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Restaurant Design

CBL Announces Multi-Million Dollar Renovation of CoolSprings Galleria

CBL & Associates Properties, Inc. announced renovation plans for CoolSprings Galleria in Nashville, Tennessee. The renovation comes on the heels of a major anchor redevelopment completed in early 2015, the recent addition of dining destination Connors Steak & Seafood, and the much-anticipated opening of Kings Bowling and Entertainment in May.

Bottleneck Management to Revamp The Boundary

The Boundary, a favorite neighborhood bar & grill in Chicago’s Wicker Park, announced a complete renovation to reimagine its sports viewing and dining experience. Beginning at midnight on February 28, The Boundary will be closed to the public, and will reopen at 11 a.

Abuelo’s Mexican Restaurant In Lexington Will Reopen as New Concept

Food Concepts International, the parent company of Abuelo’s Mexican Restaurants, announced that it is bringing a brand new restaurant concept to Lexington, Kentucky. The company will be converting its existing Abuelo’s restaurant, located at Fayette Mall at 3395 Nicholasville Road, into a new concept, Oak Springs Grill, which will open this May.

Schuler's Continues Restoration of Classic Restaurant & Pub

When you operate a 107-year-old establishment, there are times when renovations, facelifts and advances in technology and equipment become necessary. Schuler’s Restaurant & Pub in downtown Marshall, Michigan, is in the midst of its latest series of projects aimed to enhance their customer experience.

Aquitaine Boston Closing for Renovation Project

On February 21, Aquitaine Bar à Vin Bistrot, which helped re-define Boston’s iconic South End neighborhood and paved the way for what is now known as “restaurant row,” will close its doors for a revitalization project sure to impress loyal patrons and Bostonian’s throughout the city.

Embracing Energy Efficiencies

Margins are tight and unforgiving in the restaurant business, but an obvious opportunity for savings comes in the form of energy efficiency, and numerous state-funded programs offer cost-cutting incentives to help businesses become more sustainable.

Jeremiah Langhorne’s The Dabney Opens in Washington, D.C.

Jeremiah Langhorne’s debut restaurant, The Dabney, has opened on the historic 9th Street in Blagden Alley, in Washington, D.C. The Dabney takes inspiration from Langhorne’s family lineage, which dates back to over a century in the Shenandoah Valley.

Tables for Two

On Valentine’s Day, even the nation’s most romantic full-service restaurants understand there are decadent profits in the details. The National Restaurant Association estimates 25 percent of diners will splurge for something special on February 14, which has operators ramping up their offerings with everything from unique menus to rose petals to parting gifts.

Garden State Grandeur

By any measure, the debut of Jockey Hollow Bar & Kitchen was a major restaurant opening in Morristown, New Jersey—perhaps the biggest the New York–metro commuter town had ever witnessed.

Perkins Says Remodeling Initiative on Track

Perkins Restaurant & Bakery says that its system-wide remodeling initiative introduced in 2013 and officially rolled out in 2014, is well underway. To date, a total of 69 company-operated restaurants and 40 franchised locations have been remodeled, with 46 of those occurring in 2015.

Union Kitchen Expands to Washington, D.C.’s Ivy City

Washington, D.C.-based restaurant general contractor, Hospitality Construction Services, was recently tapped by Jonas Singer and Cullen Gilchrist to construct a second location for the area’s well-known food incubator, Union Kitchen.

Making the Transition from Café to Full-Service Restaurant

At its core, Villa Cemita’s decision to transition from a café to a full-service concept was rooted in the message. Owner Alejandra Aco and her family wanted to shake up New York City’s Mexican dining scene, so often misguided in its streamlined approach, and present the authentic fare of her hometown, Puebla, to guests seeking a more accurate and traditional experience.

Designs on Food

“The restaurant really is the brand in 3-D,” explains Rob Goldberg, executive vice president of marketing for Tommy Bahama. “What I like is that the restaurant instantly gives the consumer an understanding of who Tommy Bahama is.

Duck’s Restaurant Dynasty

On a brisk February night in 1989, the sleepy resort town of Duck, North Carolina, wasn’t hiding any secrets.It looked deserted. Wind whipped around the Currituck Sound, and rain turned to sleet as John Power gazed into the Atlantic Ocean.