Restaurant Development & Design

March-April 2015

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

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M A R C H / A P R I L 2 0 1 5 • 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 30 Maximize Your Footprint Many factors impact a restaurant's ability to squeeze the most revenue out of a particular site, including staff experience and competence, optimal scheduling, and the depth and breadth of menu offerings. Space design repre- sents another key infuencer and smart strategies here — even simple altera- tions — can pay big dividends. By Peter Fabris, Contributing Editor 38 Spotlight on Lighting The brightest trends in lighting today are part theater and part technology, with once-standard fxtures giving way to design-integrated artistic expressions and energy-saving options that make every- one, including the operator, look good. By Valerie Killifer, Contributing Editor 44 One Size Doesn't Fit All Competition is ferce and the economy, while recovering, has dealt foodservice a heavy blow. A growing survival strat- egy among chains is to create multiple platforms that can take them into nontraditional locations. Here's a look at how diverse brands — Philly Pretzel Factory, Johnny Rockets and Smoothie King — are doing just that. By Caroline Perkins, Contributing Editor VOLUME 3, NO 2 March/April 2015 Features On the Front Cover Daikaya, Washington, D.C. 38 26

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