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 ...

Part I: Industry Perspective—The Shift Toward Adaptive Culinary Ecosystems The modern Chinese restaurant is no longer a ...

The Shift Toward Modular and Ergonomic Kitchen Design The international landscape for Japanese dining is undergoing a transition from traditional, labor-intensive setups to “Modular Culinary ...

The classic red and yellow arches may be iconic, but the landscape of fast-food design is undergoing a transformation. While efficiency remains key, restaurants are increasingly prioritizing ...

Those gumball-pink walls. That Sunkist-orange colorblocking. Those shimmery plastic beads. You don’t even need the instantly iconic floral oilcloth tablecloths or the poster of Cindy Crawford to ...

It’s no secret that the restaurant experience is just as much about sight as it is taste. But while photogenic menu offerings are generally the spotlight of a concept’s visual appeal, restaurant ...

To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Interior design and layout changes are on the menu as ...

Retail architect Sterling Plenert designs restaurants, and his job got quite a bit more challenging when tasked with designing eateries with COVID restrictions. Sterling explains what the restrictions ...