2 • 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 • M A R C H / A P R I L 2 0 1 8
CONTENTS
VOLUME 6, NO 2
MARCH/APRIL 2018
32
Departments
10 Buzz
Shanghai food hall captures the past,
the top three emerging restaurant
markets, The Melting Pot announces
first reimage and more.
22 Trend
Bird Is the Word
A big new buzz in the elevated fast-
casual world is all around chicken,
with a new flock of next-gen, chicken-
centric brands taking flight.
32 Design Market
Toronto
54 Project Profile
Firebirds
This polished-casual concept tosses
aside the stiff feel of traditional steak-
houses in search of openness and en-
ergy — and a Millennial customer base.
60 Project Profile
Firepoint Grill
Firepoint Grill taps the primal allure and
flavor of fire as the foundation for a styl-
ish, modern American restaurant.
66 How To
Connect the Digital and Analog
Brand Experience
There's no point in having a brand that
exists in the digital space and another
that exists in a brick-and-mortar format.
Both need to match in order to set ex-
pectations and create a seamless guest
experience.
68 Reader's Choices
Jeffrey Beers, founder and CEO of Jeffrey
Beers International
70 Form + Function
Restrooms
They're more important than you'd think.
74 Solutions Center
78 Design Specs
79 Ad Index
60