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Four Questions with Ben Jacobs: Chef and native local pioneer
Chef Ben Jacobs of Tocabe shares how he’s bringing Native American cuisine to the spotlight, from elk recipes to his Seed to Soul mission.
Four Questions with Audley Wilson: Burger lover and Shark Tank survivor
Audley Wilson of Roboburger shares his Shark Tank journey, the tech behind his burger vending machine, and why convenience is changing fast food.
Turning Tables with Tech: How Crypto is Bringing Customers Back
As restaurant closures rise, crypto platforms like Blackbird offer a new way to drive traffic, loyalty, and payment efficiency.
Four Questions with Craig Bernstein: Hospitality and managing growth
Doc B’s founder Craig Bernstein shares stories on hospitality, slow growth, and why quality and guest experience still come first in the restaurant world.
Four Questions with Martino Brambilla: Trending flavors and clean labels
Embassy Ingredients CEO Martino Brambilla shares how clean labels, indulgent flavors, and endless bakery treats fuel growth in the global baking industry.
Dallas-Based Bad Chicken Taps Vigor for Brand Refresh
Bad Chicken has enlisted Vigor to cook up a new look for the brand’s first standalone location and reintroduce “the baddest wings in town” to Dallas diners. The work includes brand strategy and positioning, brand refresh and identity, exterior and interior interior consultation, design signage, wayfinding, packaging, menu, merch and uniforms. “As a restaurateur, you […]
Four Questions with Benjamin Calleja: Restaurant design that moves the bottom line
Livit Design’s Benjamin Calleja shares why emotional connection, bold experiences, and smart investments are key to great restaurant design.
Welcome Ellie Varicak, Sr. Designer
Looking for a Senior Designer is a bit like looking for a unicorn. You know exactly who you’re looking for, but finding that person requires a bit of magic. They must a world-class design talent, a deep conceptual thinker, storyteller, communicator, problem-solver, and most importantly, able to tolerate the groan-worthy jokes around the office. Luckily, […]
Untangling New Restaurant Terminology
The rise of “spooky” kitchens If you’re reading this, chances are you’ve heard the term “ghost kitchen” a lot in the past couple of years. You’ve probably also heard terms like dark kitchen, cloud kitchen, and shadow kitchen. For better or worse, these spooky kitchen terms reflect the way the restaurant industry is grappling with […]
What’s the ROI of Restaurant Branding?
It’s a Tricky Question Whether Vigor is creating a new restaurant brand from scratch or evolving one with plenty of history, there’s a question we get asked from time to time which is on the mind of every business owner: what is the return on investment for a branding project? I’ll admit, the last time […]