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

by Steven Starr — President, starrdesign

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.

Georgetown Johnny Rockets boasts a new look

July 1, 2016

Johnny Rockets in Georgetown has undergone an image makeover, according to a company press release, and is the latest franchise location to boast a new style…

Pieology Pizzeria opens 1st restaurant in Georgia

June 29, 2016

Pieology Pizzeria announced that it has opened its first Georgia location in Alpharetta, according to a recent press release.

Penn Station East Coast Subs revamps brand design

June 16, 2016

Penn Station East Coast Subs is debuting a new restaurant layout and design that includes a new logo, wall coverings and flooring, and open kitchen…

Real vs authentic: Which word should describe your restaurant?

by Steven Starr — President, starrdesign

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…

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.

Baja Fresh opens in Sherwood, Oregon

March 17, 2016

The 2,800-square-foot restaurant, at16002 SW Tualatin Sherwood Road, encompasses the chain's latest interior restaurant design, incorporating the use of…

5 ways customers judge your brand

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

Kitchen innovation guru to share foodservice strategies at Restaurant Franchising & Innovation Summit

February 22, 2016

Attendees will learn five specific ways to improve back-of-house operations.

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…

Starbucks opens first express format in Canada

February 19, 2016

Commuters must save time and move quickly, which is why the new Starbucks is one of the most streamlined experiences in the company's portfolio

The Flame Broiler launches rebranding strategy

February 18, 2016

Changes include a more open floor plan with an open kitchen, allowing guests to watch their food being prepared, a more vibrant and user-friendly menu board…

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…

Construction costs on the rise: How to mitigate the risk

by Steven Starr — President, starrdesign

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

Schlotzsky's deploys wireless charging stations to new, remodeled locations

January 15, 2016

Schlotzsky's newest location is opening Thursday in Jacksonville, Texas, and is one of the chain's first units to boast wireless charging stations for guests.

Photo Gallery: Super Chix hatches a new look

by Cherryh Cansler — Publisher, FastCasual.com

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

Fazoli's unveils new design

December 21, 2015

The contemporary design incorporates a distinctive 35-foot tower, improved lighting and a versatile color scheme that gives the brand a fresh, modern image.

How to use your restaurant design to tell your 'real food story'

by Steven Starr — President, starrdesign

Incorporating your use of real ingredients and cooking processes into your design is vital.