Chain News & Profiles
Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
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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.
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Published: March 1, 2018
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Written by Toby Weber, Contributing Editor
With an open kitchen and more sophisticated look, this fast-casual concept’s design matches its food.
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Published: February 1, 2018
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Written by Toby Weber, Contributing Editor
Russian chain banks on quality ingredients and familiar flavors as it moves into New York City.
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Published: January 2, 2018
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Written by Toby Weber, Contributing Editor
New prototype moves nearly all food prep and production to the front of the house for this healthy eating fast-casual chain.
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Published: November 1, 2017
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Written by Toby Weber, Contributing Editor
This fast-casual operation has changed its name, design and culture in a quest to upgrade its food choices.
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Published: October 2, 2017
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Written by Toby Weber, Contributing Editor
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.
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Published: September 1, 2017
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Written by Toby Weber, Contributing Editor
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.
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Published: August 3, 2017
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Written by The Editors
Restaurant industry veteran Kert Gennings is the new president of The Chickery, a Washington, D.C.-based fast-casual chicken concept.
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Published: August 1, 2017
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Written by Toby Weber, Contributing Editor
Despite the name, this casual dining operation doesn’t define itself by drink alone, but by good food and engaging employees.
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Published: July 3, 2017
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Written by Toby Weber, Contributing Editor
This sandwich shop counts on scratch cooking and fresh ingredients to make it a national player.