Part I: Industry Perspective—The Shift Toward Adaptive Culinary Ecosystems The modern Chinese restaurant is no longer a ...

Chipotle Mexican Grill today unveiled what it is calling a new “responsible restaurant design," which uses energy-efficient equipment and systems, and 100% renewable energy from wind and solar power ...

The Shift Toward Modular and Ergonomic Kitchen Design The international landscape for Japanese dining is undergoing a transition from traditional, labor-intensive setups to “Modular Culinary ...

Last year, for the first time, Americans spent more on dining out than on groceries. Through March of this year, sales at restaurants and bars totaled $157.5 billion, compared to $151.8 billion at ...

The mechanical engineers doing project work at a high-profile restaurant specified an air conditioner that needed to be installed 12 inches above the roofline due to its size, making it visible from ...

WASHINGTON — World-class cuisine is as close as your smartphone. A few taps, a few minutes, ding-dong and bada-bing: Hot sambusas are sitting on your doormat while you’re chilling on the sofa. Talk ...

It’s no secret that the restaurant experience is just as much about sight as it is taste. But while photogenic menu offerings are generally the spotlight of a concept’s visual appeal, restaurant ...

The definition of the restaurant is evolving. Spaces are becoming more creative and efficient as operators cite more multifunctional models as key to maximizing functionality. According to Toast’s ...

At a difficult time for chain restaurants, Tender Greens is taking a different approach to fast-casual. Tender Greens’ newest location in Los Angeles’s Century City neighborhood is pure Instagram bait ...

Hannah Collins was waiting tables at trendy Italian restaurant Beretta when she landed her first major restaurant design project: A two-story Argentinian Steakhouse called Lolinda, set to open in 2012 ...