Kitchen Design

La Madeleine’s Prototype Offers a Link to France

La Madeleine’s all-new prototype in Dallas boasts its first-ever drive-thru and a from-scratch bakery.

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Mulberry Street Tavern Delivers Heart and Soul

Mulberry Street Tavern produces hearty entrees from an open kitchen, complete with a wood-fired charbroiler, inside a former bank building more than 100 years old.

UMass Amherst Offers a World of Flavors

Worcester Commons combines authentic menus and equipment, future-forward layouts and multitasking platforms to offer an unforgettable dining experience.

New Way at Roti

Roti Modern Mediterranean’s new prototype centers around improved off-premise services and a reimagined customer-facing makeline.

Hiya! Taco Exterior

Quick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System

When Toro Taco Restaurant Group was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a quick-service concept called Hiya Taco.

How Gyro Shack Expanded Its Drive-Thru-Only Concept

It took several iterations before Gyro Shack found the right way to expand its drive-thru-only concept to one with more service options.

Safety Check: Show Best Practices

Guests are extremely watchful of restaurant practices related to ensuring cleanliness and safety, says data and insight provider Black Box Intelligence.

Sweet Solution: A Famous Snack Maker Creates an On-Site Cafe

Snack company Mondelez Int’l. creates a signature on-site cafe in Chicago’s bustling Fulton Market.

Burger King Unveils ‘Restaurant of Tomorrow’

RBI is the latest operator to redesign stores to optimize for drive-thru and delivery.

Inside Expedia’s Worldly Cafe

Challenged by Expedia Group to design a corporate dining facility, with nary a hint of a corporate cafeteria feel, foodservice consultants deliver a destination dining spot worthy of world travelers.

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