Take the Bite Out of the FDA's New Menu Labeling Rules

The clock is ticking: applicable restaurants have only until Spring 2017 to comply with all new menu labeling rules.

Type: White Paper

Sponsor: Visual Graphic Systems, Inc. / Studio D Creative




2015 Restaurant Survey Report

Get back to basics to get customers back to the table. In other words, restaurants that emphasize flavorful, quality foods served in comfortable, casual environments with convenient options will draw young diners.

Type: White Paper

Sponsor: Visual Graphic Systems, Inc. / Studio D Creative




Drive-Thrus Driving Business

Time-starved diners are hungry for both greater convenience and good quality food, and they're converging on drive-thrus by the billions: 12.4 billion visits in 2014, according to The NPD Group, a market research firm.

Type: White Paper

Sponsor: Visual Graphic Systems, Inc. / Studio D Creative


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FEATURES


Legacy Hall serving fast casual fare in upscale food court vibe

A group of fast casual concepts, including a brewery and a restaurant specializing in wine, are opening this fall in one building in Plano, Texas. Legacy Hall, the three-floor, 55,000 square-foot building in North Texas, is the creation of two restaurant veterans — Randy Dewitt and Jack Gibbons.

Saudi Arabia-born burger brand takes design cues from US fast casuals

Burger Eight, which opened last year in the capital of Saudi Arabia, has incorporated design strategies used by American brands, but has kept its local flavor.

NRA 2017 in photos: Editors share top highlights

The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.

Mobile Vending University helps prepare food truck owners

Mobile Vending University provides a certified course in operating a food truck in Pasco, Washington. The attendees are taught by subject matter experts in all aspects of operating a food truck.

5 variables to consider when selecting your next restaurant site

When you’re looking for the right property for your restaurant, having a checklist of desirable criteria can help you stay on track.

Fast casuals, not fine-dining brands, leading restaurant segment in design innovation

Fast casual brands have been quick to adopt recent design trends, and QSR restaurants are following suite.

How license, permit knowledge can save your restaurant

One expert gives five tips regarding permits and licenses to help restaurant owners avoid long-term fines and sanctions.

Real vs authentic: Which word should describe your restaurant?

Steve Starr describes how authenticity is about communicating your brand’s true ideals to the consumer while the term real references the use of natural materials. He asks: can something be authentic without being real?

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

5 ways customers judge your brand

Expert describes five ways customers are judging your fast casual brand.

3 dont's when it comes to your restaurant design

Within the competitive and seemingly bottomless fast casual market, entrepreneurs are increasingly finding that the basic template design no longer yields the results that they expect.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

How to deal with renovations, construction

Before completing any renovations or repairs to the property yourself, it’s vital for restaurateurs to understand that landlords often reserve the right to pre-approve all design and construction to be done by the tenant.

Construction costs on the rise: How to mitigate the risk

The current construction climate, especially in the fast casual restaurant world, is very different than even in the pre-recession boom.

Photo Gallery: Super Chix hatches a new look

Super Chix hopes its redesign will reinforce its positioning as the "classed-up chicken joint."

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Restaurant design can be a crucial part of building a successful brand. Layout of your restaurant can also affect your operational efficiency. Check out this research center for ideas and trends in restaurant design and layout.

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