Restaurant Development & Design

January-February 2017

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

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Columns 4 Publisher's Letter Buckle Up 6 Editor's Letter Two Kinds of Flow 20 Peer to Peer David McDougall, CEO of Back Yard Burgers, discusses the 30th anniversary of the chain and the brand's reemer- gence since filing for bankruptcy protec- tion in 2012. J A N U A R Y / F E B R U A R Y 2 0 1 7 • 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 34 The rd+d awards The rd+d awards honor professionals doing great work in restaurant develop- ment and design, of course, but they also allow us to get closer to our read- ers, hear their stories and learn about the projects that make them proud. By The Editors 42 Beverage Bonanza: Coffee & Tea The first in a three-part series on bev- erage-driven restaurants, rd+d takes a deep dive into the segment with a mix of news, analysis, interviews, and case studies on coffee and tea bars. By Dana Tanyeri, Senior Contributing Editor VOLUME 5, NO 1 JANUARY/FEBRUARY 2017 Features On the Front Cover Buena Onda, Philadelphia Photo by Michael Moran 42 34 22 Consultant's Take When Restaurants Meet Retail Adding restaurants to a retail mix can be a winning situation for retailers and restaurateurs alike, but the most popu- lar mixed-use development styles pres- ent some key challenges for restaurant designers, writes Mimi Williams, associate partner at starrdesign. 76 Talk Shop Psychology and Design Stephani Robson, senior lecturer at Cornell University School of Hotel Ad- ministration, discusses how restaurant design affects consumer behavior.

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