Tagged Articles
Peer to Peer
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Design Market: 3 Boston Restaurants You Must See
Boston’s dining scene has exploded in recent years, and the design — not just the food — of its newest and trending places continues to test creative limits. Here we look at one design that pays homage to Boston’s supper club past while still being thoroughly modern and another that perfects the aesthetic of a modern sushi bar.
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Q&A with Jim Plamondon, Co-President, The Plamondon Companies/Roy Rogers Restaurants
Created by Marriott Corp. in the late 1960s, Roy Rogers, the fast-food chain named for the affable singing cowboy-actor who rose to fame in the 1930s and ’40s, is proof that loyal fans and a committed brand champion can overcome tough odds.
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The Case for Fake: A Q&A with Grace Jeffers
"Authentic” and “natural” are big buzzwords driving restaurant concepts and design today. Brands attach them to their menus, ingredients, cooking styles and, increasingly, designs. Grace Jeffers, who for the past 20 years has researched, wrote about and lectured on the history of materials, argues that sentimentality for supposedly “real” materials such as wood, stone and leather is often misplaced.
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Q&A with Ty Neal, Co-Founder, Matchbox Food Group
Ty Neal, his brother Mark, and partners Drew Kim and Perry Smith, who left the company in 2012, opened the first Matchbox restaurant on H Street in Washington, D.C.’s Chinatown district in 2003. They rehabbed an old building themselves, transforming it into what would end up being the prototype for a casual-dining brand with staying power and growth potential.
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Q&A with Karim Webb & Edward Barnett, PCF Restaurant Management, Los Angeles
Friends since grade school, Karim Webb, who grew up in a family of McDonald’s franchisees, and Edward Barnett, a finance-industry professional, joined forces in 2006 to become Buffalo Wild Wings franchisees.
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Q&A with Sumeet Mittal, Architect AIBC, LEED AP Vice President - Construction & Facilities Earls Kitchen & Bar
Headquartered in Vancouver, British Columbia, Earls Kitchen & Bar is a well-established premium casual dining concept with more than 60 units throughout Canada. While it has dipped its toes into U.S. waters during the past decade, the 30-year-old privately owned company's presence here to date has been minimal — just 4 units by the end of 2013. That's about to change, however. Earls has kick-started development in key U.S. markets, beginning with
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Q&A with Jonathan Benjamin, Vice President of Franchise Sales, Corner Bakery Café
Corner Bakery Café is on a roll. The Dallas-based chain, purchased in 2011 by Roark Capital Group, is in the midst of an aggressive franchising drive that last year saw it open 20 new restaurants and more than double the number of area development agreements signed in any previous year.
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Q&A with Joe Wegrzyniak, Director of Construction, Jersey Mike’s Subs
When Joe Wegrzyniak joined Jersey Mike's Subs 5.5 years ago, the Manasquan, N.J.-based chain had about 375 locations and was developing new stores at a rate of 35 per year. Today, Jersey Mike's has roughly 575 locations and will complete 100 new units this year alone.