Marco's Pizza's chief development officer offers unique perspective with real estate background

by Mandy Wolf Detwiler — Editor, Connect Media

Gerardo Flores is chief development officer for Marco's Pizza. With a background in real estate, Flores brings a unique perspective to the quickly growing…

'Epic' redesign livens up Papa Johns' legacy

by Mandy Wolf Detwiler — Editor, Connect Media

Papa Johns Epic Dough redesign includes modern finishes and colors. With a refreshed logo and look, the legacy brand is entering a new era.

Restaurant seating is more than just a place to sit

by Mandy Wolf Detwiler — Editor, Connect Media

Seating plays an important part in a restaurant's overall design and aesthetic.

QSR restaurant design changing for speed, service

by Mandy Wolf Detwiler — Editor, Connect Media

QSR restaurant design is changing. Brands are rethinking their overall dining rooms and drive-thrus to increase speed and service.

How top brands are tackling kitchen design, third-party delivery challenges

by Mandy Wolf Detwiler — Editor, Connect Media

Two panel discussions at the recent Restaurant Franchising and Innovation Summit focused on modern kitchen design and third-party delivery services. Experts…

Why and how QSR kitchens are going green

by S.A. Whitehead — Food Editor, Net World Media Group

Veteran restaurant designer Michelle Bushey explains the why and the how behind the QSR category's growing trend toward greener kitchens.

Wendy's design strategy: Mix it up to meet customers where they're at

by S.A. Whitehead — Food Editor, Net World Media Group

Wendy's store design team has a new mantra: "Meet customers where they're at."

Taco Bell's ever-evolving face seen as key to future success

Whether it's punching in a kiosk order at a downsized urban store or relaxing for a drink and a game of cornhole at one of its Cantinas, Taco Bell is finding…

What's behind the Great QSR Store Reface

by S.A. Whitehead — Food Editor, Net World Media Group

No need to tell Americans change is afoot as all they need do is take a look at some of their favorite local drive-thrus. But the changes happening in QSR…

Del Taco: New year, new growth-promoting look

Transparency and ingredient freshness are central to Del Taco's new store prototype, which brand leadership said is designed to grow the Mexican-American QSR…

Taco Bell COO on navigating change: 'It's actually getting … more fun'

by S.A. Whitehead — Food Editor, Net World Media Group

Change is something every restaurateur has gotten a dose of this year, and Taco Bell Global COO Mike Grams said the brand is winning the adaptability game.

Sonic 'booms' into future with 'oasis' in QSR design desert

by S.A. Whitehead — Food Editor, Net World Media Group

Shortly after Inspire Brands acquired Sonic Drive-in about 1 1/2 years ago, it began reimagining the brand for the future. That new look has taken shape in a…

Fast food drive-thrus: Plan for it now or pay for it later

by S.A. Whitehead — Food Editor, Net World Media Group

If you're building or renovating a QSR now or in the near future, industry experts increasingly recommend that you find a site and the dollars to include a…

From eating pods to touchless everything: Where COVID-19-era QSR design is headed

by S.A. Whitehead — Food Editor, Net World Media Group

From the introduction of novel ideas like eating "pods," to the use of things like German Burger King's tongue-in-cheek social distancing crown, the places we…

Moving from pizza to pistachio doughnuts: Chicago restaurateur says it's a natural

by S.A. Whitehead — Food Editor, Net World Media Group

Ask a pizzaiolo the key to mastering the pie and you'll likely hear it's the dough. Chicago restaurateur Rich Labriola won't argue that point. In fact, he's so…

QSR Conundrums: Taming that booming 'order-online, pickup in-store' business

by S.A. Whitehead — Food Editor, Net World Media Group

In this first of a new QSRweb bimonthly series, QSR Conundrums, our experts give their best thoughts on new ways to handle a relatively new "problem" of…

Surging off-premise orders call for more flexible restaurant planning

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

An increase in off-premise orders is reducing the footprint for some restaurants, resulting in smaller dining areas. That makes flexibility now 'king' for…

Restaurant designer to QSR brands: Will you let tech build or block customer connection?

by S.A. Whitehead — Food Editor, Net World Media Group

Does your QSR's accommodation for, and use of restaurant tech impinge or improve upon your customer experience? A noted restaurant designer told a crowd at the…

From Chick-fil-A to Mongolian stir-fry: Rethinking the remodel for limited-service franchises

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

When introducing a remodel, franchise organizations need to have a plan that includes soliciting input from franchisees as well as keeping employees informed…

Your Pie, Starbird, Blazing Onion founders spell out brands' top kitchen equipment demands

by S.A. Whitehead — Food Editor, Net World Media Group

What does today's QSR want in the equipment used in their increasingly "open" kitchen concepts? A trio of restaurant concept founders took to the stage at…