M A Y / J U N E 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 RestaurantPoint 2015
Restaurant development, design and
construction professionals from the top
200 chains, along with key suppliers
and vendors, convened in Scottsdale,
Ariz., in March for RestaurantPoint
2015. Key themes this year included
innovation and the impact of Gen Y
and Millennials on the industry.
34 Coming to America
Similar to how U.S. brands expand
abroad, foreign concepts looking to
expand into the United States face
some daunting challenges. Top among
them is understanding market trends
and consumer behaviors that can be
quite different than on the home
front. Here's a look at how some are
navigating the path to growth here.
By Valerie Killifer, Contributing Editor
40 Designers Dish!
What's in, what's out, what's coming up
next? And how can restaurant compa-
nies factor in answers to all three over-
arching questions to create relevant,
fresh expressions of their brands? rd+d
tapped a panel of top designers and
architects for insights.
By Dana Tanyeri, Editor in Chief
VOLUME 3, NO 3
May/June 2015
Features
On the Front Cover
La Brea Bakery, courtesy of SF Jones Architects
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