of 2022. 

A Q&A with Chief Operating Officer for Margaritas Mexican Restaurants

The brand’s new cashless, digitally focused prototype will also serve as a rapid testing location for new equipment and layouts.

With a new look, this polished-casual chain wants to turn a night out into an immersive experience.

Huckleberry’s Breakfast and Lunch recently opened its first location outside California in Reno, Nev.

Here's what it takes to grow a chain full of boutique stores.

Arizona-based build-your-own Hawaiian poké bowls concept Koibito Poké opened its fourth location in Scottsdale.

Subway plans to overhaul its menu and rollout key digital upgrades to improve unit efficiency and the overall brand experience.

Mark Landini, creative director of Landini Associates, offers insights on what's to come in restaurant design.

Many restaurant companies are finding shrinking store counts is an ideal way to strengthen a brand and ready it for growth.

Boombozz Pizza & Watch Bar, a regional chain out of Louisville, Kentucky, recently renovated one of its company-owned stores, located in Jeffersonville, Ind.

David Thompson, Principal and Founder, Assembledge+ in Los Angeles shares his thoughts on

Fast-food hot dog chain Nathan’s Famous developed a new prototype that modernizes the chain’s appearance while offering historical architectural detailing.

The Toasted Yolk, a full-service dining concept that serves breakfast and lunch fare alongside boozy brunch cocktails, announces its continued expansion throughout the

Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and

“Low and slow” is the mantra for cooking delicious Texas-style barbecue. One Dallas-based barbecue concept is taking a similar approach to its expansion.