How to Profit from ATMs: A Guide for Retailers and Restaurateurs

This report provides an in-depth guide for retailers, restaurateurs and other businesses that are considering installing ATMs on their premises.

Type: Guide

Sponsor: Elan Financial Services

6 Things Every QSR Restaurant’s Interior Design Should Include

QSR restaurant design is like none other in the restaurant industry. Locations must be built for speed, big crowds and rapidly produced menu items. It can be quite the challenge.

Type: White Paper

Sponsor: WAND Corporation

HotSchedules Helps Quick Service Franchisee Group Save X3 in Labor Costs

West coast quick service group found structure and savings with HotSchedules employee scheduling software and HotSchedules Logbook.

Type: Case Study

Sponsor: HotSchedules

See More »


Successfully executing a cost-effective restaurant refresh

Cooking up a pizzeria environment refresh can be a tall order for some brands.

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

Construction costs on the rise: How to mitigate the risk

The current construction climate, especially in the limited service restaurant world, is very different than even in the pre-recession boom.

5 little missteps that are killing your kitchen

Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.

How to deal with renovations, construction

Before completing any renovations or repairs to the property yourself, it’s vital for restaurateurs to understand that landlords often reserve the right to pre-approve all design and construction to be done by the tenant.

How to use your restaurant design to tell your 'real food story'

Incorporating your use of real ingredients and cooking processes into your design is vital.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

Celebrating your food story: The transition of cooked-to-order

Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.

Franchising and growth: Expanding into non-traditional spaces

When entering into non-traditional restaurant formats like food courts, universities & airports, re-developing a concept to fit these new operational structures is no easy task, although it can be done and with great success

The perfect pitch: 3 restaurant concepts

Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.

FCES15: Why design is key to customer engagement

Design is a key aspect for the customer experience and plays directly into the "corporate soul" and building a relationship with customers.

How outdoor seating can increase your revenues by 30%

What is it about outdoor seating that has such a large effect on your customer base? There are many factors involved, most of which revolve around comfort.

Hungry Howie’s on ‘re-igniting’ brand image

Change is constant. That's true in the pizza business as it is anywhere. Hungry Howie's Pizza saw the need to change to remain competitive and did so by re-igniting their brand.

Secrets to successful restaurant site selection

Tour prospective sites in order from worst to best, which will allow you to become more confident, ask better questions and be more in control of the leasing process.

Four reasons digital screens are more than menu boards

Engaging digital signage can be a key differentiator in the customer experience by educating guests about menu items, driving craving, reducing perceived wait times, and more.

See More »

Restaurant design can be a crucial part of building a successful brand. Layout of your restaurant can also affect your operational efficiency. Check out this research center for ideas and trends in restaurant design and layout.