Tagged Articles

Readers Name Top Restroom Design Trends Right Now

Automation is the top trend in restaurant restroom design, according to 61% of rd+d readers surveyed in August. That means fewer touchpoints and automating everything — from auto-flush toilets to sinks and hand dryers.

Readers Name Top Trends in Steakhouse Design

Steakhouses have been evolving for some time, deemphasizing formality and dark and brooding interiors in favor of a lighter, brighter and less fussy overall design.

Top Trends in Bar Design in 2025

Bars are undergoing an evolution, and restaurant designers are leading the way. 58% of rd+d readers say that the top trend in bar design for 2025 is “nostalgic” — but not gritty; think retro but with $15 cocktails and mocktails.

What’s Behind All the Nostalgia in Restaurants?

Nostalgia has been a big driver in restaurant visits recently and it is influencing decisions that impact everything from menus to design. 

Tech, Outdoor Dining, Drive-Thru: Pandemic Pivots Now Permanent, NRA Reports

The foodservice industry is forecast to reach $997 billion in sales in 2023, driven in part by higher menu prices, according to the recently released National Restaurant Association’s “2023 State of the Restaurant Industry” report.

Restaurant Industry Releases DEI Research and Program Framework 

The National Restaurant Association released a landmark diversity, equity, and inclusion (DEI) report measuring the awareness and perceived effectiveness of DEI practices among employers and employees in the restaurant industry.

Do Customers Crave Fluorescent Colors?

Bright, bold fluorescent colors can have a big impact on consumers.

How the Pandemic Permanently Altered the Consumer-Restaurant Relationship

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.

Survey: 1 in 6 Restaurants Are Closed

Six months into the COVID-19 pandemic, and nearly 1 in 6 restaurants are closed either permanently or long-term. That equals nearly 100,000 restaurants.

Designing Restaurants in a Post-Pandemic World

After the COVID-19 pandemic forced the closure of thousands of restaurants and other foodservice operations nationwide, many businesses had to quickly shift gears and figure out if revenues from takeout and delivery would be enough to sustain the company through stay-at-home orders or if it made better financial sense to close completely. Some did both to see which worked.

Restaurants Report 65% Decline in Sales in New Survey

Market research firm Datassential has been fielding surveys weekly since the beginning of the COVID-19 outbreak.

Restaurant Real Estate Market Rankings Revealed

Retail and restaurant real estate markets may share economic indicators but this does not always lead to a direct correlation of their successes, according to results from consumer analytics firm Buxton’s 2020 Retail and Restaurant Real Estate Outlook.

Takeout is the New Dine In

Coronavirus Fears Grip Diners, 54% Likely to Decrease Full-Service Restaurant Visits

The novel Coronavirus has led to nearly 60% of consumers being concerned about dining out, with one in five “definitely” avoiding doing so, according to Datassential’s Coronavirus research report, fielded March 10 with 1,000 U.S. consumers. Fears are highest among parents (26%), urban dwellers (25%) and high earners (26%, those with household incomes over $100k/year).

The State of Fast Casual

Despite a slight slowdown the past couple of years and some weeding out of concepts that missed the mark or overreached, the grass on the fast-casual side of the industry is still green. In fact, against the backdrop of a stubbornly stagnant industry overall, the segment is still a bright spot, continuing to outperform others in measures both quantitative and qualitative.

One Problem | Three Solutions: How Can I Differentiate My Restaurant from the Competition?

In this award-winning blog, Steve Starr, president of starrdesign, explains three concepts that differentiate restaurants from the competition. 

Art Meets Algorithm In Data-Driven Designs

Great restaurant design has always been part art, part science. 

Digging Deep: Industrial Engineering Tools in Restaurant Design

The purpose of a restaurant is simple: To feed people. But, beyond that, it has to make a good return on investment (ROI) to keep shareholders happy and to help the concept grow.

Restaurant Sales Continued to Decline in May

May was a disappointing month for chain restaurants, according to data from TDn2K’s Restaurant Industry Snapshot, which is based on weekly sales from more than 27,000 restaurant units across more than 155 brands.

U.S. Independent Restaurant Count Declines, NPD Reports

The total U.S. restaurant count stood at 624,301 units in spring 2016, a one percent decrease from spring 2015, based on a restaurant census conducted by The NPD Group.

Trend: Meat, Up Front

Three restaurants put their dry-aging rooms on display. 

Restaurant Traffic Flat Q2

Total restaurant industry traffic for April through June was flat vs. the same period last year, according to a new report from The NPD Group. This marks the second consecutive quarter of no growth in industry traffic.

Sweetgreen Debuts in Chicago with Bright, Airy Space

Sweetgreen opened its first location in the Chicago's River North neighborhood on August 23. The 2,300-square-foot space features an open kitchen, communal bleacher seating and local art by Cody Hudson.

First Quarter Foodservice Visits Up in Many Global Markets

Global foodservice markets, with the exception of Russia, saw flat or increased first quarter traffic and increased consumer spending.