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design

Financing

Why fast-food restaurants need more than just a redesign

 By Jonathan Maze on Jan. 27, 2021

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

 By Jonathan Maze on Jan. 06, 2021

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

Operations

Sweetgreen takes on the suburbs

By Heather Lalley on Dec. 17, 2020

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

Operations

Fast casuals re-imagine their futures

By Heather Lalley on Dec. 04, 2020

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

Operations

El Pollo Loco plans to open a restaurant without a dining room

By Heather Lalley on Dec. 02, 2020

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

Operations

Quick-service chains plan for a fast future

By Jonathan Maze on Nov. 24, 2020

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

Operations

Winners chosen in Chicago’s outdoor dining design contest

By Heather Lalley on Oct. 08, 2020

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

Technology

Texas restaurants turn to neuroscience for menu makeovers

By Patricia Cobe on Sep. 25, 2020

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

By Jonathan Maze on Sep. 03, 2020

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

Operations

Food halls optimize tech and design to reopen safely

By Patricia Cobe on Aug. 31, 2020

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

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