Design
- Design
- Amanda Baltazar
Chris Milton and his partner in designing the Toasted Yolk prototype, Brian Chandler, share their best practices for creating a flagship restaurant.
- Design
- The Editors
Fifteen stories high, the rooftop bar was imagined to be an unexpected, dramatic experience with skyline views in every direction.
- Design
- The Editors
Jeremiah’s Italian Ice debuted a new 1,500-square-foot store layout that will guide the brand as it identifies ways to achieve a more efficient growth model for its franchise system.
- Design
- Toby Weber
KFC got its start in Corbin, Kentucky. The Harland Sanders Café & Museum in the location of that original restaurant has been redesigned to better celebrate the chain’s founder.
- Design
- Amanda Baltazar
Vincent Celano, principal and founder, Celano Design Studio, offers nine best practices for creating eye-catching exterior design.
