Restaurant Design Concepts Among Best Restaurant Architects in San Jose
We are honored to be recognized by RC Magazine as one of the Best Restaurant Architects in San Jose! Our firm’s designs, expertise,...
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Best Advice When Opening a Seafood Restaurant
Many families have opted to cook at home or order casual take out during the pandemic. While groceries stores and quick serve...
Essential Pieces of Equipment Every Bakery Should Have
There‘s nothing quite like the scent of fresh baked goods in the early morning. By the time we detect the comforting aroma from our...
Restaurant Design Concepts Moves to a New Location
Restaurant Design Concepts is happy to announce our new office address located at 1021 Cotton Street, Oakland, CA. Just a stones throw...
New Guidelines to Open Dine-In Restaurants in California
California Governor, Gavin Newsome, announced on Tuesday, new guidelines for restaurants to resume dine in service. While the guidelines...
The Start Up Guide to Owning a Food Truck
Although the streets are now empty amid shelter in place and Covid-19, it wasn’t too long ago that food trucks lined our business...
The Landscape for Restaurants After Covid-19
While we are still deep in the trenches of Covid-19, it feels almost impossible to think about what will happen when it finally comes to...
What To Look Out for When Designing a Great Restaurant Menu
The number one reason for diners to return to a restaurant is obviously for the food! But with shelter in place, many restaurants are...
Top 5 Ways Restaurants can Bring Dining Back to Nature
It’s not easy to bear the burden of temporarily closing your restaurant while we shelter in place. But staying positive and thinking...
Now is the Perfect Time to Renovate Your Restaurant
The foodservice industry is taking a huge hit right now with social distancing and shelter in place. Many restaurants are closing their...
Understanding Micro-dining Where Less is More
The micro-dining trend has been flourishing in cultures around the world for centuries. From tapas to dim sum, connoisseurs have enjoyed...
How Restaurants Can Weather the Virus Storm
There’s no avoiding the current topic of how Covid-19 has affected the foodservice industry. First came social distancing, then, the...
Integrating Technology into the Commercial Kitchen
Imagine the refrigerator tracking and reordering supplies on your behalf. Or picture yourself monitoring kitchen productivity from a...
Project Coordination – A Parachute for Your Design and Build-Out
Having a dedicated manager on your design team to oversee all aspects of the project with the needs of the client, landlord and building...
Cannabis-Infused Product Trend Soars to New Heights
Go back in time 40 years ago and ask an Average American about cannabis. They might recall their last Grateful Dead concert. Passing by...
Better For You Food Is Finally Here to Stay, We Hope
Millennials concerned about the quality of food may have inspired a renewed push for “better for you” food, but there is no doubt that...
Finding the Cash to Make Your Restaurant Happen
Bringing the vision of your new restaurant to life involves everything from thinking of a concept and taking stock of your market to...
Choosing A Concept: It All Starts with A Good Idea
With so many choices and offerings out in the market – from ethnic cuisines and fast casual eateries to unique dining experiences, it’s...
Fast Casual: Not Your Grandfather’s Hamburger Joint
The first fast-food casual restaurant was White Castle, which first opened its doors in Wichita Kansas in 1921. However, according to a...
Meat Hot Off the Grill Takes on New Meaning at Galeto and Other Brazilian Steakhouses
Recently, churrascaria or Brazilian steakhouses in the U.S. have become popular due to the rodizio-style dining where customers pay a...
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