Restaurant Design

Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this.

When Vanda Asapahu and her family first purchased the building on West 87th Street in Los Angeles where they would open Ayara Thai, it became clear that renovations would one day figure into the re

With temperate weather mostly year-round in South Florida, relying on the outdoors made sense for restaurant Glass & Vine.

Chef Justin Cucci wasn’t going to let opportunity pass him by.

Opening a restaurant is risky business. Some statistics suggest that half of all new eateries close within their first year.

Expanses of cattle ranches and cacti dot the desert landscape of the Northern Mexico state of Sonora, and the outdoor mesquite grilling of both vegetables and meats is a defining factor of the cuis

Today’s back-of-house restaurant kitchen has taken on its own identity.

Selling a long-standing restaurant is no easy task.