design

Lessons from the first year of ShopHouse, the "Asian Chipotle"

The fast-casual industry buzz is all about how the “Chipotle effect” has propelled this segment into super growth mode. But few have felt the effect as keenly as Chipotle’s own culinary manager Nate Appleman and director of concept development Tim Wildin.

Inside République

Chef-owners Walter and Margarita Manzke embarked on designing a neighborhood restaurant that transitioned easily from casual breakfasts to high-end dinners.

Beer, wine and even cocktails have been a point of differentiation for fast casuals, but as far as consumers are concerned, there’s still room to grow.

Jimmie’s Old Southern BBQ Smokehouse has seen a rib-roaring start and is set to expand this summer.

The new Toppers prototype—the model for 11 of the 15 units built this year—features a “show kitchen” as well as counter seating that allows guests to watch pizzas being made.

Two years ago, Phil Freedman wanted to grow.

Developing a good menu requires more than a great design and intuition about the layout and pricing of the menu items. The more data you can generate about sales and profit, the more likely you are to have a profitable menu.

The three first place awards were given for best design of Foodservice Focus, a restaurant operator targeted semiannual magazine; Healthy Indulgence, a PFG...

The event at the George International Convention Center here attracted representatives of large and small distributors to a productivity forum that by design...

Behind the scenes, suppliers scrambled, recipes were tweaked, servers got a crash course on alternative greens.

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