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design

Technology

Texas restaurants turn to neuroscience for menu makeovers

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

Operations

A look inside Burger King’s new post-COVID restaurant design

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.

The high-volume chain plans to open a restaurant providing self-service as well as table service, for beer and food. New technology will be the enabler.

With the drive-thru and mobile ordering more important than ever, the Mexican chain’s design combining the two in a smaller box could be

With indoor seating limited or banned, patios, rooftops, sidewalks and even streets are turning into dining rooms.

An upscale restaurant enforces safety guidelines with style and substance.

The new prototype features new entertainment tech, including the capability for onsite gaming contests, as well as an intensified focus on sports viewing.

The cashierless concept plans to expand to 3,000 units by 2021.

The hot dog specialist has fired up a new free-standing prototype to provide a younger face to the public.

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