the only publication focused on products and services used ...shields with glass top advance...

PUBLISHED BY

2 0 1 8 M E D I A K I T

The ONLY publication focused on products and services used in restaurant

design, construction and renovation

There are so many design and construction related

magazines out there. Yet few are targeted to a specific

space. Given today's greater focus on targeted

marketing, it is difficult to have a marketing plan that

tailors to those specific needs.

Enter restaurant development + design, a bimonthly

niche publication that targets 19,316* development

executives at the corporate and franchisee levels as

well as designers, architects and consultants who work

in the restaurant and hospitality space. This unique

group of professionals all have tremendous purchasing

and specifying power when building new and renovating

existing restaurants.

As targeted marketing campaigns grow in popularity,

rd+d’s focused audience cuts through the noise to

deliver your message directly to an entire group of

readers who you know can use, specify and purchase

your products.

Kitchen + Bar Equipment 76.17%

Design Services 66.58%

Flooring or Wall Surface Products (Interior Finishes) 60.44%

Furniture/Upholstery 58.72%

Lighting + Electrical 56.27%

Custom Millwork/Fabrication 55.04%

Restroom Fixtures 49.63%

Building Products + Materials 49.14%

Signage 46.44%

Construction / Project Management Services 39.80%

Safety / Security Products 33.66%

PRODUCTS SPECIFIED

% of Readers

Our Readers

*InanewpartnershipwiththeInternationalInteriorDesignAssociation(IIDA), membersidentifiedinthecategoryofHospitalityDesignwillreceivecomplimentary digitalsubscriptionsofrd+d.BeginningwiththeJanuary/Februaryissue,an additional3,813subscribershavebeenaddedtord+d’scirculation.

Why rd+d?

2 restaurant development + design • 2018 Media Kit

Source:ReadexResearch(combinedSeptember2016andMarch2017)

restaurant development + design • 2018 Media Kit 3

*AsrankedbyTechnomic

Representationoftop400chainrestaurants*90%

Ways Involved in Restaurant Projects

60%

57%

55%

53%

53%

52%

32%

20%

Interface with Restaurant Owner/Management Team

Specify Interior Products

Design New Prototype(s)/Concepts

Interface with Contractors on Job Site

Architectural/Design Drawings

Project Management

Specify Exterior Products

Other

Source:ReadexResearch(March2017)

purchase,recommend,sellorspecifyatleastoneproduct100%

Averagenumberofrestaurantprojectsrd+dreaderswereinvolvedwithin2016

Mediannumberofyearsincurrentprofession

11

19Source:ReadexResearch(combinedSeptember2016andMarch2017)

SUBSCRIBER BASE

19,316

Source:August2017Publisher’sReport

Architect/ Engineering/ Design Firm 32.9%

Chain Restaurant/Hotel

29.5%

7.6%Consultant

6.1%Contractor/ Construction

2.7%Other

4.5%

Supplier Distributor/Wholesaler

Multi-Unit Independent/Multi-Unit

Restaurant

14.2%

2.5%

Chain Restaurant Franchisee

6 6 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J U L Y / A U G U S T 2 0 1 7

Solutions Center

1. Advance Tabco Self-Service Sleek Shields with Glass TopAdvance Tabco’s self-serve-style glass food

shields feature a 3/8-inch-thick heat-tempered

glass top and ¼-inch-thick heat-tempered glass

sides along with a 6¾-inch-high glass front that

has a maximum front clearance of 13 inches from

tabletop to the bottom of the front glass. The

series features Chamber Lock technology, which

allows the front glass to be rotated from only one

side, making glass cleaning more efficient. It

locks the glass into place in 15-degree intervals.

Custom units and sizes are available.

www.advancetabco.com

2. Altro Lavencia Plus The luxury vinyl tile manufacturer has reimagined

its original line and expanded it to 60 colors. Six

new wood patterns have been added. The Altro

Lavencia Plus line is a glue-down application that

is 3 millimeters thick with a 22-mil wear layer.

The company’s top 12 best-selling wood patterns

are now available in both glue and adhesive-free

formats. www.altrofloors.com

3. Arcadia Brink Stools Brink is a contemporary collection of stools

available in 27-inch and 30-inch heights. Highly

customizable, the continuously curved seat is

available in beech, walnut and white oak in stan-

dard and custom finishes. The seat can also be

upholstered with a seat pad. The metal base can

be finished in both standard and premium colors.

www.arcadiacontract.com

4. Conceptz VintageAcoustic Ceiling Panels VintageAcoustic acoustical ceiling panels are

reminiscent of a classic pressed tin ceiling.

Panels are 2-foot-by-2-foot square and ½-inch

thick. The VintageAcoustic line is available in a

variety of patterns with coordinating grid systems.

VintageAcoustic decorative ceilings cut with

a utility knife, offer unique patterns, and high

sound absorption, and are fire resistant.

www.interiorsystems.com

5. Enduratex Natural Movements The latest Enduraprint collection, Natural

Movements, features a neutral palette of vinyl-

coated fabrics. Natural Movements is available in

14 SKUs on 30-yard rolls at 54 inches wide. It is

100 percent PVC with a polyester/rayon backing.

The line has a -10 degrees F cold crack rating

and is also mildew-resistant, antibacterial and

antimicrobial. www.enduratex.com

1

3

5

2

4

rdd1707_solutions.indd 66 7/6/17 1:12 PM

Peer to Peer

2 2 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A R C H / A P R I L 2 0 1 7

Senior Vice President and Chief Development Officer, Checkers & Rally’s Restaurants, Inc.

Q&A with Jennifer Durham

Known for its iconic red, white and black double drive-thru buildings, Checkers & Rally’s Restaurants, Inc., moved away from a retro

image in 2012 to a more contemporary approach to its look with the debut of its Model 3.0 prototype. The update helped propel growth, and by the end of 2016, Checkers & Rally’s had added 176 new restaurants and 175 new franchisees.

Checkers & Rally’s Restaurants, Inc., is continuing its aggressive plan for growth. With nearly 840 restaurants nationwide, the company plans to open 1,200 restaurants by 2020 with a longer-term goal of reaching 3,000 units.

The Tampa, Fla.-based chain re-cently rolled out its Model 4.0 prototype. Model 4.0 allows franchisees to choose from three design plans when building new freestanding units: a traditional on-site build, a new modular building or a new container building that utilizes reclaimed shipping containers. The modular and shipping container builds are projected to be faster to construct and less expensive than traditional buildings, saving anywhere from 5 to 12 weeks and up to $100,000, according to the chain.

Jennifer Durham, chief development officer for Checkers & Rally’s, recently shared some of the logic behind the Model 4.0 rollout. Modular building is a return to form for the chain, which was a proponent of the building style decades ago. Over the years, styles, demands and the company’s own internal structure changed, necessitating an update.

How did the Model 4.0 prototype come about? JD: We went back to our prototype design from 2011 and value engineered it to come up with a better, more cost-effective building, and then we took it to modular manufacturers. The goal and ob-jective was to bring the cost of develop-ment and construction down in general. When we did that, it was a big win, even in the traditional building sense. To our surprise, we were able to create some savings when we went back to the modu-lar concept. And we found there were now multiple builders, whereas in the mid-1980s, there were fewer options.

What does having more options mean for Checkers & Rally’s? JD: We’re leveraging the opportunities as we look ahead with the new design. Now we will have multiple manufacturers to take advantage of the logistics of where the new units are located. It’s a big cost to ship from Florida [where the chain’s current modular manufacturer is based]. We’re choosing multiple manufacturers to have closer proximity to manufactur-ing facilities.

How did that lead to utilizing reclaimed shipping containers? JD: Container builds became an exten-sion of modular. We are one of many brands looking at containers as a sustainable source to build restaurants. It’s a way to get the raw materials in a more cost-effective way. We took both concepts — modular and container — to

BY THE EDITORS

rdd1703_peer_to_peer.indd 22 3/9/17 12:19 PM

2 2 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • S E P T E M B E R / O C T O B E R 2 0 1 7

Consultant’s Take

RALPH GOLDBECK, AIADirector/Owner, Kitchens To Go built by Carlin

Are You Prepared?

Unfortunately, today’s world is not a safe place. From the threat of domestic and interna-tional terrorism and workplace

shootings to natural disasters such as hurricanes, tornadoes, earthquakes and floods, there are outside threats to your restaurant. However, there are steps you can take to prepare during development and design as well as those that can be implemented once an operation is up and running.

Key Elements During DesignA safe and secure environment is the goal of every business owner; there-fore, a collaborative approach to the restaurant design process is required, starting at the conceptual phase of the project and continuing throughout the design and construction process. It is necessary for all persons respon-sible for the safety and security of the building components to interact closely throughout the entire process. This means that all parties involved in issues pertaining to safety and security understand the issues and concerns. Building designers must consider human behavior in the design and safety systems of a building. Key areas include the fire alarm system; the sprinkler system; interior finishes, carpeting and furniture; and exits.

Fire Alarm SystemPeople don’t always heed fire alarms. Understandably, they often assume that the sound of a fire or smoke alarm does not indicate an actual fire since accidental or malicious false alarms, as well as mechanical malfunctions, are common. The key is to minimize the number of false alarms and distinguish

the actual fire alarm signal from other alarm signals used in the building so occupants recognize it. Consider the use of an alarm that includes an alert tone, a flashing beacon and a voice message that instructs occupants on what actions to take next.

Sprinkler SystemEach sprinkler system is designed and installed according to recognized standards. Follow code so sprinklers respond to a fire earlier, and design to concentrate the water where it is needed in order to reduce cleanup time and recovery costs.

Interior Finishes, Carpeting and FurnitureAll interior finishes, carpeting and furniture should be nonflammable and meet National Fire Protection Association (NFPA) standards. Interior finishes and carpeting can contribute to fire growth and fire spread.

ExitsThere are at least three features of building exits that are important from a human behavior standpoint:

1. Whether the exits available have sufficient capacity to accommodate the number of persons occupying the building

2. Whether exits are designed and maintained to function as safe egress routes in a fire

3. Whether exits are located and marked for easy identification by occupantsA major concern of building

designers is the need to evacuate people quickly and efficiently in the event of a fire or other emergency.

rdd1709_consultnts-take.indd 22 9/6/17 10:52 AM

Reader’s Choices

M A R C H / A P R I L 2 0 1 7 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 7 7

Stephen Francis Jones served as in-house architect for the Wolfgang Puck Food Company before launching his firm, SFJones Architects, in 1996. He has designed restaurants, hotels and spas

all around the world: Spago and MB Post in California, the retro chain Lucky Strike Lanes, Java House franchises in Kenya, and many others.

One of Jones’ recently completed projects is Foundry & Lux at the 880,000-square-foot office complex Britannia Cove at Oyster Point in San Francisco. The 27,000-square-foot Foundry & Lux houses the community amenities, including artisanal restaurants, recreational and fitness facilities, and other service areas.

Here, he shares with rd+d some of his favorite trends and product applications.

+ BRINGING THE OUTSIDE IN: At American Tea Room DTLA in Los Angeles, we placed an outdoor living room in an interior space. The use of green walls and landscaping blur the line between what is interior and exterior. Fire pits using indoor burning fuel allow fire features without having to install hoods or vents.

+ COMMUNAL TABLES WITH FOCUSED LIGHTING: Communal tables have a unique way of bringing people together. When paired with spotlight-style lighting that focuses on the food, it creates a great opportunity to make the meal the focal point. Well-lit tabletops are also good for taking photos of the food and posting them to social media.

+ PATTERNED TILE: Patterned tiles can serve as a focal point. At Foundry & Lux in San Francisco, a detailed patterned tile background works to camouflage the coffee equipment while anchoring the space. Patterns of different size and scale can also play off each other.

+ CHAIR SELECTION: Chair selection, in particular the backs since they face every incoming guest, is very important. At La Brea Bakery in Los Angeles, we chose Gervasoni chairs from Italy because they set the tone of the space and reinforced the crafts-man look we desired.

For more see rddmag.com/march2017.

rdd1703_readers_choice.indd 77 3/9/17 12:17 PM

1 4 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J A N U A R Y / F E B R U A R Y 2 0 1 7

TRENDThe Boom in Restaurant-Distilleries

Social StillBethlehem, Penn.

“It’s a unique business model,” says Adam Flatt, who co-owns Social Still with his wife, Kate. The “gastro-distill-ery,” as he calls it, is a “Frankenstein experience” that sets itself apart from other craft distilleries and the city’s thriving restaurant scene by combining distilling and dining housed in a histori-cal Prohibition-era bank building.

“Americans are looking for new and unusual experiences beyond just trying and buying a new spirit,” says Flatt. “Social Still is a unique night out and dining experience that cannot be repli-cated anywhere else.” The setup is also a way to increase exposure of the spirits with signature cocktails and sophisti-cated food menus for a sampling experi-ence that goes beyond the usual tasting room. Currently, there are eight expres-sions, including vault-aged bourbon, jalapeno vodka and hop gin, sourced from Pennsylvania grains and matured in rickhouses — the bank’s vaults.

“And there is nothing more stun-ning than a 100-year-old bank,” adds Flatt. With Social Still, he believes he

is giving the historical building a new chapter and new identity. And even though the gastro-distillery opened in 2014, customers get the feeling that the place has been around forever. “This history has been lent to us; it’s part of our identity now.”

Because the bank is on the National Register of Historic Places, there were strict regulations and restrictions on pres-ervation during renovation. Every step in the process had to be authenticated.

“A huge part of the choice for the

building was that it was tall enough to house the still,” says Flatt. The bank’s ceiling is 22 feet high; the still is 20 feet tall. “We just barely squeaked in here.” Equipment consists of a 1,200-liter pot still with two separate distilling columns and a gin basket as well as a mash tun — all custom-made. Flooring was reinforced with extra steel beams to hold the weight of the still — and the liquid inside.

A glass wall was constructed around the production area so that

BY THOMAS HENRY STRENK, Contributing Editor

C raft distilling is hugely popular and enjoying unprecedented growth — there are 1,315 U.S. craft distillers, accord-

ing to the American Craft Spirits Association. Pair this trend with the popularity of gastropubs, and you’ve

got the unique experience of customers enjoying on-trend pub fare while taking pleasure in the drama of seeing spirits made before their eyes, sampling it straight or enjoying a craft cocktail.

As exciting as this idea is for both operators and customers, creating

these hybrid concepts presents some daunting design and construction chal-lenges. These include building blast-proof rooms with alcohol-vapor sensors, high-flow fire-suppression systems and blow-out panels. Oh, and you may have to get a law passed first.

Photo courtesy of Social Still

rdd1701_trend.indd 14 1/9/17 11:35 AM

6 6 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • J A N U A R Y / F E B R U A R Y 2 0 1 7

Form + Function

Finding the right soundscape requires balancing art and science.

Restaurant Acoustics

BY DONNA BOSS, Contributing Editor

A t this time of intense competi-tion for customers, designing a restaurant for comfortable acoustics is a must. “If diners

come to a restaurant and it’s too noisy, they’ll leave or won’t come back again,” says Charles M. Salter, principal of Charles M. Salter Associates, Inc., San Francisco. He and his firm authored the reference book Acoustics: Architecture, Engineering, the Environment. “Yet, if a restaurant is too quiet and doesn’t feel energetic, some customers may not be satisfied, either. But you can’t general-ize what the perfect acoustics should be because it’s subjective. There are no industry standards.”

Addressing acoustics up front during the initial design results in the best return on investment. “Not put-

ting acoustics on a high priority design checklist from the beginning of the de-sign process is a huge mistake and can be outrageously expensive,” says Tom Galvin, FCSI, president, Galvin Design Group Inc., Winter Garden, Fla.

“The process of retrofitting and perhaps closing down the restaurant can also be very expensive and create great angst,” adds David Shea, CID, NCRB principal, Shea, Inc., Minneapolis.

Three primary areas of concern surface when designing acoustics: deter-mining the optimal acoustical levels for ambience and customer comfort, install-ing the right materials in dining areas, and controlling kitchen acoustics.

The Changing Landscape “In the past 10 to 15 years, design-ers and architects have changed the landscape of restaurant design to create a clean, modern aesthetic in the environment they are creating, which leads to higher sound levels,” says Shea. “People are eating out more often and want a relaxed, casual social experience. Designers are adding open theater-style kitchens and blending the dining room and the bar into the same space. They’re also designing loft/ware-house spaces that offer a lot of space and oftentimes can be more economi-cal, but their hard surfaces contribute to much higher sound levels.”

Acceptable decibel levels vary enormously for different age groups and dayparts. Older customers who have a hard time hearing prefer quieter environments in which they can hear their companions sitting across a table. Customers of all ages dining in very expensive restaurants tend to want

Salter’s project, Boudin at the Wharf in San Francisco, has a sound-absorbing metal deck to absorb sound bouncing off the ceiling. Photo courtesy of Charles M. Salter Associates, Inc.

rdd1701_form_function.indd 66 1/9/17 11:39 AM

1 0 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A Y / J U N E 2 0 1 7

BUZZ who’s doing what

Canada’s largest casual-dining chain, Boston Pizza, unveiled its new urban flag-ship, which showcases the brand’s new prototype in Toronto at Front and John streets. It is the first in a series of planned openings targeting Canada’s urban centers.

The newly renovated 11,000-square-foot location will serve as a test spot for new initiatives before they are rolled out to the rest of the chain. All new openings and renovations will take cues from the Front and John location.

“We believe there is a big opportu-nity for Boston Pizza to expand within downtown markets,” says Alan Howie, executive vice president, operations and development for Boston Pizza Interna-tional. “Many families live in downtown centers in condos and are looking for family-friendly restaurants that have something for everyone. In addition, urban areas are natural hubs for those interested in enjoying sporting events. Our dual concept of distinct and

approachable sports bar and dining room under one roof is the perfect option.”

The new design features updated branding and a contemporary color scheme. On the exterior, glazed windows allow passersby to see the action inside. There is also a separate entrance for takeout that features a grab-and-go area. Inside the restaurant, seating is flexible and incorporates modular elements to scale for small and large groups alike.

The sports bar aspect is important to the chain. “Boston Pizza is known as Canada’s sports bar,” says Helen Langford, senior vice president, Food Services. “Screens of all sizes through-out the restaurant will not only show all the important games but will feature local sports content, leader boards and other fun graphics to encourage guests to put down their phones and interact with the restaurant environment. The bright color scheme, use of lighting and contemporary design materials

completely transform the look and feel of Boston Pizza moving forward.”

New technology being tested at the location includes options for custom-ers to check wait times and pay at their table and with integrated apps. USB ports are also located at tables and bars throughout the restaurant.

Boston Pizza has more than 380 locations in Canada with a goal to open 15 new locations in 2017. In addition to moving aggressively into urban markets, the chain is looking at nontraditional locations in airports and hotels.

Boston Pizza’s New Flagship

Renderings courtesy of Boston Pizza

rdd1705_Buzz.indd 10 5/4/17 10:21 AM


DESIGN MARKETBY AMELIA LEVIN, CONTRIBUTING EDITOR

Seaworthy Set in a Creole cottage built in 1832, Seaworthy is a partnership be-tween Ace Hotel and the trio behind New York’s award-winning Grand Banks: New Orleans natives Alex and Miles Pincus and nightlife impresario Adrien

Gallo. Designed by Ace Hotel’s in-house team, hOmE Studios and Grand Banks, the oyster and cocktail bar pulls inspiration

from the Pincus brothers’ sailing trips along the Gulf Coast waterways as well as from the city’s many galley bars

from the 19th century where Gulf fishermen would tell stories over grog and Meriton Latroon’s Bantam Punch. With 88 seats indoors and 42 on the court-yard patio, the roughly 3,200-square-foot restaurant features custom brass pendant lights and cracked, crumbling walls decorated with a mix of vintage paintings and pictures that add to the maritime aesthetic. Seating is an eclectic mix of blue tufted

leather booths; midcentury chairs; and wood, marble and alabaster tables. Bentwood speaker boxes, weath-

ered mirrors, zinc bar panels, a slate oyster display and a dramatic steel-and-glass back bar further set the scene.

Nationally acclaimed Executive Chef Kerry Heffernan and Chef de Cuisine Daniel Causgrove showcase wild-caught and sustainably

harvested seafood from American coastal waters. Award-winning bar director Lauren Schell presents celebrated craft cocktails and proprietary session drinks meant for day drinking, especially during Sunday crawfish boils. Photos by Rush Jagoe

NEW ORLEANS

Compère Lapin The inspiration for the name Compère Lapin (“brother rabbit”) comes from Chef/Owner Nina Compton’s child-hood in St. Lucia, where she read traditional Caribbean folktales featuring the mischievous namesake rabbit. Drawing on the stories' themes of exploration and play, the restaurant — which opened in June 2015 in the Old No. 77 Hotel — features a whimsical design coupled with historic charm. Influenced by the building’s history as a warehouse serving the Port of New Orleans, James Beard Award finalist Parts and Labor Design retained the original warehouse architecture while adding elements of classic French decor and a modern, bohemian flair. The 86-seat, indoor-outdoor eatery has a relaxed atmosphere that combines materials and textures ranging from warm caramel leathers and honey oaks to tan tweeds, cool bohemian blues and English greens. Original floor-to-ceiling wood-and-glass French doors along Tchoupitoulas Street open to an outdoor seating area, illuminating the space with natural light. An impressive 80-foot cocktail/raw bar provides open views into the kitchen, where guests can take in the action. Walnut and brass blown-glass light fixtures complete the look. “The rabbit is everywhere; it’s stenciled with bitters on one of our cocktails, and we have our logo on the original wood planks that are over 100 years old,” says Compton, who was recently named a finalist for the 2017 James Beard Awards, Best Chef: South. “It is one of the most popular backdrops on Instagram. We have many rabbit figurines that were given to us from guests, and each has its own name.” Photos courtesy of Compère Lapin

rdd1707_design-market.indd 20 7/6/17 1:17 PM

5 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A Y / J U N E 2 0 1 7

How To Determine the Right Remodel Timeline

T here’s a rule of thumb in the restaurant industry that remod-els should happen every seven years, but that’s not always

best. This rasies the question, when is the right time for a remodel?

For chef-owner Gerry Klaskala, it was a no-brainer. Last June, he remod-eled his Atlanta restaurant, Aria, in just seven days.

With such a short timeline, Klaskala planned his remodel down to a T, beginning with the timing. “We looked for a

flat spot in our calendar before schools let out,” he says. He closed at the end of May and took reservations for a week later.

Because of this, there was no room for delays. The contractor drew up a schedule, timed to what would happen every 30 minutes, every single day. “It was very orchestrated, and we had to select the right team that could work with that and spoke the language already,” Klaskala explains.

The contractor, he says, “had people and materials lined up. Once you’ve made the commitment to shut down, you’ve turned off your cash flow, so you’ve got to get back to it quickly.”

Klaskala didn’t take closing his restaurant down lightly. He began planning the remodel 12 months out, starting with finding the design firm. “Planning is the most important part of doing this on time and on budget,” he says. “You can’t over-plan, and you must have a clear vision of what you’re trying to accomplish.”

What’s important is giving the architect, designer and contractor time to do their jobs to the best of their ability, Klaskala says, “so there are no surprises at the end. Nobody works well under pressure.”

Start Planning EarlyChuck Taylor is a believer in thoroughly planning a major remodel the way Klaskala did.

Saladworks sometimes employs a food truck during remodeling.Photo courtesy of Dominic Episcopo Photography

BY AMANDA BALTAZAR, Contributing Editor

rdd1705_how-to.indd 58 5/4/17 11:50 AM

Editorial Mission: Peer-Driven Original Content


When we introduced restaurant development + design magazine to the market five years ago, our vision was to

produce a one-of-a-kind magazine filled with original content.

Each issue of rd+d is packed with informative articles geared toward the restaurant design industry’s thirst for

knowledge, insights and trends. Combine that with gorgeous photography of new concepts and renovations

and you get an outlet for developers, designers, architects and consultants to learn from their

peers to continue to take the restaurant industry to new heights.

Departments & Columns

Rotating articles offering comprehensive and functional

content, case studies and viewpoints for sustained success.

Form + Function*

Peer-to-Peer

Consultant's Take

How To

Buzz*

Design Market*

Trend*Reader's Choices

Solutions Center

In-depth discussions on the functionality of specific

areas and products

Meet the best and brightest in the industry

A well-respected restaurant consultant

offers advice on the latest trends

and issues

A targeted focus on problem solving

Quick takes on exciting industry

design and development happenings

Check out the hottest restaurants

in a given city, with insights from

the designers

Three short cases studies around a given restaurant

trend


PROJECT PROFILE

Needing to keep its base of affluent, in-the-know guests coming back, this entertainment concept has rolled out its second new design in less than 10 years.

MAIN EVENT UPS ITS GAMEBY TOBY WEBER, Contributing Editor

The geometric light fixtures and brightly colored seating give the bar area energy and a fun, modern feel. Photos courtesy of Wade Griffith Photography

rdd1707_profile-main-event.indd 54 7/6/17 1:14 PM

Project Profile(s)*

Explore new restaurants and prototypes to gain

insight on how the layout and design supports the concept’s brand promise

Designers share trends and

products they love

Have a product to be considered?

Submit it to www.rddmag.com/

product-submission.

*Designatesaward-winningdepartments

http://www.rddmag.com/product-submission


A Recognized Leader...

Retro Bars p48

www.rddmag.com

MARCH/APRIL 2016

The Curious Case of Value Engineering p38

Project Profile: JWB Prime Steak and Seafood p54

rd+d has taken the B2B publication industry by

storm in just five years. Each year, rd+d has

entered some of the most competitive awards of

excellence programs that exist for business-to-

business and professional publications – and have

come away with accolades each year.

In fact, two of the past five years,

restaurant development + design was in the

Top 10 for the ASBPE's coveted Magazine of the Year Award, winning an Honorable Mention in 2014.

AZBEE Awards 2013Special SupplementUpper Midwest Region, Bronze: restaurant development + design Inaugural Issue

2014Magazine of the YearNational Award, Honorable Mention

Graphics ExcellenceUpper Midwest Region, Silver: Magazine Design

Company Profile - LongUpper Midwest Region, Bronze: Fresh Brew: Dunkin Donuts Reimages, Targets All-Day Sit, Sip and Surf Crowd

Regular DepartmentUpper Midwest Region, Bronze: Buzz

2015Regular DepartmentUpper Midwest Region and National, Gold: Project Profile

Opening Page Spread/Photo Upper Midwest Region, Bronze: Designers Dish

E-Newsletter - General ExcellenceUpper Midwest Region, Bronze: restaurant design digest

2016Design, Front Cover – PhotoNational Bronze; Upper Midwest Region, Silver: July/August Issue

Opening Page Spread/PhotoUpper Midwest Region, Silver: Maximizing Your Footprint

2017Magazine of the YearNational Award: Top 10

Print DepartmentNational Bronze; Regional Gold Award: Form + Function

Print DepartmentUpper Midwest Region, Silver: Design Market

TABBIE Awards 2013Feature Article - Top 25 EntriesDesigning for Millennials

Folio Awards 2013Ozzie Award, Honorable Mention for Best Design, New Magazine, B-to-B, for Spring 2013 issue

2014Top Women in Media Award, Maureen Slocum, Entrepreneur

2015Best Single Issue, Bronze for Fall 2014

eNewsletter, Bronze for restaurant design digest

2017Editor of the Year, FinalistJoe Carbonara, Editorial Director (winner announced in October)


Special Advertising Sections

Advertisers are always seeking ways to stand out from the crowd with unique, high-impact opportunities.

rd+d offers just that, with a way to tell your story to our readers in an editorial environment in print and online.

Choose from a variety of trending topics and work with our award-winning editorial and design teams to

develop a combination editorial and advertisement that aligns with your marketing strategy.

January/February: Have A Seat: FOH Furnishings Special Ad Close: November 13 Special Material Close: December 6

Comfort for the diner is critical. One immediately

thinks about the seat, but this could also include the

table or bar you’re dining on as well. No matter the

furnishing, in addition to comfort, the subtleness of

fitting the branding, styling and overall look is also

key to the designer. Whether you manufacture booths,

chairs, tables, bar tops, or any other FOH furnishing,

this section can accentuate your offerings.

March/April: Dining Alfresco Special Ad Close: January 15 Special Material Close: February 9

So many people specifically search for outdoor dining

spots that popular services like Yelp offer outdoor

seating as a search option. Do you manufacture a

product that enhances a restaurant space's alfresco

dining area? Then this is the section for you!

July/August: In Your Next Remodel Special Ad Close: May 14 Special Material Close: June 6

We all have that one project that stands out as one of

the best. We’re looking for case studies of remodeled

restaurants featuring your product. So go ahead, show

off a little.

September/October: On the Surface Special Ad Close: July 10 Special Material Close: August 3

Every surface — floor, wall or ceiling — has its

unique attributes and unique ways to make it pop

in a restaurant. Which flooring option should

readers consider? How can they enhance their

walls? What can they do with the ceilings? Help

our readers answer those questions by featuring

your products and solutions.

November/December: The Products Issue Special Ad Close: September 28Special Material Close: October 5 For the fourth consecutive year, we will showcase

more than 100 new and innovative products that

can solve the design and functional challenges

faced by restaurant owners, operators and

designers alike.

Interested in a larger presence in this ever-popular

issue? Advertise three or more times in 2018 and

you’ll receive a special Q&A advertorial in the

November/December issue at no additional charge.

One-Page Combo: half-page ad / half-page advertorial (250 words max, plus images) = $4,800Two-Page Spread: full-page ad / full-page advertorial (500 words max, plus images) = $6,900

Both print opportunities include an online version of the article hosted on rddmag.com.

These special rates are for advertisers with the special advertising sections only.

Rates

S P O N S O R E D C O N T E N T 2 0 1 7 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 4 7

FermobAtlanta’s Bread & Butterfly is a

European-inspired café and bistro

that offers its customers decadent

seasonal breakfast and lunches,

along with bistro-style dinners

served with espresso drinks, wine,

beer, cocktails and dessert. Bread &

Butterfly consisted of a small bar and

intimate dining room, until recently,

when the restaurant was looking to

add a stylish patio that reflected the

café’s whimsical style.

Owner Kristin Allin was

seeking patio chairs that had a

stylish French feel with a bright and

sunny appearance.

“I needed comfortable options

that were also very durable to be

able to stand up to Atlanta’s humid-

ity,” said Allin. “It can be difficult to

find chairs that hold up nicely

without the color fading.”

Allin visited Fermob USA’s

showroom and found the perfect

fit with the company’s Luxembourg

chair line.

In 2004, Fermob asked Paris-

based designer Frédéric Sofia to

reinterpret the renowned chairs

and armchairs of the Jardin du

Luxembourg, created in 1923 in the

Paris parks department workshops,

and which Fermob still manufactures

today for the city’s public gardens.

The result was a chair and armchair

with distinctive lines and forms, com-

bining the lightness and resistance

of aluminum, the comfort of curved

seat slats and the practicality of a

stackable frame.

“I liked that I could choose from

different colors – we chose honey – and

that the chairs had a very clean, urban,

French and feminine look,” she said.

Allin will soon be adding

coordinated benches from Fermob

USA’s Luxembourg line to accommo-

date customers waiting for tables.

“Overall, we love the feeling and

vibe from the chairs’ design and

appearance,” she says.

Finding the Perfect Chair

The Luxembourg chairs from Fermob USA are durable, comfortable and beautifully designed for a wide range of outdoor applications.

Fermob - Thoissey - France

FOR MORE INSPIRATIONProfessional catalogue available at fermobusa.comFermob’s Luxembourg Collection embodies the spirit of the

renowned chairs from the Jardin du Luxembourg and adds a modern flair. Available in 24 colors, the durable collection combines the lightness of aluminum, comfort of curved slats and practicality of stackable frames for a stylish space.

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THE LUXEMBOURG COLLECTION

rdd1705_advertorial-sensory-design.indd 47 5/1/17 2:45 PM


S P O N S O R E D C O N T E N T 2 0 1 7 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 4 7

FermobAtlanta’s Bread & Butterfly is a

European-inspired café and bistro

that offers its customers decadent

seasonal breakfast and lunches,

along with bistro-style dinners

served with espresso drinks, wine,

beer, cocktails and dessert. Bread &

Butterfly consisted of a small bar and

intimate dining room, until recently,

when the restaurant was looking to

add a stylish patio that reflected the

café’s whimsical style.

Owner Kristin Allin was

seeking patio chairs that had a

stylish French feel with a bright and

sunny appearance.

“I needed comfortable options

that were also very durable to be

able to stand up to Atlanta’s humid-

ity,” said Allin. “It can be difficult to

find chairs that hold up nicely

without the color fading.”

Allin visited Fermob USA’s

showroom and found the perfect

fit with the company’s Luxembourg

chair line.

In 2004, Fermob asked Paris-

based designer Frédéric Sofia to

reinterpret the renowned chairs

and armchairs of the Jardin du

Luxembourg, created in 1923 in the

Paris parks department workshops,

and which Fermob still manufactures

today for the city’s public gardens.

The result was a chair and armchair

with distinctive lines and forms, com-

bining the lightness and resistance

of aluminum, the comfort of curved

seat slats and the practicality of a

stackable frame.

“I liked that I could choose from

different colors – we chose honey – and

that the chairs had a very clean, urban,

French and feminine look,” she said.

Allin will soon be adding

coordinated benches from Fermob

USA’s Luxembourg line to accommo-

date customers waiting for tables.

“Overall, we love the feeling and

vibe from the chairs’ design and

appearance,” she says.

Finding the Perfect Chair

The Luxembourg chairs from Fermob USA are durable, comfortable and beautifully designed for a wide range of outdoor applications.

Fermob - Thoissey - France

FOR MORE INSPIRATIONProfessional catalogue available at fermobusa.comFermob’s Luxembourg Collection embodies the spirit of the

renowned chairs from the Jardin du Luxembourg and adds a modern flair. Available in 24 colors, the durable collection combines the lightness of aluminum, comfort of curved slats and practicality of stackable frames for a stylish space.

elvi

sthe

agen

ce.fr

- P

hoto

: St

épha

ne R

amba

ud

THE LUXEMBOURG COLLECTION

rdd1705_advertorial-sensory-design.indd 47 5/1/17 2:45 PM

UPGROUND

FROM THE

When designing a restaurant from the ground up, one of the most important aspects is all too often overlooked – the roof. Cracks or improperly sealed roofs can lead to leaks, which can mean major property and equipment damage…not to mention the liability issues from staff or patrons slipping on a wet floor. That’s why a Duro-Last® roof can be one of the most important investments for a new restaurant.

Unlike some other roofing manufac-turers, Duro-Last uses only the best raw materials to create premium products that can withstand the test of time and rough treatment from the elements. Many of the parts of a Duro-Last roof as-sembly are made in-house. Their unique Edge-to-Edge & Deck-to-Sky™ systems approach allows Duro-Last to maintain

quality from top to bottom.Each piece of their custom-fab-

ricated roofing material is designed to the exact specifications of the building. That makes it quick and easy to install. There are no shape or size limitations; Duro-Last can handle any size building — even up to one million square feet!

And Duro-Last knows the special requirements of restaurants. Their single-ply roofing membrane is highly resistant to chemicals and grease. In fact, they have installed more than 385 million sq. ft. of roofing material on more than 80,000 restaurant locations.

Backed by dedicated account representatives, a full-service engineer-ing services department, and a network of more than 3,000 authorized roofing contractors, Duro-Last is the right choice

for any new restaurant operation. It’s no wonder they’re called the “World’s Best Roof®.” For more information, contact Jason Dark, National Sales Manager at [email protected].

DURO-LAST®: THE TOPS IN ROOFING

St . Louis , MO p :314-524-2040 www.urestonepanels .com

LATEST TECHNOLOGY IN PRE-ENGINEERED PANELS A SOLUTION FOR YOUR NEXT DESIGN

� e URESTONE system is a natural for the QSR industry and can be used for exterior facades, counter fronts, accent walls and much more. We o� er wide variety of large 4’ x 8’ and pre-fabricated wainscot panels of brick, stone, wood and other authentic looking textures that will help create the visual appearance that you are looking to accomplish. Our unique dual density urethane system is incredibly durable and only weighs around 1 lb/sq � . It can economically be installed by your own contractors or we have nationwide installation partners we can recommend.

All of our products are manufactured in the U.S.A, which allows us to react quickly to customizing colors and pre-manufacturing elements that will reduce on site costs such as columns or pilasters.

Call us to help you design your next remodel or new construction project.

Wainscot Series

4’ x 8’ Series

Reclaimed Wood Exterior Interior

A Duro-Last roof atop a Burger King in Jackson, Mich.

DURO-LASTTHE NEW GOLD STANDARD

Duro-Last has always been a proponent of sustainability, but we know it’s no longer enough just to talk about it. That’s why we are the first company to publish a product-specific PVC Environmental Product Declaration (EPD) for single-ply PVC roofing membranes. Our Duro-Last, Duro-Tuff®, and Duro-Last EV membrane product lines have also achieved NSF/ANSI 347 Gold Certification – giving Duro-Last the most certified sustainable product lines in the industry.

888-788-7686Visit duro-last.com/sustainabilityor call to find out more.

“Duro-Last”, and the “World’s Best Roof” are registered trademarks owned by Duro-Last, Inc. Gold Standard_7.13.16_v1

®

rdd1703_advertorial_ground_up.indd 38 3/9/17 12:25 PM

2018 Editorial Planner


JAN / FEB

AD CLOSE: 12/11/17MATERIAL CLOSE: 12/18/17

MAY / JUN


Feature 1

Feature 2

Form + Function

How To:

Design Market

Webcasts

Special Advertising Section(see pages 6-7 for more details)

rd+d Events

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The2ndAnnualrd+dAwardsSiteSelection:ChallengesandOpportunities

Flooring

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InternationalRestaurant&FoodserviceShow

StorytellingUsingRestaurantDesignElementsSpin-Off:WhyandHowSomeChainsareCreatingFast-CasualCounterpartsBathroomsMarrythePhysicalandtheDigitalBrandExperience,FromRes-ervationstoCashingOutTorontoBarDesign

DiningAlfresco

AdReadershipStudyArchitecturalDigestDesignShowBDWestDwellonDesignHDShow

Designer’sDish

DesigningwithSocialMediainMind(UsingLighting,Textures

andFocalElements)OutdoorDiningSpaces

CreateaTimelessDesign

Charleston,S.C.

TourtheDesignTrendsJune11

NRAShowTourtheDesignTrendsNeoConAIA

MAR / APR



JUL / AUG


SEP / OCT


NOV / DEC


TourtheDesignTrendsData-DrivenDesign:MaximizeSeatingandMoreBarDesignReduceBOHFootprints

Cleveland

InYourNextRemodel

SalesLeadProgram

FEDGlobalThoughtLeadershipSummit

TheReadersSpeak:AStudyinRestaurantTrendsTechnologyandConvenience:TheRestaurantoftheFutureSignageGoGlobal:KeyConsiderationsAtlanta

DesigningforaDecreasingFootprint

OntheSurface

FEDGlobalThoughtLeadershipSummitSeptember10-12

AdReadershipStudyHX/BDNYShowsNeoConEast

Greenbuild2018

The Products

Issue

Note: Information on the editorial calendar is subject to change.

Print Rates & Specs


Position

Outside Back

Inside Front

Inside Back

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Ad Size

Spread

Page

½ Page Island

½ Page Vertical

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1⁄3 Page Vertical

1⁄3 Page Square

¼ Page

Non-Bleed Ads (set crops at these specs

for ads with margins)

15" x 10"

7" x 10"

4 1⁄2" x 7 1⁄2"

3 3⁄8" x 10"

7" x 4 5⁄8"

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4 1⁄2" x 4 1⁄2"

3 3⁄8" x 4 5⁄8"

Bleed Ads (set crops at these specs, extend bleed areas 1⁄8 in. beyond crops)

16 3⁄4" x 10 7⁄8"

8 3⁄8" x 10 7⁄8"

5 1⁄8" x 7 7⁄8"

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8 3⁄8" x 5 1⁄4"

2 13⁄16" x 10 7⁄8"

5 1⁄8" x 5 1⁄8"

4" x 5 1⁄4"

Bleed Area (1⁄8 in. along outer edge will be trimmed off by printer)

17" x 11 1⁄8"

8 5⁄8" x 11 1⁄8"

5 3⁄8" x 8 1⁄8"

4 1⁄4" x 11 1⁄8"

8 5⁄8" x 5 1⁄2"

3 1⁄16" x 11 1⁄8"

5 3⁄8" x 5 3⁄8"

4 1⁄4" x 5 1⁄2"

Inserts

Contact your rd+d sales contact for details.

Insert Shipping Instructions: Send all

inserts, with month of issue indicated to:

restaurant development + designc/o Publishers Press

13487 S. Preston Highway

Lebanon Junction, KY 40150-8218

Phone: 800.627.5801

Add $315 for 2/c matched rates

Supplied Inserts: Contact Publisher

Back-Up Charge: $675 per page;

$980 per spread

Production Questions?

Contact Anne LoCascio, Production Manager,

at [email protected]

or 800.630.4168 x115.

Four-Color Print (Gross)

Color Cover Rates (Gross)

Size Requirements Trim Size: 8 3⁄8" x 10 7⁄8" (width x height)

Ad Size

Spread

Page

½ Page Island

½ Page

1⁄3 Page

¼ Page

6x

$9,395

$5,525

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$3,765

$3,015

$2,110

3x

$9,945

$5,850

$4,390

$3,985

$3,190

$2,245

1x

$11,050

$6,500

$4,875

$4,430

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$2,495

Ad Submission Email advertising files to [email protected].

Subject line should specify issue date, i.e. February 2018 rd+d


Non- bleed

1⁄3 Page

2 1⁄8" x 10"

Non-bleed Spread 15" x 10"

Bleed Spread (Grey) 16 3⁄4" x 10 7⁄8"

Non-bleed Full Page 7" x 10"

Bleed Full Page (Grey) 8 3⁄8" x 10 7⁄8"

Non-bleed 1⁄2 Page Horizontal

7" x 4 5⁄8"

Non-bleed 1⁄2 Page Vertical

3 3⁄8" x 10"

Non-bleed 1⁄4 Page

3 3⁄8" x 4 5⁄8"

Non-bleed 1⁄2 Page Island 4 1⁄2" x 7 1⁄2"

PDF File Preparation • PDF X-1A version 1.3 (Adobe 4) mandatory

• Convert all color space to CMYK

• Embed all fonts to outlines

• All images should be 300 dpi, embedded in your file

• Flatten layers/transparencies

• Proofs are no longer required

Download ad templates to aid your design team at:

www.zoombagroup.com/ad-templates

Since its inception in 2012, rddmag.com has provided

its restaurant developer and designer audience an

outlet to discover what their most innovative peers are

producing along with the new products available.

Combining beautiful imagery with in-depth analysis, we

have become a popular resource for the restaurant

design industry to learn about the latest trends and to

become inspired by the newest restaurant designs and

renovations. Ensure your message or product is at the

forefront of the hottest industry resource.

Online Rates & Specs (Gross)

rddmag.com Stats and Advertising


Full Banner

Top Button Leaderboard

Rectangle #1

Half Page

Rectangle #2

Rectangle #3

Submit your ad files to [email protected] files are due five business days prior to launch.

The following applies to all digital display ad files:• All Flash ads require the SWF file saved in Flash v10.1 or lower using ActionScript v1. Or 2.0

• Max file size is 1MB

• Set Flash ads “wmode” attribute set to either “opaque” or “transparent”

• 30-second max animation loop is allowed

• All SWF files must be submitted with an invisible button as the topmost layer and use the (actionscript 1.0 or 2.0): on (release) {getURL(clickTAG,”_blank”)} click-tag

• Interaction or audio with the ad only takes place if user clicks within the ad

• Banners that require/install plug-ins are unacceptable

• Ads are accepted from third-party vendors including PointRoll, Eyeblaster, Atlas and others

Ad Size

Top Button

Leaderboard

Rectangle #1

Rectangle #2

Half Page

Rectangle #3

Full Banner

Interstitial

Specs/Maximum File Size

205 x 90 pixels (80k)

728 x 90 pixels (80k)

300 x 250 pixels (80k)

300 x 250 pixels (80k)

300 x 600 pixels (80k)

300 x 250 pixels (80k)

640 x 480 pixels (80k)

468 x 180 pixels (80k) Video, Flash

Rate

$340

$725

$625

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$695

$425

$425

$690/week

Where do these

visits come from?

Direct Traffic 41.12%

Search Engines 48.13%

Referring Sites

3.88%

Social Media6.87%

* Average figure between January and August 2017

Nearly 17,000pageviewspermonth*

10,431visitspermonth*

6,600 uniquevisitorspermonth*

228%increaseinuniquevisitors per month since 2014

rd+d is built on original content. Our readers crave it.

Now it’s your turn to reach the decision-makers

of the industry with custom-curated content.

Already have content?

Supply the images and copy to rd+d and we’ll

add it to the Sponsored Content section on

rddmag.com. We’ll even include it in a special

bi-monthly eNewsletter, promoting your content

and generating clicks.

Need help with the content?No problem! We’ll match you with a highly talented

copywriter. This mutually agreed upon topic is

your opportunity to tell a story that aligns with your

marketing strategy and our readers’ needs.

Whether you’d like an interview-style piece with one

of your chefs or service agents, or a case study that

shows how your product has helped client operations,

or any other article format, we’ll work with you to

provide a high-quality story that our readers want

to read.

Benefits

• Appears alongside like editorial content

on website

• Housed within “Sponsored Content” tab on

rddmag.com for one full year

• Featured in special bi-monthly eNewsletter

• Special add-ons within other rd+d eNewsletters available

Web Exclusive Sponsored Content


NEW in 2018!

Price Upon Request.

Connect with your sales representative to come up with a plan that works for you.

NOW MOBILE-

FRIENDLY

Ad submissions: Send to

[email protected]

Materials due: All files are due five business

days prior to launch.

Restaurant Design Digest


When you’re in the restaurant design industry, you’re

constantly in and out of the office, going on site visits

and specifying products. To better supply the news

and information restaurant developers and designers

crave on-the-go, rd+d is rolling out its new

mobile-friendly version of restaurant design digest.

The digital companion to the print product,

restaurant design digest features new restaurant

profiles, industry buzz, chain development news and

trends to its 12,000+ subscribers. Align your brand

message with the only newsletter specifically

covering the restaurant design community.

Rates & Specs (Gross)

Distributed the 2nd and 4th Thursday

12,000+ subscribers

32% open rate

Ad Size

Leaderboard

Rectangle #1

Rectangle #2

Rectangle #3

Rectangle #4

Rectangle #5

Text Ad #1

Text Ad #2

Dimensions

728 x 90 pixels

300 x 250 pixels

300 x 250 pixels

300 x 600 pixels

300 x 250 pixels

300 x 250 pixels

12x

$650

$650

$550

$505

$345

$325

$565

$345

4x

$720

$720

$610

$565

$385

$365

$630

$385

1x

$760

$760

$645

$595

$405

$385

$665

$405

Spec Notes

JPG, GIF or PNG files accepted; 72 dpi, 80k max file

Up to 7-word headline;

body text up to 40 words; one 100 x 100 image in JPG, GIF or PNG format;

provide linking URL

Text Ad #1

Rectangle #1 300 x 250





Text Ad #2

Leaderboard 728 x 90

Design Showcase

It’s a never-ending process for restaurant designers

to find new products to spec and use in their latest

restaurant builds or renovations.

With rd+d’s Design Showcase, you can introduce

your latest product or keep an existing one at the

forefront of the more than 11,000 opt-in subscribers

in the restaurant development, design and

construction industry. Each product includes an

image with an overview of its features and benefits

for restaurants.

Rates & Specs (Gross)

Ad submissions: Send to

[email protected]

Materials due: All files are due five business

days prior to launch.

Distributed the 2nd and 4th Thursday

8,500+ subscribers

32% open rate


Distributed monthly (3rd Thursday)

11,000+ subscribers

30.3% open rate

NOW MOBILE-

FRIENDLY

Ad Position

First-come, first-served

Rate

$720

Spec Notes Up to 6-word headline; body text up to 300 characters; one product image of 310 x 220; JPG, GIF or PNG files accepted; provide linking URL; company logo (EPS file preferred); contact name and email to receive online form submissions

Custom eNewsletters


Looking for an exclusive, high-leverage way to

promote your brand? Reach the loyal restaurant

developers, designers, architects and consultants

who actively read rd+d eNewsletters with one or

a series of blasts. Work with our very talented

editorial team to put together custom articles along

with company product information, news, events,

etc. The possibilities are endless!

Target a specific portion of

our list, blast it out to the

entire audience, or send to a

listing of your clients: the

choice is yours. We’ll work

with you to ensure your brand

message gets out to the

right people at the right time,

complete with your branding.

Price Upon Request.

Choose from 14,000+ professionals

19.6% open rate

Webcasts


Looking for a combination of branding and sales leads? rd+d’s webcasts produce hundreds of live registrants

plus the ability for hundreds more to register and watch

on-demand. rd+d produces three webcasts per year, each

focusing on a specific topic. This year, we focus on the

rd+d Awards, Bar Design and Designing for a Decreasing

Footprint. These powerful educational tools provide CEU

credits for FCSI and other foodservice organizations.

Webcast Schedule January/February • rd+d AwardsFollowing the unveiling of our 2nd annual rd+d Awards, join a panel of the winners to understand their

challenges, inspirations and solutions to designing an

award-winning restaurant.

March/April • Bar DesignWhich factors make for great bar design? Key points

include tailoring the space to its purpose, announcing

the intent and expertise of the beverage program, and

encouraging social interaction and flow. We’ll dive

deep into the junction between design and function

when developing and designing the bar space.

September/OctoberDesigning for a Decreasing FootprintWe continue the discussion from our “How To: Reduce

BOH Footprints” section we will feature in the July/

August issue. A panel of experts will address the trend

in developing a more intimate space. What products do

designers seek to gain the same functionality out of a

smaller space?

Sponsorship Deliverables

• Logo placement and sponsorship recognition in all rd+d promotions (magazine, eNewsletters, online ads, webcast registration page)

• Voice-over “ad” during webcast, plus logo and link displayed on webcast screens

• Detailed registrant information for post-event marketing

• Continued sponsorship recognition during 12-month

on-demand period online

Rate$6,000 gross (limit 5 sponsors per webcast)

More than 250 average unique attendees

53:54 average minutes spent on webcasts

Tour the Design Trends


Restaurant developers and designers are always checking out new restaurants. With Tour the Design Trends we give them a private

tour of the latest in restaurant design and a chance to

chat directly with the designers, architects and restaurant

operators while sampling the food and beverage for a truly

immersive experience.

The invitation-only gathering is limited to an elite group

of restaurant developers, designers and architects in the

industry. As a sponsor, you’ll have unique access to the best

of the best while touring four to five highly-rated new restaurants. Discover what the

latest restaurants are implementing while making those important contacts in person.

When: June 11 Where: Chicago

For more information on past tours visit TourTheDesignTrends.com.To sponsor the event, please contact your sales rep. * Tours may be added based on sponsor interest.

Foodservice Equipment & Design Global Thought Leadership Summit


* Tours may be added based on sponsor interest.

September 10-12 Radisson Blu Aqua Hotel | Chicago

Zoomba Group is in a unique position where we communicate

every day with just about every realm of the foodservice industry.

Our readers range from commercial and non-commercial operators

and hoteliers to the designers and architects who have built those

operations to the equipment dealers, distributors, service agents

and consultants.

And we are committed to bringing all these very important

foodservice industry experts together. Thus, 2018 brings the

second installment of the FED Global Thought Leadership Summit.

From September 10-12, we invite a cross-section of executive-level

thought leaders together. These are the contacts and decision-makers

you, the supplier, are looking to connect with. At the invitation-only

FED Summit, you’ll have two full days to network with executives

from every corner of the foodservice and design industries.

Sponsorships are extremely limited, so don’t miss this every-other-

year inspirational opportunity to be in front of the right people at

the right time in the right environment.

www.FEDThoughtLeadership.com

Zoomba Group

190 North York Street • Elmhurst, IL 60126

P: 800.630.4168 • F: 800.630.4169

www.zoombagroup.com

It’s easy to connect with rd+d

2 0 1 8 M E D I A K I T

Maureen Slocum - CEO & PublisherDirect: 630.715.1553 | [email protected]

Joe Carbonara - Editorial DirectorDirect: 773.791.8970 | [email protected]

Rebecca Kilbreath - Editor in Chief 800.630.4168 | [email protected] Renee Pas - Managing Editor800.630.4168 x114 | [email protected] Carol McAdam - Senior Sales DirectorDirect: 312.961.5572 | [email protected]

Kris Duvall - Sales DirectorDirect: 312.805.9304 | [email protected]

BG Burg - Sales DirectorDirect: 312.282.6952 | [email protected]

Nicholas Slocum - Sales Representative Direct: 630.908.9607 | [email protected] Tracy Mugan - Director of Operations800.630.4168 x109 | [email protected]

Anne LoCascio - Art Director & Production Manager800.630.4168 x115 | [email protected]

Kevin Poch - Marketing ManagerDirect: 224.558.5926 | [email protected] Eric Uhl – Art & Production Assistant800.630.4168 x116 | [email protected]

Rich Jarrett - Audience Development Director800.630.4168 | [email protected] Terri Solomon - Research 800.630.4168 | [email protected]

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