Articles by Janice Cha
Forward-thinking design positions many food halls for a strong post-pandemic future.
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La Madeleine’s all-new prototype in Dallas boasts its first-ever drive-thru and a from-scratch bakery.
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Mulberry Street Tavern produces hearty entrees from an open kitchen, complete with a wood-fired charbroiler, inside a former bank building more than 100 years old.
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It’s “raining” ice at this Texas-based restaurant thanks to a custom ice system.
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Worcester Commons combines authentic menus and equipment, future-forward layouts and multitasking platforms to offer an unforgettable dining experience.
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Roti Modern Mediterranean’s new prototype centers around improved off-premise services and a reimagined customer-facing makeline.
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From outdoor dining setups to more virtual restaurants, industry watchers expect these trends to help restaurants bounce back post-pandemic.
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When Toro Taco Restaurant Group was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a quick-service concept called Hiya Taco.
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Scottsdale’s Daily Jam extends hours by adding virtual concepts to its existing operation.
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It took several iterations before Gyro Shack found the right way to expand its drive-thru-only concept to one with more service options.
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