Design
Zoned For Success: The Story Behind Wing Zone’s Updated Design
Wing Zone’s updated design makes off-premise dining its centerpiece. Highlights include a tightened cookline, swifter service times and, down the road, robots.
Al Forno Mediterranean Grill & Subs’ Grand Opening
A Florida startup concept opens its doors after managing labor challenges, supply shortages and Hurricane Ian.
Focus On: Limited Service Restaurants
From growth at the drive-thru to leveraging technology, here's what's buzzing in the LSR segment.
2023 The NAFEM Show Guide: Equipment Trends Consultants are Buzzing About
Consultants point to today's equipment trends, and what operators can expect to see at The NAFEM Show.
An Exclusive Look At Purdue University’s Renovated Dining Hall
The hall gains new concepts, including a halal eatery and the campus' first full-service bar, while still preserving traditional elements.
Anatomy of a Food Truck: Inside Buona’s Beef It Up Truck
Buona Beef takes made-to-order sandwiches and Chicago-style hot dogs to the streets.
Suiting Up for Sous Vide
The French cooking method boasts plentiful benefits, but it’s still a bit misunderstood.
Focus On: Full-Service Restaurants
There’s a new energy around the full-service dining sector, and it’s driven by a willingness to adapt to swift sea changes. “Typically we were seeing about 5%-10% of our sales as carryout pre-pandemic,” says Bob Bafundo, COO of Wings and Rings. “Since COVID, we’ve seen weeks and months where we’ve more than doubled, sometimes even…
Project Spotlight: Inside Humana’s Falls Food Hall
The concept focuses on carryout capabilities, complete with a mobile app for preordering, smart design features and touch-screen order-and-pay kiosks.
Portillo’s New Pacesetter
With three drive-thru lanes and no dining room, the Chicago-born brand covers new ground in Joliet, Ill.
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