Real vs authentic: Which word should describe your restaurant?

by Steve Starr — Chief, 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 Steve Starr — Chief, 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 — Editor, 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 Steve Starr — Chief, starrdesign

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

Quiznos re-branding with 2 concepts

December 4, 2015

Quiznos is collaborating with Tesser, a San Francisco-area branding and design firm, to revitalize its brand with two new concepts, from menus to design.

Burger 21 taps design firm to help rebrand

December 3, 2015

Burger 21 is getting a new look, thanks to its partnership with Brand Architecture, a branding and design consultancy.

The perfect pitch: 3 restaurant concepts

by Travis Wagoner — Editor, Networld Media Group

Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors…

Cicis unveils new logo, brand positioning, prototype design

November 5, 2015

Cicis is going "Beyond Pizza" with a refreshed brand identity. The chain unveiled its new branding along with its newly identified core brand positioning of…

Freebirds unveils new look in Texas

November 4, 2015

Freebirds World Burrito will open its newest location next week in Lewisville, Texas, which will feature updates in its design.