1 Problem, 3 Solutions: What Should be Considered When Purchasing Kitchen Equipment?
Equipment is such a critical component of any restaurant, and operators need to weigh all sides before making a decision. If you have an equipment vendor, my number one recommendation is to make them show you every specific piece they have and…
Make Your Restaurant’s Design Pop with Custom Features
Sarah Pike, Art Director Custom features within any restaurant space can become a brand trademark used to spark interest, entice guests and create brand recognition. Restaurant operators rely on their designers, and the partnerships they bring to…
1 problem, 3 solutions: remodels and lease requirements
How do I coordinate remodels or refreshes with lease requirements? We’re often asked about remodeling strategies and when is the “right” time to refresh a restaurant. Most leases have defined requirements around refreshes and renovations. So, the…
1 Problem, 3 Solutions: How Can I Tell One Cohesive Brand Story
There are a few key ways operators can pull together their product, service and environment. The critical factor is to focus on alignment. If product, service and environment are not aligned you get a disjointed brand experience with an unclear…
1 Problem, 3 Solutions: Site Selection
What is the current state of restaurant real estate, and what should restaurateurs consider when looking for locations this year? We are experiencing enormous tectonic shifts in real estate right now with a number of contributing factors. During the…
1 Problem, 3 Solutions: ROI & Design
How do you find a balance between impactful design and containing costs? Look at both sides of the equation. When developing a new restaurant, it’s important to keep in mind both sides of your return on investment or return on capital equation.…
Is all that convenience crushing your customer experience?
Just like diners, restaurateurs and all humans are social creatures, with strong inborn biological and neurological needs to interact. In fact, "Braving the Wilderness" author, Brene Brown explained that loneliness is as powerful a force as hunger…
1 Problem, 3 Solutions: Restaurant Seating
When people are eating, they want to feel both protected and anchored. For example, sitting at a two-top table in the middle of a crowded dining room makes guests feel open and exposed — and less likely to have a positive experience or return. There…
Firebirds’ Next Evolution: A Fresh Design for the Future
This balancing act of promoting the classic details along with the modern ones is all about celebrating Firebirds’ standout characteristics, everything from culture to culinary to operational notes. To start, the prototype, developed with local…
Creating touchpoints to connect with consumers
Alexander Shporer, project manager Connecting consumers with your brand is vital in today's retail world. With so many options and channels competing for attention, retailers need to create a distinct shopping experience where guests can see, touch…
Building a Multi-Sensory Experience
It takes a lot of work for retail brands to deliver a remarkable experience. However, it can be done by making sure the environment provides a sensory experience. A sensory experience affects a human’s sense of sound, sight, touch,…
1 Problem, 3 Solutions: How do I attract millennials to my restaurant?
Some restaurant concepts that captured Baby Boomers and GenXers are having trouble attracting Millennials and younger patrons. While there are many ways to go about updating your concept to make it more relevant to younger patrons, here are three…