How to avoid unnecessarily costly construction

Why investing in your architect during the construction process could save you thousands You’ve spent countless hours coordinating with your architect and designer to achieve carefully articulated drawings, and you’ve finally gotten the permit to…


1 problem, 3 solutions: QSR design challenges

With consumer trends changing and the fast-casual industry booming, it can be tough for quick service restaurants (QSR’s) to stay competitive. They’re expected to uphold their characteristic, high-speed production while now accommodating for the…


Design Challenges: When Restaurants Meet Retail

The two dominant trends in retail development — lifestyle centers and mixed-use buildings —present unique challenges for restaurant designers. Lifestyle centers attempt to recreate the village green or Main Street format. Mixed-use buildings tend to…


1 Problem, 3 Solutions: How Do I Get the Most from a Restaurant Designer While Containing Costs

I often hear about design fees and expectations from friends in the restaurant industry. They find a great designer yet have to scale back when costs get too high. Ultimately, the project and brand experience suffer when this happens. Consumers…


1 Problem, 3 Solutions: How Can I Differentiate My Restaurant from the Competition?

With the rise of experience-based dining destinations — those that combine food, beverage, entertainment and new experiences — traditional restaurant venues must now design to compete with a variety of choices. It takes three things to…


1 Problem, 3 Solutions: The Rise of Off-Premises Dining

What can I do to prepare my restaurant for takeout and delivery orders? There are several things operators can do to prepare their dining room and kitchens for takeout and delivery orders, and we are getting this question a lot more as these…


1 problem, 3 solutions: How Can I Design my Restaurant to Prevent Health Safety Issues?

We see it all too often in the restaurant industry: well-known, high-quality establishments go down because of health safety outbreaks. In a recent study done by Johns Hopkins Bloomberg School of Public Health, researchers found that a single…


1 problem, 3 solutions: Which Restaurant Technology is Worth the Investment?

Technology can be used in your restaurant to impact the customer experience, communicate the concept's brand messaging and increase an operation's efficiency. However, acquiring technology just for the sake of having it is a waste of money. It’s…


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…


remodel

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…