Second Edition The second edition of Successful Restaurant Design includes expanded sections dealing with design implementation in the front and back-of-the-house. The "maxi" case studies are replaced with in-depth interviews with leading restaurant designers and operators who speak out on the importance of restaurant design. In addition, the section of "mini" case solutions is expanded and standardized to include such data as the number of seats, year opened, square footage and other useful information. As with the first edition, this book is targeted to foodservice professionals, designers, architects, and students. The premise of the text is that both the front and back of a restaurant must work together seamlessly if success is to be realized. Regina S. Baraban · Joseph F. Durocher, Ph.D.