Restaurant Development & Design

NOV-DEC 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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Columns 4 Publisher's Letter Progress by Design... 6 Editor's Letter Who Likes Trade Shows? 14 Peer to Peer Paula Vissing, senior vice president of international and global procurement for Little Caesars, discusses the pizza giant's current global expansion plans. N O V E M B E R / D E C E M B E R 2 0 1 7 • 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 25 The Product Guide Searching for a bit of inspiration for your next restaurant project? We're here to help. For our annual Prod- uct Guide, we've pulled together a showcase of products in 10 major categories, from flooring and lighting to outdoor furnishings and restrooms. 68 Beverage Bonanza: Juice and Smoothie Bars For the third in a three-part series on beverage-driven restaurants, rd+d takes a deep dive into the segment with a mix of interviews and case studies. VOLUME 5, NO 6 NOVEMBER/DECEMBER 2017 Features On the Front Cover Photo courtesy of The Salt Line Oyster & Ale in Washington, D.C. 74 68 18 Consultant's Take Three Phases to Tech Success for New Restaurants Digital innovations and smart devices are permanent fixtures. Sam Darwish, president and CEO of Skinny IT, dis- cusses what to expect from IT partners and how to maximize the relationship between restaurants and tech. 84 Talk Shop Big Data, Better Design Kevin Armstrong, head of data analytics for King-Casey Consulting, shares some thoughts on how data and the insights it yields will increasingly drive not just marketing and menu decisions but design and development as well.

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