Fondue chain The Melting Pot is naturally an experience-based concept. Historically, those experiences ran toward celebrations or romantic evenings. The chain recently rolled out a new design meant to expand on those experiences and give guests more reasons and more occasions to visit.
In this post, Steve Starr of starrdesign tackles one of the biggest challenges operators are facing: how to handle the influx of takeout and delivery orders without compromising the dine-in experiences.
Smallest kegerator footprint in the industry! At only 17.5" wide, this kegerator delivers new profit potential. Eliminates the hassle of beer line cleaning with the convenience of FlexiDraft™. With each keg a new beer line means fresh taste.
Owned by Sage Restaurant Group, The Emporium Kitchen & Wine Market offers guests a retail wine/deli component along with a polished-casual restaurant experience. The concept has two locations, both designed with their respective communities in mind. The recently opened second unit capitalizes on its Savannah, Ga., locale.
This fast-casual deli concept redesigned its prototype to emphasize connections to communities, hospitality and elevated food. The brand refresh comes just a handful of years after their last prototype, in what is becoming something of a trend in the competitive fast-casual segment.
Tomo Takahashi, CEO and founder of JINYA Ramen Bar, established his first restaurant in Japan in 2000 when he was 31 years old. In 2010 he brought his ramen concept to the U.S., opening first in Studio City, Calif. Here he talks about his growth and the design of his distinctly Japanese-style restaurants.
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