- Published: June 2, 2016
- Written by The Editors
Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
The buffet chain dropped "pizza" from its name, moved away from the commodity feeder look and developed a smaller, far more efficient kitchen.
Will lead culinary efforts at Beef 'O' Brady's and The Brass Tap restaurants.
Student participation jumps higher at this refurbished foodservice operation in Florida’s Orange County Public Schools.
This fast-casual pioneer is updating its look and emphasizing its made-to-order menu.
When visiting Union Kitchen Ivy City in Washington, D.C., one might see 95 people using the facility’s foodservice equipment and meeting spaces. Most people don’t know each other since individuals working in the space represent different companies. They may be prepping menu items to move to a retail location, getting ready for a catered event, prepping for that day’s food truck sales or engaging in wholesale manufacturing. They’ve come to use foodservice equipment and meet with Union Kitchen’s support staff about branding, marketing and product distribution.
A redesigned prototype helps this fast-casual chain emphasize its authentic, scratch-made food.
The hot dog chain’s new prototype helps it stand out with a look inspired by its earliest stores.
Foodservice production is much more efficient and safe thanks to the overhaul of a 70-year-old kitchen.
This emerging chain expects huge growth through cooked-to-order, fast-casual Asian food offered for dine-in, carryout and delivery.