Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.
The new kitchen, servery and dining room at this Jackson, Miss., middle school use contemporary technologies for a more efficient child nutrition program.
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.
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.
