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design

Financing

Why fast-food restaurants need more than just a redesign

Profitality’s Juan Martinez joins the RB podcast “A Deeper Dive” to discuss why fast-food chains need a good engine under the hood of their newly designed restaurants.

Operations

Inside Del Taco’s new ‘flexible’ prototype

The chain is the latest to debut a new design focused on takeout and seeking more flexible real estate options.

The fast-casual salad chain plans to open its first tech-enabled “drive-in” restaurant early next year in Highlands Ranch, Colo.

Operators are mulling new designs and revamped real estate strategies as the COVID crisis drags on.

The fast-casual chicken chain is rolling out two new prototypes, both with a big focus on off-premise traffic.

As the pandemic hit, fast-food chains rethought their designs. Here’s a look at the most popular elements.

Will cozy cabins or heated tables allow restaurants to continue service even as the weather gets colder?

Eye-tracking, heat maps and other scientific methods helped two operators optimize menu profitability.

The smaller restaurant has more drive-thru lanes, drive-in spots and pickup lockers.

Small tweaks and larger changes are in store for customers as they visit food halls in the age of COVID.

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