Every time you open a new restaurant, you’re taking a risk. Is the site good for business? Will there be sufficient customers? Will sales be high enough? There are two
Drive through any city in America and what will you see? You’ll likely spot McDonald’s golden arches, Starbucks’ green mermaid and numerous other well-known restaurant
The call comes in. On the other end of the line is a deep-pocketed businessperson from Dubai — or Istanbul, Mexico City or ...
A mix of factors are conspiring to make kitchen footprints smaller. From buffets to fine dining, owners and developers are seeking to save money on real estate, improve
We’ve all seen (and some of us have written) breathless headlines like: “What’s Hot in Restaurant Design Right Now!” or “6 Big Trends Shaping Restaurant Interiors.”
When was the last time a new customer walked into a restaurant without having checked it out online?
There are a few key ways operators can pull together their product, service and environment.
Customers aren’t the only ones embracing game-changing new technologies in restaurant spaces.
Visit Tropical Smoothie Café in Tallahassee, Fla., and you’ll enter a 600-square-foot
Five words restaurant franchisees often dread: “We want you to remodel.”
There’s a rule of thumb in the restaurant industry that remodels should happen every seven years, but that’s not always best. This raises the question, when is
Opening new locations is a common occurrence for restaurant chains, but sometimes branching out can bring significant changes. As brands expand into
Sam Fox, CEO and founder of Phoenix-based Fox Restaurant Concepts, believes every restaurant
A new year will bring little to no traffic growth for the total U.S. foodservice market, according to market research firm ...