Restaurant Development & Design

SEP-OCT 2018

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

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Page 2 of 79

Columns 06 Publisher's Letter Ask Any Weather Person 08 Editor's Letter Happy Accidents 22 Peer to Peer Q&A with Martha Lares, Vice President of Store Design and Construction, Wetzel's Pretzels S E P T E M B E R / O C T O B E R 2 0 1 8 • 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 42 Technology and Convenience: The Restaurant of the Future Three disruptive events continue to shape the outlook for the restaurant of the future: labor issues, which include a shortage of qualified people and higher costs of employment; growing demand for convenience; and skyrocketing real estate costs. As a result, in five years, the restaurant industry will not be what it used to be. By Caroline Perkins VOLUME 6, NO 5 SEPTEMBER/OCTOBER 2018 Features On the Front Cover Vidrio, Raleigh, N.C. Photo courtesy of f8 Photo Studios 38 76 35 Consultant's Take Partnering for a More Successful Project Foodservice consultant Rudy Miick ad- vocates the benefits of a "partnered" approach to restaurant design and construction. 76 A World View Beef Royal, Moscow

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