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Al Fresco Dining

Curb Appeal

As it turns out, magazines and restaurants have a fair amount in common.

Rolling Along

Looking back at my Publisher’s Letter from one year ago, I talked about three major challenges to the restaurant industry...

What’s Old is New Again

Dining out is a popular activity all over the world, but in America it has become so commonplace and so central to our cultural experience that restaurant trends can’t help but reflect the national zeitgeist. These trends are truly a reflection of who we are and what is on our minds.

New Opportunities

It comes as a surprise to no one that the pandemic took a heavy toll on the number of restaurants in operation during the past few years. 

A Decade in the Making…

If you missed our FED Lunch and Learn series, you may want to go back and listen to the archived one-hour presentations at whatever time you find most convenient.

Resiliency

Restaurant operators are a resilient lot, and the rest of us have much to learn from their example.

Reopening Momentum Accelerates

As we go to print, the CDC is reporting that 66% of eligible adults have received their first COVID-19 vaccination, and it’s likely that by the time you read this our national goal of 70% vaccinated will be achieved.

Brighter Days Ahead

In the last issue, I told you that we were beginning to see signs of life stirring in the restaurant industry as we careen toward a recovery based on vaccination progress, general post-pandemic economic improvement and pent-up consumer demand for restaurant dining.

A Welcome Transition

As COVID-19 vaccinations across the U.S. continue to ramp up, the bleak pandemic funk that has dominated life here for the past year finally looks like it is beginning to lift. As more and more Americans get vaccinated, the focus has begun to shift to what post-pandemic life will look like and how quickly we can get back to something that we might recognize as normal.

Hindsight is 2020

Has there ever been a year more deserving of the rearview mirror than the past one? Last year was filled with incredible upheaval and unprecedented change, even for those of us lucky enough to be able to work from home and remain mostly quarantined during the pandemic.

After Effect

It’s difficult to peer through the fog of uncertainty surrounding our collective response to the COVID-19 pandemic to see exactly what the post-crisis world will look like. Even the most fundamental aspects of our everyday lives — like school and work — are being subjected to profound changes as a result of the upheaval that we have all experienced.

Living With Big Numbers

Have you ever listened to an intelligent person discussing the federal budget or our national economy and mistakenly say the word “millions” when they really mean “billions.” It happens all the time if you listen for it.

Looking Ahead to FED

2020 should be a fascinating year in the restaurant industry as we embark on a new decade that promises an even greater allegiance to change than the one that we are leaving behind.

20/20 Vision

Well, that’s the goal, right? This is the time of year when businesses large and small try to peer into the future and form an idea about what the coming year will hold.

Are You Ready for Your Close-Up?

Many thanks to all of you who took the time to stop by our booth at The NAFEM Show last month in Orlando, Fla., to have your picture taken and put on the cover of restaurant development + design magazine as a souvenir. We had a blast with our photo booth, taking over 600 shots during the three days of the show.

Where Shall We Meet?

The January/February 2019 issue of rd+d marks the beginning of the seventh year of existence for this still-young publication. It is impressive to see how the restaurant industry that we cover has grown and evolved over those seven years.

Ask Any Weather Person

Predicting the future is easy, but predicting the future accurately can be really hard. Contributing Editor Caroline Perkins makes that point very clearly in the intro of her article Technology and Convenience: The Restaurant of the Future.

Ready or Not

This issue of rd+d comes just in time to remind you of a whole slew of exciting upcoming events.

Wok and Roll

Michelin, manufacturer of tires and publisher of restaurant guides, did something unexpected this year by bestowing a Michelin star on an open-air restaurant, Jay Fai, in Bangkok, Thailand, in its inaugural Bangkok Michelin Guide. 

If You See Something, Say Something...

As a woman who has worked closely with men in male-dominated industries for more than three decades, you can believe that the #MeToo movement holds some resonance for me.

Progress by Design…

A note from our publisher. 

A Note from our Publisher: Five Years On…

In 2012, we started restaurant development + design as a complement to our established magazine Foodservice Equipment & Supplies, now in its 70th year. We felt that through our work on FE&S, we had identified an underserved market of people who were specifically engaged in the design aspects of restaurant creation and the reinvigoration of existing restaurant spaces.

Melting Pot

Restaurants occupy a unique place in our society. At their core, they offer the opportunity to engage in the most human of endeavors, to share a meal with friends, family, business associates and strangers.

People Power

There is nothing like watching a plan come together. Whether it’s completing a winning restaurant design, creating an innovative new menu, pulling off a successful event or finishing an ambitious team project, there is no greater sense of accomplishment than that of seeing an idea through to completion.

The Telephone Game

Remember the telephone game? Wait — let’s back up, do you remember landline telephones that used to sit on your desk? No? How about desks themselves?

Buckle Up for a Brand New Year

It’s a brand new year and, with the tumult of 2016 behind us, at Zoomba Group we’re looking forward to exploring new horizons and seeing what the future has in store.