Restaurant Development + Design
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restaurant development + design (rd+d) is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.
The magazine helps facilitate a conversation and exchange of ideas among restaurant development executives at the corporate and franchisee levels, design consultants, construction providers and other integral players in this building and renovation process. restaurant development + design provides a platform that allows these professionals from divergent backgrounds to come together to share best practices, perspectives and experiences in the pursuit of developing solutions they can apply in the building, maintenance and repairing of their various locations. Source
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| Scope | National |
|---|---|
| Language | English |
| Country | United States of America |
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Recent Articles
Search ArticlesPizza Hut Burger Bar Expands to 300 Locations
Yum China Holdings, Inc. opened its 300th Pizza Hut Burger Bar in China. Since this concept first debuted in late 2025, Pizza Hut China has been rapidly scaling this new side-by-side module, opening more than one location per day on average. The quick-service model focuses its attention on a target demographic of young consumers and solo diners. Placed side-by-side with traditional Pizza Hut stores, the module requires light investment by sharing resources with the parent store.
Mokas Coffee Signs Development Deal to Bring 9 Units to KC
Mokas Coffee & Eatery signed a franchise development deal to bring nine units to the Kansas City area. The deal was made with Cornerstone Hospitality, led by veteran entrepreneurs Brice Turner and Jeff Bennett. The deal includes six units across the Missouri side of the greater Kansas City market, along with three additional units to be directed to the Kansas market, with active site selection underway and a 2027 opening targeted.
Chinese Restaurant Design Reimagined in Dubai
LOONG, a Chinese restaurant in Dubai designed by NUTRO Studio, draws from familiar visual themes associated with Chinese hospitality while recasting them through a contemporary lens. At the entry, a cylindrical marble host stand establishes the restaurant's sculptural language and leads guests into an interior defined by layered materials and tactile contrast. The bar serves as one of the space's primary focal points.
Prykirne Brings Regional Heritage Into a Modern Mountain Setting
Located in a mountain resort town in western Ukraine, Prykirne restaurant reinterprets the tradition of the country's Boyko region through a more contemporary lens, offering a thoughtful example of how regional identity can inform restaurant design. The restaurant itself is located within a five-star resort and spa overlooking the Carpathian Mountains. That setting is emphasized by dramatic pitched ceilings reaching nearly 25 feet high and a picture window framing a mountain view.
South Florida-Born Taqueria Heads North
Rocco's Tacos & Tequila Bar opened its first Massachusetts flagship location in Burlington, Mass. This is the brand's 12th location nationwide. The 5,343-square-foot restaurant accommodates 200 guests indoors, complemented by an all-season outdoor patio. The Burlington location represents the next evolution of the Rocco’s brand, incorporating a refreshed design centered on handcrafted furnishings and artisan pieces sourced from Mexico.
Shaquille O'Neal's Big Chicken Opens First Standalone Store
Big Chicken opened its first standalone location at Waugh Chapel Towne Centre in Gambrills, Maryland. Local entrepreneur Pratik Patel is leading the new Maryland operation. Founded by basketball Hall of Famer Shaquille O'Neal, Big Chicken leans into its famous founder’s identity with chicken-focused items like The Shaq Attack and Shaq Snacks. "After launching at CFG Bank Arena, we saw firsthand how Maryland showed up for this brand," says Josh Halpern, CEO of Big Chicken.
Which Costs are Creating the Greatest Pressures in Restaurant Design in 2026?
In a survey fielded in June, 46% of readers of restaurant development + design said construction and material costs are the areas experiencing the greatest budget pressure in 2026 in restaurant design projects. Coming in second, 27% of readers surveyed point to kitchen equipment as the area experiencing the greatest budget pressure this year. An additional 16% said that furniture, fixtures and decor was the area in which they were experience the greatest budget pressure.
What’s the First Thing Cut When Value Engineering?
When faced with budget constraints, 54% of restaurant development + design readers said that brand-defining design elements are the first things on the chopping block. In a very distant second, 16% of readers said that kitchen functionality is the first thing to be cut when faced with budget constraints. Another 14% of readers said that technology is the first thing to be cut when facing budget constraints.
Readers Weigh in on Project Budgets in 2026
Restaurant project budgets are moderately higher than they were two years ago, according to 45% of restaurant development + design readers surveyed in June. An additional 31% said that their restaurant project budgets are significantly higher than they were in 2024. Of course, what is true for most is not true for all. About 8% of readers surveyed said project budgets were about the same today as they were two years ago. Another 8% said project budgets were moderately lower.
The Biggest Bar Design Trend of 2026? It’s Not Alcohol!
In a survey fielded in June, 35% of readers of restaurant development + design said expanding and designing for larger nonalcoholic beverage offerings is the top bar design trend of 2026. Another 22% of readers surveyed identified smaller, more efficient footprints as their top bar design trend. Related to the rise of nonalcoholic menu items, 16% of readers say the top trend is serving a wider range of dayparts, including coffee-to-cocktails beverage-focused operations.