Chipotle Mexican Grill today unveiled what it is calling a new “responsible restaurant design," which uses energy-efficient equipment and systems, and 100% renewable energy from wind and solar power ...

The push to enhance on-premise dining experiences is reshaping restaurant design across categories, from fast casual to quick ...

The definition of the restaurant is evolving. Spaces are becoming more creative and efficient as operators cite more multifunctional models as key to maximizing functionality. According to Toast’s ...

Papa Johns has recently announced a new design for its restaurants, a new logo, and a new visual brand identity meant to modernize the experience for customers and team members. The new ...

Following years of sluggish wait times at the drive-through, Atlanta-based fast-food titan Chick-fil-A has devised a new “elevated drive-thru” restaurant design that is expected to hit the Atlanta ...

The bar at the The View, the revolving restaurant in the Marriott Marquis Times Square Despite celebrating the 40th anniversary of his Rockwell Group design firm last year, star architect and designer ...

The mechanical engineers doing project work at a high-profile restaurant specified an air conditioner that needed to be installed 12 inches above the roofline due to its size, making it visible from ...

CASTLE ROCK, Colo. — Colorado will soon be home to one of the most advanced Chipotle restaurant designs. Chipotle Mexican Grill has announced it will bring its new all-electric restaurant design to ...

In late August, the James Beard Foundation announced that no Restaurant and Chef Awards would be handed out during the organization’s highly anticipated September 25 ceremony. The organization pointed ...

Panera PNRA is emerging from the pandemic with a new look and feel. The company today unveiled its next-generation bakery-café restaurant design, which will be implemented in all new builds, while ...

Before the pandemic, a restaurateur might have easily dropped $3.5 million on a splashy new build-out filled with intimate flourishes such as a chef’s tasting counter, a communal table, and a basement ...

In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Karen Herold. That was no coincidence. Karen ...