Burger King spent a year building something that will never serve a single customer: a full-scale prototype restaurant inside a 40,000-square-foot warehouse in Miami.

The Royal Innovation Center—the RIC—isn't next to corporate headquarters. That's...

“We broke a lot of rules because we didn’t know what the rules were.”

In 2010, Shake Shack was not a brand. It was barely a company. Three locations. No playbook. No one in the room who had ever scaled a quick service restaurant before.

Food for the...

At our recent RestaurantSpaces gathering, three seasoned execs took the stage for a panel discussion, Melissa Ng (SVP of Design & Construction, CAVA), Rob Gerstenfeld (VP of Real Estate, Construction & Design, QDOBA) and Suk Singh (Chief Development...

When Ben Calleja, Founder and Chief Experience Officer at Livit Design, took the stage at RestaurantSpaces, he had a message that should terrify and excite every operator: "What most of you see as 'the future' is already happening today." His...

Jennifer Striepling admits she sounded like Minnie Mouse by her tenth week at Walk-On's Sports Bistreaux. After visiting tons of locations and talking to everyone from franchisee owners to bussers, her voice was shot, but her mission was crystal...

Popeyes has a problem. After 50+ years of growth, the chain faces a perfect storm of operational challenges: running out of chicken means a painful 14-minute wait for customers, newer restaurants look dated within five years, and seven different...