Design

Inspirational restaurant designs and ideas

Traffic at the Fuku fried-chicken concept in New York City was so heavy during Week One that the tiny store had to shut for two days to readjust to the demand. What’s the attraction? It’s not speed...

When fast-casual chain Salata rolled out its new prototype in July in Pearland, Texas, it did away with one conventional element: menu boards. The design-your-own salad concept wants guests to custom...

“You start with the dream, then you see the budget,” says Mike Isabella, chef-owner of Kapnos Taverna in Washington, D.C. For the new Southern Greece-inspired spot, Isabella sought out an architect...

Joe Terrell became passionate about energy conservation after a fateful day when he had to change a light bulb in his restaurant, a Denny’s franchise in Mokena, Ill. “While searching for a...

When Michelle Bernstein and her husband and business partner David Martinez closed their Miami flagship Michy’s in July 2014, they needed a change—and so did their nine-year-old restaurant. “I had...

Atop the upscale E.P. restaurant sits L.P., a 5,500-square-foot open-air bar. “The rooftop adds a layer of protection for business; it’s a destination people will travel to,” says co-founder and...

Is the front of house disappearing? That’s been the buzzed-about question in the industry of late. Concepts such as Sprig, Maple, Munchery, SpoonRocket and others are popping up around the country...

California Pizza Kitchen turned 30 this year, and the brand that was “all about innovation” back in 1985 had begun to show its age, says CEO G.J. Hart. “We wanted to make it relevant again,...

In the suburb of Morristown, N.J., a fine-dining restaurant might be busy three nights a week, says Jockey Hollow owner Chris Cannon. “The trend is toward casual dining; it’s taken hold everywhere,”...

To keep up with the pace of busy customers, Starbucks rolled out a pared-down, no-frills prototype on Wall Street in late April. The 538-square-foot express-store pilot promises to be “one of the...

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