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…


5 reasons why mall shopping is good for your health

Steve weighs in on one of the five ways shopping in a physical retail environment can help lead to a healthier lifestyle for a post in the Daily Herald.


Firebirds Imagines the Modern Steakhouse

While plenty of restaurant concepts are reworking their businesses to appeal to these younger guests, the Millennial mindset poses a particular challenge to the traditional steakhouse. With its low lighting, its reserved atmosphere and a dining…


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…


Modern Restaurant Management

TouchBistro Teams with WePay and Tuition-Free Hospitality Academy Launches

This edition of MRM's Daily Bite features TouchBistro, Ordermark, Kitchen United, Taco Mac, Verifone and Paysafe, starrdesign, Bridg, the National Restaurant Association Educational Foundation and Last Word Hospitality.Find out more about the…


ChopShop Gets It Right

When private equity firm Hargett Hunter Capital Partners, Raleigh, N.C., purchased in 2016 the Original ChopShop, an approachable, natural food restaurant with three units in the Phoenix area and a nearly cult following, it had big plans: to take…


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…


An Open Invitation...

Exposed Kitchens are redefining today's restaurant design. Steve joined industry professionals to address all things open kitchen with author Mindy Kolaf for Reinhart Foodservice. Read the full article here.


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…


Trends in Prototype Design: Insights from the Experts

To offer some insights on the direction of prototype designs, FE&S tapped four experts from the most prolific design and branding firms, who collectively have created new prototypes for some of world’s biggest brands and hottest startups Kathy…