Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
With a new design, this fast-casual operation ups the emphasis on dine-in service and food quality through an open kitchen.
Edie Ames was named chief executive officer for The Pie Hole, a Los Angeles-based pie and coffee shop with global expansion ambitions.
With an open kitchen and more sophisticated look, this fast-casual concept’s design matches its food.
Russian chain banks on quality ingredients and familiar flavors as it moves into New York City.
New prototype moves nearly all food prep and production to the front of the house for this healthy eating fast-casual chain.
This fast-casual operation has changed its name, design and culture in a quest to upgrade its food choices.
After a period of same-store sales decline, this fast-casual chain is betting on new menu items, a new service model and a new prototype to turn its fortunes around.
This Japanese fine-dining concept specializes in dishes that let the main ingredient shine without extra sauces and seasoning. It has an interior design and kitchen to match.
Restaurant industry veteran Kert Gennings is the new president of The Chickery, a Washington, D.C.-based fast-casual chicken concept.
Despite the name, this casual dining operation doesn’t define itself by drink alone, but by good food and engaging employees.
This sandwich shop counts on scratch cooking and fresh ingredients to make it a national player.
