Each article provides in-depth profile on an emerging or innovative chain, focusing on the restaurant layout, menu and how foodservice equipment works with these attributes to deliver service to consumers.
A new brand position and new prototype that focuses on back-of-house efficiency and food safety are redefining this 22-year-old seafood chain.
The grande dame of the red-hot fro-yo space leverages a vibrant new look, a new self-serve format and product innovation to become fresh and compelling again.
A commitment to treat patrons like "guests in your own home" and scratch cooking of classic comfort foods defines this New England-based upscale casual chain.
A new fast-casual concept bakes up signature or customized artisanal, Neapolitan-style pizzas in a flash. Its franchise-savvy founders expect it to spread like wildfire.
A just-in-time inventory system, supporting local compost programs and strict controls for produce purchasing and handling are among the practices allowing this growing chain to minimize waste and focus on maintaining high-quality menu items.
Mix together some television exposure, savvy marketing and a low-overhead business model and you have Smallcakes' recipe for making a name for itself in the thriving cupcake niche.
Producing freshly prepared menu items in an efficient kitchen helps this Southwestern grille and cantina-themed restaurant chain compete successfully in the quick-service burrito channel.
A vibrant, refreshed look paired with a new, more efficient prototype has this chain poised to take a bigger bite out of the sandwich segment.
An expanded menu, including grilled chicken salads and sandwiches, and a larger footprint with more seats and widescreen televisions than the traditional units positions this new sports concept for an appealing entry into new markets.