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
