Restaurant Development & Design

WINTER 2014

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

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W I N T E R 2 0 1 4 • 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 26 Construction Outlook: Activity's Up, So are Costs With construction activity increasing, material and labor costs will likely continue to rise. That means more pressure on restaurant development pros to trim costs wherever possible. Here's how some see the year shaping up and how they plan to control costs without sacrifcing quality. By Peter Fabris, Contributing Editor 30 Seeking Private Equity Still think private equity frms only in- vest in large restaurant chains, leverage them to the hilt, and then escape with the cash before the Chapter 11 fling? Think again. Small companies are tak- ing a big bite of the PE pie. Here's how. By David Farkas, Contributing Editor 34 Designers Dish It's a new year with new trends, from table styles and materials, to tech toys, colors and open kitchens. rd+d caught up with four prolifc designers to get their thoughts on what's in and what's out right now. By Amelia Levin, Contributing Editor 42 Designs on Dining: Retailers Ramp up In-Store Restaurants Supermarkets that feature dining areas aren't new, but renewed efforts to create the ultimate shopping and dining experi- ence are changing the way consumers view a trip to the grocery store. Check out what players from urban gourmet foods mecca Eataly to Midwestern mainstream grocer Hy-Vee are serving these days. By Valerie Killifer, Contributing Editor WINTER 2014 Features On the Front Cover Theory restaurant at the Oregon Museum of Science and Industry 26 52 42

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