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front of house design

  • Future-Proofing Design

    The term “future-proofing” has been gaining traction in the foodservice industry since the pandemic pushed the idea to the forefront. The key question at that time: How do we future-proof — or protect ourselves as best we can — against sudden operational shutdowns, major revenue losses, supply chain disasters or other unfortunate events? 

  • Casual Dining: What’s Working, What Isn’t

    It’s a more-than-usually confusing time for the restaurant industry, and above all, for full-service sectors, including casual dining.

  • Designing & Equipping High-End Properties

    Whether you’re talking about the expected (resorts, private clubs, hotels) or unexpected (eatertainment, anyone?), the term “high-end” becomes a common way to describe a variety of properties these days. But just because a place calls itself “high-end,” doesn’t make it so.

  • Challenge Accepted

    A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

  • Open Kitchens Front and Center

    Traditional back-of-the-house kitchen spaces may become a distant memory for some foodservice operations as the front of the house continues to merge with the back.

  • Nostalgic Restaurant Design Supports Comfort Food Menu

    Chef Paul Adair dreamed of opening his own restaurant in the Jackson, Miss., area near where he grew up. In 2019, he found a location in a space previously occupied by a high-end restaurant in the Fondren Place neighborhood, which offers shopping, restaurants, art galleries, eclectic architecture and charming homes.