Chain News & Profiles
Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
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Published: October 1, 2018
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Written by Donna Boss, Contributing Editor
Central Campus Dining Hall joins the University of Vermont’s (UVM) dining operations. This Burlington, Vt., dining operation was built as part of the new 695-bed Central Campus Residence Hall and the newly renovated Bailey/Howe Library. The university expects the building, which opened in August 2017, to receive LEED Gold certification.
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Published: October 1, 2018
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Written by Toby Weber, Contributing Editor
The old-school steakhouse has its place. Plenty of occasions call for a more formal experience, something that features the old-school sophistication of low lighting, rich woods and white tablecloths.
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Published: September 2, 2018
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Written by Toby Weber, Contributing Editor
Rebranding usually looks to a restaurant’s future, but the shift of Rotolo’s Pizzeria to Rotolo’s Craft & Crust also pays homage to the chain’s past.
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Published: August 1, 2018
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Written by Toby Weber, Contributing Editor
It would be fair to describe Melt Shop founder and CEO Spencer Rubin as a meticulous person. After setting his sights on a career in the restaurant industry as a child, he has spent much of his life building the skills necessary to be a success.
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Published: July 2, 2018
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Written by Toby Weber, Contributing Editor
This comfort food specialist relies on a franchisee-friendly kitchen and simple operations to fuel growth.
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Published: June 1, 2018
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Written by Toby Weber, Contributing Editor
Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.
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Published: June 1, 2018
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Written by Donna Boss, Contributing Editor
The new kitchen, servery and dining room at this Jackson, Miss., middle school use contemporary technologies for a more efficient child nutrition program.
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Published: May 1, 2018
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Written by Toby Weber, Contributing Editor
With a hip yet low-frills design and limited equipment package, this fast-casual pizza chain was developed with franchising in mind. Three years in, the plan is working.
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Published: May 1, 2018
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Written by Donna Boss, Contributing Editor
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Published: April 2, 2018
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Written by Toby Weber, Contributing Editor
With a new design, this fast-casual operation ups the emphasis on dine-in service and food quality through an open kitchen.
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Published: March 29, 2018
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Written by The Editors
Edie Ames was named chief executive officer for The Pie Hole, a Los Angeles-based pie and coffee shop with global expansion ambitions.
