Kitchen Design
Small Changes Make a Big Difference in Fuzzy’s Taco Shop’s New Prototype
Little changes help Fuzzy’s Taco Shop’s prototype accommodate the same amount of covers as traditional stores—but from a smaller footprint.
La Madeleine’s Prototype Offers a Link to France
La Madeleine’s all-new prototype in Dallas boasts its first-ever drive-thru and a from-scratch bakery.
Mulberry Street Tavern Delivers Heart and Soul
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.
UMass Amherst Offers a World of Flavors
Worcester Commons combines authentic menus and equipment, future-forward layouts and multitasking platforms to offer an unforgettable dining experience.
New Way at Roti
Roti Modern Mediterranean’s new prototype centers around improved off-premise services and a reimagined customer-facing makeline.
Quick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System
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.
How Gyro Shack Expanded Its Drive-Thru-Only Concept
It took several iterations before Gyro Shack found the right way to expand its drive-thru-only concept to one with more service options.
Safety Check: Show Best Practices
Guests are extremely watchful of restaurant practices related to ensuring cleanliness and safety, says data and insight provider Black Box Intelligence.
Sweet Solution: A Famous Snack Maker Creates an On-Site Cafe
Snack company Mondelez Int’l. creates a signature on-site cafe in Chicago’s bustling Fulton Market.
Burger King Unveils ‘Restaurant of Tomorrow’
RBI is the latest operator to redesign stores to optimize for drive-thru and delivery.
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