M A R C H / A P R I L 2 0 1 5 • R E S T A U R A N T D E V E L O P M E N T + D E S I G N • 1
CONTENTS
30 Maximize Your
Footprint
Many factors impact a restaurant's
ability to squeeze the most revenue
out of a particular site, including staff
experience and competence, optimal
scheduling, and the depth and breadth
of menu offerings. Space design repre-
sents another key infuencer and smart
strategies here — even simple altera-
tions — can pay big dividends.
By Peter Fabris, Contributing Editor
38 Spotlight on Lighting
The brightest trends in lighting today
are part theater and part technology,
with once-standard fxtures giving way to
design-integrated artistic expressions and
energy-saving options that make every-
one, including the operator, look good.
By Valerie Killifer, Contributing Editor
44 One Size Doesn't
Fit All
Competition is ferce and the economy,
while recovering, has dealt foodservice
a heavy blow. A growing survival strat-
egy among chains is to create multiple
platforms that can take them into
nontraditional locations. Here's a look
at how diverse brands — Philly Pretzel
Factory, Johnny Rockets and Smoothie
King — are doing just that.
By Caroline Perkins, Contributing Editor
VOLUME 3, NO 2
March/April 2015
Features
On the Front Cover
Daikaya, Washington, D.C.
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