Two years ago, it was very apparent that the relationship between customers and chain restaurants was changing. But it was an evolution that brands, in general, weren’t coping with well. As customers changed their ways, the industry struggled to...

Experimentation with different formats, drastic changes in consumer behavior, digital-first stores, drive-thru innovation, and energy-saving measures in BOH. These were just a handful of the issues up for discussion when restaurant design and...

Rethinking the flow of a restaurant, in the front and back of house, could be the ticket to success in a post-pandemic world. In fact, according to Livit Design CEO Ben Calleja, right now, finding greater efficiency across the board needs to be a...

In a recent episode of DISRUPT — our weekly LinkedIn live show with movers and shakers in the restaurant space — we met with Melissa Ng, the SVP of Design & Construction at CAVA. We talked about the concept’s acquisition and conversion of Zoës...

Back in 2019, CKE began prototyping new designs for its flagship restaurants, Hardee’s and Carl’s Jr. The fast food giant had noticed a small year-over-year decline in customers, who were increasingly using drive-thru offerings or third-party...

It’s estimated that virtual restaurant brands will become a $1 trillion industry by 2030, according to Michael Schaefer, global lead for food and beverage at Euromonitor International.