1 Problem, 3 Solutions: My Restaurant is Too Loud!
This is a common issue among restaurateurs, as acoustics are hard to gauge in a commercial space before you move in. There are numerous factors driving this problem. Trends are leaning toward open expo kitchens and high interaction with employees.…
5 Ways to Run Your Restaurant in an Uncertain Political Time
In light of the recent presidential election, there has been a significant amount of uncertainty in the restaurant industry. With questions surrounding labor costs and market patterns many restaurateurs may wonder how to deal with this tumultuous…
When is the right time to redesign your restaurant?
Brenna Johnson, project manager Whether it’s to enhance the dining experience or to make operations more efficient, there are many reasons why restaurant operators might consider revisiting a prototype design. But when is the right time to reassess…
Fostering ‘Wow’ Moments: A New Look for The Cowfish
Jeff Cangro, project manager The Cowfish Sushi Burger Bar is a truly one-of-a-kind fusion of a sushi bar and a gourmet burger restaurant. The owners, Alan Springate and Marcus Hall, found a way to flawlessly combine two contrasting products onto one…
Fast casuals, not fine-dining brands, leading restaurant segment in design innovation
Tracking design innovation and trends tells a story about the hospitality industry and can help paint a picture of the future. Restaurants are typically classified into QSR, fast casual, casual, polished casual and fine dining. Historically, fine…
Why We Should Care About Designing for Millennials
Rachel Mitchell, marketing manager Although they don’t have considerable spending power now, Millennials will soon dominate consumer behavior. We are already seeing this begin to take place in the current market, and it will only continue to grow.…
Real vs. authentic: Which word should describe your restaurant?
Words such as authentic, real, integrity, and genuine seem to be used as brand attributes for almost every company we come into contact with lately. Even one of our own values is authenticity. But behind these words, what message are people truly…
Retrofit, Remodel or Renovation?
Refreshing a restaurant is like updating old recipes: some need a dash of salt, while others require the…
How to Grow in the New Economy
One measurement of a restaurant’s success is the return on investment (ROI), which is simply the measure (per period) of the rate of return on the money invested. In the restaurant world, we’re looking at comparing the total capital expenditure to…
Technology: A brand-driver or necessary evil?
Mobile and online services are a staple in today's world. Technology can improve the customer experience, as well as increase an operation's efficiency. Allowing your guests to view menus, place orders and read nutritional information while at home…
Construction costs on the rise: How to mitigate the risk
It’s an unavoidable fact: Construction costs have steadily been on the rise. And with fewer qualified subcontractors available per project, the supply is simply lower than demand. During the recession, subs in particular got hit hard. And those that…
Five Packaging Trends for 2016
Sarah Pike, Art Director Product packaging can take on a variety of innovative forms designed to resonate with different types of consumers. Today’s trends still rely on the basic function of product delivery, but they have also evolved with the…