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This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both fine dining and casual establishments across the country. Cut and hand-blown glass for old-school charm, a trend that continues to be popular among fine and casual establishments alike.
It's not just the merch on the menu that is driving traffic to the brand with a misison to create spaces that blend sports and leisure and offer innovative cocktails, next-level architecture and high-end designer decor with elevated bar bites, retro games, and exclusive event nights. BUT most importantly I put it on all staff!
“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.”
Restaurant industry challenges are pushing operators to be more creative and efficient with many opting for more multifunctional spaces – especially in a fast-casual setting. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.
Brand Expression Through Uniform Design Branded apparel offers a controlled visual communication channel that reinforces your establishment's aesthetic. Strategic use of color should inform uniform design decisions. The integration of these functional elements should be accomplished without compromising brand integrity.
When someone goes to a nightclub or live music night at a bar, the expectation is that it will be loud and they may have to shout to be heard. Let’s look at the reasons that full service/fast casual restaurants may have music issues. Music and dining are all about expectations. Either way, it’s a win.
based architecture and design firm / /3877, newly-available real estate offers prime locations and cheaper rent for fast casual restaurants such as taco shops and upscale burger joints. This has led to a growing appeal for unique dining experiences and fast-casual concepts. According to the hospitality experts at Washington D.C.-based
The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. Unfortunately, many already have. On Point With Off-Premise.
The owner of Delicious Raw, a healthy fast casual concept launched in 2013, is looking to grow the brand and create a one-stop-shop for healthy consumables for a broad audience. In 2005, I stopped doing that and started working on building a private equity fund focused on emerging brands in the European fashion design industry.
And for more casual outdoor setups – think outdoor bars, beer gardens, or counter-service patios – QR code ordering is a no-brainer. The bar is high, and tech helps you meet it without putting more pressure on your team. Fewer mistakes, faster ticket times, and higher check averages.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. Whether it’s our elevated cuts of meat, new seasonal salads, or indulgent desserts, every offering is designed to reflect our commitment to quality and authenticity.
Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. In this guide, we're covering everything you need to know about owning a bar to prepare as well as you can for the big opening day. How Do I Run a Profitable Bar?
US Foods Springs into Helping Bars and Grills. In other news, US Foods launched its Spring Scoop, “Raising the Bar: The Classics – Celebrated and Elevated.” ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites.
More recently, the coupes have become a fixture of the aesthetic Instagram tablescape, particularly among the niche of food designers and stylists who put forth a sense of highly stylized yet casually lived-in opulence. It feels simultaneously old-timey and modern, casual and upscale.
But, a restaurant’s brand identity – and visual brand design – is equally important and not to be forgotten. Your logo design is the visual symbol that will represent your restaurant to the world. Even if you have a unique business name , a generic logo design will quickly get lost. That’s staggering.
Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.
Cultivating a Personalized Experience and Welcoming Environment Casual dining or fine dining? Restaurant layout, ambiance, menu design, atmosphere and location are all just a number of factors that make no two restaurants the same. Cuisine type?
Restaurant concepts define the overall theme or idea behind a restaurant, including cuisine, service style, music, and menu design. Here are a few examples of restaurants with names that ooze concept: Parm: Casual Italian, known for their Chicken Parm Sandwiches. Umami Burger : Casual burger spot with an empaths on flavor.
100 percent of states have Restaurants open indoors and 98 percent of states have Bars open indoors, with some capacity measures in place. velocity in Neighborhood Bars has grown by 447 percent vs the equivalent week in 2020. . velocity in Neighborhood Bars has grown by 447 percent vs the equivalent week in 2020.
Benefit expectations vary by restaurant type: For example, respondents from casual dining restaurants hope to achieve a significantly greater benefit in enhancing customer experience (60 percent) compared to those in the quick service, fast casual and café segments (48 percent). What's Fueling QSR and Fast Casual Visits?
Remember when food trucks redefined street food in the early 2010s or when small plates turned casual dining into an adventure of endless flavors? Today’s social yards are anchored by restaurants and bars that integrate communal spaces into their designs. Every year, the culinary world serves up something new to savor.
Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. Now thoroughly destigmatized, more bars and restaurants will include a dedicated non-alcoholic section on their beverage menus.
At our Shannon Rose pubs, in addition to numerous bars available for dining, we have several different dining rooms where we have solo seating tables set up. Typical appetizer portions are designed to cater to larger groups, which can end up intimidating a solo diner who doesn’t want a full plate of hot wings, for instance.
Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. In addition there is also a poolside bar.
The new restaurants — as well as upgrades to existing locations — will adapt the company’s new, modern, and inviting “Fresh Forward” design and meet the needs of today’s consumer with comfortable guest indoor dining spaces as well as numerous delivery and order ahead options, with a strong digital first strategy.
Following integration, Flippy ROAR’s zero-footprint design will be tested to improve employee and food preparation, for wider location integration. The company currently serves more than 500 hospitality customers in categories such as fine dining, fast casual, breweries, food halls and hotels.
Halloween celebration and spending is growing in the US Here are thirteen Halloween promotional ideas your restaurant and bar to boost sales this October, and for all the Octobers to come. Halloween Specials and Menu Ideas for Restaurants and Bars ????? Serve it in an empty pumpkin for a final touch! Here are a few examples.
Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.
Custom designed to be unlike anything currently on the water, the process to receive permitting and approvals charted unmapped territory for the United States Coast Guard and the City of San Diego. Grand Prize Winner : Dieter Samjin, Bar Boulud. “I found inspiration on my travels. .”
"The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone. Portillo's, the fast casual chain known for its hot dogs, increased hourly rates in a handful of markets and extended $250 hiring bonuses.
Its your chance to turn casual diners into consistent regulars, promote new menu items before they even hit the table, and build a real sense of community around your restaurant. Recipes or Cocktail How-Tos for At-Home Experiences Give your subscribers a taste of your bar or kitchen at home.
This program, piloted last year, is designed to help KFC team members build short-term savings and create lasting savings behaviors. Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.
introduced "Perkins Griddle Go," a fast-casual concept for quick on-the-go meals, in 2024, with the first store opening in late October. Sparkling wine has been another big mover in bars and restaurants—especially in western States, where it added at least 1 percentage point of total wine sales by value.
Whether someone is the designated driver, pregnant or choosing to abstain from alcohol for health reasons, alcohol-free socializing is on the rise. There’s no longer a stigma for being sober-curious and mocktails are gaining popularity as sophisticated alternatives to beer, wine and traditional cocktails.
Spanish Diner in New York supersizes their specials on a wall-sized slide frieze above the bar, inviting your eye around the well-appointed space and up to the gloss black ceiling (also the underbelly of the neighborhood’s famous High Line). In early 2020 our team canvassed menus across the United States. Diner Preference.
Dining Room/Bar – Keep diners physically separated by no less than six feet; clearly indicate which tables are “open” and “closed;” close off bar and counter seating; block diner access to high staff-flow areas; and differentiate wait staff and cleaning staff by specific colors of face masks and gloves.
Limited-service restaurants (those in quick service and fast casual) had a sharp acceleration in their guest check growth, as consumers likely shifted to larger off-premise orders to feed multiple people at home. Fine dining and upscale casual were the worst performing segments during March based on same-store sales growth.
On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. With new chairs, tables and barstools, the revamped restaurant boasts an upgraded bar look and feel. On the Border Debuts New Prototype.
Adding to the 20 Noodles & Company locations in the metro Chicago market, the ghost kitchen will help reach a new customer base through its digital channels and give the fast-casual brand a presence in-between local locations. "We're flip'd by IHOP. Egg Combos with choice of breakfast meats.
The unique indoor/outdoor entertainment complex features a sprawling setting with pickleball courts, a variety of yard games, a restaurant and sports bar. The casual dining restaurant was designed with an open-air concept — except when the weather turns bad. That's where the garage doors come in.
Successful precinct designs are aligned to the key strategy drivers Delivering a modern dining precinct in a club environment demands a holistic strategy that goes beyond architectural or interior design plans. Fine dining and particularly smart casual dining have shown signs of decline in ASPH.
To avoid costly damage, your kitchen equipment, bar fixtures, storage units, and decor pieces require careful handling. Is your restaurant casual and quirky? The new location should reflect your brand values in every detail, from the signage and interior design to the uniforms and playlist. Is there a bottleneck at the bar?
Based on the success of the early trial, restaurateur Peter Condouris has designed a comprehensive menu, which will coincide with the restaurant’s regular menu each Monday. Protein Bar & Kitchen Goes Beyond. Veggie Grill’s new store prototype features a farmhouse-inspired design, while keeping a modernized touch.
Their enthusiasm for our brand coupled with their deep experience developing successful polished casual and fast-casual restaurant brands in Alberta make them the perfect partners to bring CPK into Canada for the first time. ce is not just a juice bar, it’s truly an experience and a lifestyle,” said Rabkin.
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