If there is one thing Aaron Noveshen wants you to take away from his talk at RestaurantSpaces, it's…well, it's actually five things.

Meredith Sandland, Chief Operating Officer at Kitchen United, wants people in the restaurant industry to understand that off-premise is the future of restaurants, and it's not going away. She believes this so strongly that she left her position as...

In this age of ultra-convenience, customers expect to be able to order dinner from their favorite restaurants through an app and have it delivered directly to their door. So how are restaurants—particularly the ones that are primarily...

 In a culinary climate dominated by artisanal everything and a customer base that more and more wants to stay at home and have everything delivered, where do chain restaurants fit in? And how do they adapt to rapidly changing customer behaviors and...

The company that leaned into its own fan-fueled reputation as a late-night destination for folks who've had a few (too many?) drinks at the bar by creating a whole ad campaign around the concept of "Fourth Meal" might know a thing or two about...

At a recent RestaurantSpaces discussion focused on how fast casual and quick service restaurants are adapting to meet the ever-changing demands and expectations of customers, host Sean McGuinness (Hospitality Director of Sargenti Architects) asked...