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Chipotle Mexican Grill has unveiled a new fully electric restaurant design that aims to utilize 100% renewable energy and maximize energy efficiency in its equipment and systems. The chain has recently opened restaurants with these new features in Gloucester, Virginia and Jacksonville... View full entry
Goodbye bright colors and unusual shapes. Today, the design is minimal and sleek. Most fast-food restaurants are built to maximize efficiency, not catch motorists’ attention. One critic has called this trend “faux five-star restaurants” intended to make customers forget they are eating greasy fries and burgers.
The chains now sport nearly identical looks. Call it the gentrification of fast-food design.
— CNN
The psychologically manipulative color schemes may remain, but fast food’s once-iconic Googie and mid-century modern designs are quickly being swapped out for more monolith structures. Changes caused by the pandemic and technology are the largest factors, along with the rise in popularity of... View full entry
Ingka Centres, a subsidiary of the Ingka Group (IKEA parent company), has announced its reinvention of the food court concept with Saluhall, a sustainable dining center inspired by Nordic food principles. Saluhall is named after the Scandinavian-style “Market Hall.” It will serve... View full entry
“As the story goes, Burke had originally charged the brothers a hefty upfront fee that the fledgling pizza start-up wasn’t able to scrape together,” the company wrote in a 2015 blog post. “Instead, they offered Burke $100 per store built using his design, never guessing that Pizza Hut would become the global company that it is today.” — The Hill
Contemporary licensing agreements between architects and chains like the Hut are typically undisclosed, but the low price commanded for each meant that, for all their liminally-pleasurable aesthetic, the otherwise unknown designer of the "red roof" restaurants, Richard D. Burke, might... View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. Today's top images (in no particular order) are from the board Eating & Drinking Spaces. Tip: use the handy... View full entry
One of the more underrated landmarks of 20th-century geopolitics has undergone a complete transformation into a mirrored elevation of the surrounding community thanks to the latest in a global series of innovative redesign projects from Landini Associates for McDonald’s. To mark its 30th... View full entry
YOD Group has completed a new restaurant located in the historic sector of Kyiv, next to Arsenalna square in Ukraine. The new project occupies a basement and ground level of a building that used to be a mansion, built in 1797, called "Ypsilantis House." © Andrey Bezuglov Solid brick walls and... View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. Today's top images (in no particular order) are from the board Eating & Drinking Spaces. Tip: use the handy... View full entry
The pandemic accelerated a need for digital menu boards, artificial intelligence, expanding drive-thrus into dual lanes and adding drive-thru only units where available. Many other fast food restaurants like Wendy's, Taco Bell, Del Taco, Burger King, KFC and McDonald's have also shown interest in developing many of these concepts. — Construction Dive
With indoor dining areas closed in many, if not most, restaurants since the beginning of the pandemic, the nation's fast food and fast casual franchises are rethinking fundamental design concepts of their operations that will likely become part of the American vernacular for decades to come, such... View full entry
Gusto 501, designed by PARTISANS, is the latest bar and restaurant by restauranteur Janet Zuccarini located in downtown Toronto. The new restaurant takes inspiration from its surrounding industrial neighborhood, utilizing the footprint of the car garage that previously sat on the site. © Nic... View full entry
The ghost kitchen is an increasingly crowded space. In addition to Reef, there are Zuul and Kitchen United in the United States, Deliveroo in London and Paris, and Panda Selected in China. CloudKitchens, the new venture run by Travis Kalanick’s City Storage Systems, buys real estate, brings in kitchen facilities, and leases them to chefs and small-business owners, most of whom do not have other brick-and-mortar spaces. — The New Yorker
Anna Wiener, a contributing writer to The New Yorker, surveys the landscape of delivery- and takeout-only "ghost kitchens" that have taken root in American cities following the COVID-19 pandemic by focusing in on kitchen pod start up company Reef Technology. View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. Tip: use the handy FOLLOW feature to easily keep up-to-date with all your favorite Archinect profiles... View full entry
A large-scale wire-mesh sculpture, suspended from the ceiling of Cathédrale restaurant in New York City, is the first commissioned artwork by Tresoldi Studio, the new design outlet founded by Italian artist Edoardo Tresoldi. Dubbed Fillmore, the installation takes inspiration from the historic... View full entry
In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. (Tip: use the handy FOLLOW feature to easily keep up-to-date with all your favorite Archinect profiles!)... View full entry
With the restaurant's completion in March 2019, Europe's first underwater restaurant was a highly anticipated project from none other than Norway's Snøhetta. After Archinect's coverage of the restaurant opening, we take a peek inside this one of a kind gastronomical experience. Now three months... View full entry
