CAVA has become one of the fastest-growing restaurant brands in the U.S., and design plays a big role in that growth.

Jeff Gaul, Chief Development Officer at CAVA, shares how the brand is creating spaces that feel welcoming, efficient, and built for...

The restaurant industry moves fast. The challenge is building spaces that can keep up.

Gregory Zamfotis, Founder & CEO of Gregory’s Coffee, shares how the brand is designing locations with flexibility in mind, adapting to changing customer behavior,...

What does it take to bring two iconic brands under one roof without losing what makes each one work?

Jake Nebergall, VP of Strategy & Innovation at Dine Brands, breaks down how IHOP and Applebee’s are coming together, from operations and kitchen...

Cost overruns. Missed deadlines. Scope creep. It all adds up fast.

Brian Olson, Vice President of Real Estate at Smoothie King, breaks down the real, often overlooked reasons restaurant projects fall behind. From supply chain disruptions to internal...

Think brand consistency means rolling out the same design everywhere? Think again.

Ewan Davenport, President International at CKE Restaurants, the parent organization for Carl’s Jr., Hardee’s, Green Burrito, and Red Burrito, challenges that idea and...

Agentic AI isn’t something to watch from a distance. It’s already reshaping how restaurants get built.

Ron Galloway breaks down how autonomous AI systems are moving beyond analysis and into action, helping brands plan, design, and execute across the...