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…


Editor's Letter: Knowing Me, Knowing You

It was a unique event that brought readers of this publication together with readers from our sister publication, Foodservice Equipment & Supplies, for two days of TED Talks-style presentations, networking and conversation. The original content…


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…


Designing for a Decreasing Footprint - WEBCAST

Steve joined other industry professionals to talk about maximizing space in minimalist settings for a Restaurant Development + Design webcast. Read more about the panel and watch the recorded webcast here.  


Firebirds Energizes with a New Design

The old-school steakhouse has its place. Plenty of occasions call for a more formal experience, something that features the old-school sophistication of low lighting, rich woods and white tablecloths. Elevated still has its place in an increasingly…


How a Multi-Sensory Retail Experience Can Boost Brand Awareness and Sales

While there are many ways to create a multi-sensory experience, Steve Starr of the architecture and design firm Starr Design notes that sound, along with smell and touch, are particularly important for retail stores. The original content of this…


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…


Tales for an Accelerated Culture

Editor in Chief Rebecca Kilbreath talks about the national recognition that rd+d earned by partnering with starrdesign and the value that comes from reader-driven content. Read full restaurant development + design article here.  


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…


Labor Pains

With starting wages rising to between $9 and $12 per hour in many states, and as much as $15 per hour in cities such as San Francisco and Seattle, the cost to produce your menu keeps getting more expensive. Twenty-nine states have set higher minimum…