design

East Coast Wings tinkers with a fast-casual model

By Heather Lalley on Dec. 06, 2021

The 34-unit casual dining concept is finding solid sales with a smaller restaurant and new service model, giving franchisees another option, according to the founder and CEO.

Operations

Inside the new Starbucks/Amazon Go hybrid in NYC

By Patricia Cobe on Nov. 22, 2021

The store offers a high-tech, contactless experience in what Starbucks bills as a comfortable “third place” environment. But does it deliver on both?

Operations

For Portillo’s, shrinking dining rooms are the way of the future

By Heather Lalley on Nov. 19, 2021

Known for its big, bustling on-premise seating, the newly public Italian beef brand said changing consumer demand is forcing it to consider new store designs.

Operations

Danny Meyer’s Union Square Events unveils its massive new headquarters in Brooklyn’s Industry City

By Patricia Cobe on Nov. 05, 2021

The 70,000-square-foot space houses a huge commissary, R&D kitchen, tasting rooms, a bistro-style dining area for “family meal," offices and more.

Operations

Shake Shack updates its drive-thru plans

By Heather Lalley on Oct. 08, 2021

The fast-casual burger chain said it will open its first drive-thru in Maple Grove, Minn., instead of Orlando, as originally planned. Shake Shack said it intends to have 10 drive-thrus by the end of 2022.

Operations

Dog Haus preps for a new double drive-thru store design

By Heather Lalley on Sep. 16, 2021

The fast-casual gourmet hot dog concept said it needed to focus on convenience to accommodate changing customer behavior coming out of the pandemic.

Operations

New York City icon Serendipity3 reopens its doors after a major facelift

By Patricia Cobe on Jul. 09, 2021

The 65-year-old restaurant, famous for its fantasy-world decor, celebrity following and frozen hot chocolate, sports a fresh look and menu.

Financing

Why fast-food restaurants need more than just a redesign

By Jonathan Maze on Jan. 27, 2021

Profitality’s Juan Martinez joins the RB podcast “A Deeper Dive” to discuss why fast-food chains need a good engine under the hood of their newly designed restaurants.

Operations