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…


Modern Restaurant Management

Florida-Based NY Deli Concept to Franchise and Pronto by Giada

Modern Restaurant Magazine recognizes Pronto by Giada in their MRM Daily Bite - full post found here.  


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…


Form & Function: Prepare for Takeout

Operators have several options when making room for takeout within a restaurant’s four walls. They can decide to renovate their existing dining room, or they can open new restaurant locations with ample space built in to accommodate takeout…


Common Sense

When a customer visits your bridal salon, she bases her impression of your business on more than meets the eye – literally. She experiences your store not only through sight, but also through sound, smell, touch and, to some extent, even taste. All…


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.…


New Concept Jar Bar Launches in Illinois

Fast-casual concept Jar Bar debuted in Northbrook, Ill., this summer. The 30-seat restaurant, founded by former TV producer Karen Firsel and her husband, commercial real estate developer Adam Firsel, focuses on fresh, nutrient-dense meals across…


Shipping Containers Make a Comeback in Restaurant Design

They say history repeats itself, with trends coming and going and coming again in fashion, food, politics, pop culture, and even restaurant design. That seems to be the case with shipping-container buildouts, a trend that popped up around 2011,…


Modern Restaurant Management

Modern Families and Restaurant Diaper Duty

The changing family structure is challenging the structure of restaurant changing rooms. Brandon Gerson, president at marketing agency Mak & Ger, believes in taking a hands-on parenting role that includes diaper duty.“The American Academy of…