Restaurant Development & Design

MAY-JUN 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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2 • 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 • M A Y / J U N E 2 0 1 7 Departments 10 Buzz Boston Pizza's new flagship, NYC's new KazuNori, Bistrot's North American debut and more. 18 Trend Hot Biscuits! Biscuit Love, Biscuits & Groovy, Biskit Junkie, Biscuitville, Biscuit Bitch (yes, three units, in Seattle), Biscuit Head, Serious Biscuit — who would have thought that the humble Southern staple could spur a wave of hip restau- rant concepts? 30 Design Market Detroit 50 Project Profile Eberly Many a great restaurant concept idea is hatched over drinks. In the case of Eberly, a contemporary American restaurant in Austin, Texas, creative inspiration sprang not from booze-fueled collaboration on a cocktail napkin but from the beauty and backstory of an actual bar. 54 Project Profile Burger 21 This better-burger chain has intro- duced a new prototype to emphasize food quality and its 21 different burgers. 58 How To Determine the Right Remodel Timeline There's a rule of thumb in the restau- rant industry that remodels should happen every seven years, but that's not always best. CONTENTS 63 Reader's Choices Allison C. Cooke, partner and director of hospitality design, CORE architecture + design, inc. 64 Form + Function LED Lighting LED lighting technology has come a long way and is developing so quickly that even lighting designers are hard-pressed to keep up. 67 Solutions Center 70 Design Specs 71 Ad Index www.rddmag.com VOLUME 5, NO 3 MAY/JUNE 2017 Maureen Slocum Publisher (630) 715-1553; fax (800) 630-4169; maureen@zoombagroup.com Joseph M. Carbonara Editorial Director (800) 630-4168; joe@zoombagroup.com EDITORIAL Editor in Chief Rebecca Kilbreath (800) 630-4168; rebecca@zoombagroup.com Senior Contributing Editor Dana Tanyeri dana@zoombagroup.com Contributing Editors Amanda Baltazar, Peter Fabris, Amelia Levin, Carol Skerritt, Thomas Henry Strenk, Tara VanTimmeren and Toby Weber ART & PRODUCTION Art Director and Production Manager Anne LoCascio (800) 630-4168; anne@zoombagroup.com Art and Production Assistant Eric Uhl (800) 630-4168; eric@zoombagroup.com OPERATIONS Director of Operations Tracy Mugan (800) 630-4168 ; tracy@zoombagroup.com MARKETING Marketing Manager Kevin Poch (224) 558-5926 ; kevin@zoombagroup.com SALES Senior Sales Director Carol McAdam (312) 961-5572; carol@zoombagroup.com East Coast Sales Director BG Burg (312) 282-6952; BG@zoombagroup.com South/West Sales Director Kris Duvall (312) 805-9304; kris@zoombagroup.com Sales Representative Nicholas Slocum (630) 908-9607; nicholas@zoombagroup.com RESEARCH Research Director Terri Solomon (800) 630-4168 ; terri@zoombagroup.com CIRCULATION Audience Development Manager Richard Jarrett (800) 630-4168; rich@zoombagroup.com For subscription inquiries and address changes, please contact: P.O. Box 12469 St Louis, MO 63132-0169 Phone (800)630-4168 Fax (800)630-4169 julie@zoombagroup.com REPRINTS For custom reprints and electronic usage, contact Maureen Slocum at: (800) 630-4168; fax (800) 630-4169; maureen@zoombagroup.com OFFICE 190 N. York Street Elmhurst, IL 60126 Phone (800) 630-4168 fax (800) 630-4169 restaurant development + design (USPS 14780) is published bi-monthly by Zoomba Group. 190 N. York Street, Elmhurst, IL 60126. Periodicals postage paid at Elmhurst, IL and additional mailing offices. POSTMASTER: Please send address changes to restaurant development + design, P.O. Box 156 Elmhurst, IL 60126. Subscriptions are free to qualified professionals within the United States. Non-qualified subscriptions are available at the subscription prices of $90 for a year. All other countries and Canada must be prepaid in U.S. funds with an additional $35. Single copy price is $15. Zoomba Group LLC does not assume and hereby disclaims any liability to any person for any loss or damage caused by errors or omissions in the material contained herein, regardless of whether such errors result from negligence, accident or any other cause whatsoever. 50

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