This pub concept thrives with a large tap selection and high-quality, highly customizable burgers. Now it’s taking steps to grow on a larger scale.

A new look and flexible but systematic approach to kitchen design are helping this concept compete in an elevated convenience store market.

This taquito concept aims to be a billion-dollar brand through a focused menu, strong branding and disciplined franchising.

This biscuit chain saw its store count drop by more than a third, but a rebrand and focus on its core menu items has it back in growth mode.

After a decline in store counts, this comfort-food chain is positioning itself for renewed growth.

This fast-casual Tex-Mex chain’s redesign features a more efficient kitchen and other elements to improve the experience for off-premises and dine-in guests.

A menu built on rice, protein and veggies helped this California-based chain achieve its best-ever sales during the pandemic.

This casual-dining concept redesigned with off-premises sales and on-premises experiences in mind.

A redesign upgrades both the dining area and kitchen space.

From testing totally new concepts to rethinking training facilities and the back of the house, today’s chain prototypes offer a testament to the changes reshaping the restaurant industry. Here’s a closer look at some of the most recent chain prototypes in the market.

This fast-casual operation is set to go from a single-digit store count to nearly 40 locations in two years.

California-based Farmer Boys proves that farm to table isn’t just for fine dining.

This Michigan-based concept predicts national prominence in the wake of COVID-19.

San Jose, Calif.-based Togo’s fast-casual sandwich chain began a major redesign of its stores in 2019.

For most people, the phrase, “cleanliness is next to godliness,” represents a mantra they have heard at some point in their lives, aimed at ensuring children wash behind the ears or keep their rooms organized. For today’s foodservice operators in the COVID-19 era, though, the phrase should be retooled to “cleanliness or closed down.”

Dennis Appel was appointed president of Franke Foodservice Systems’ Americas business unit.

With roughly 97% of restaurants facing restrictions of some sort to help stop the spread of coronavirus, operators have shifted their focus to off-premises sales to feed hungry customers and keep their businesses viable. Now foodservice equipment manufacturers are following suit, shifting parts of their operations to support their local communities.

Multi-line foodservice equipment manufacturer Unified Brands promoted Kellie Wood to director of marketing and hired Chad Huber to serve as chain account manager.

After tightening its footprint and cleaning up its design, this Cajun concept is ready to move beyond its home base.

The inspiration for a restaurant concept can come from all sorts of places. Chains have emerged from the food someone had on a great vacation, from a barbecue hobby and even from dumb dorm room jokes.

Sometimes a shock to the system is just what a chain needs to spur growth. That’s clearly the case with Eggs Up Grill.

When there’s nothing but ocean for thousands of miles in every direction, phrases like “locally sourced” and “farm to table” take on a whole new meaning. That’s a lesson Travis Morrin learned early in his career. A chef by training, Morrin is co-founder and chief marketing officer of Fork & Salad, a fast-casual salad and sandwich concept started on the island of Maui.

The market for craft beer today looks very different than it did back in the late 2000s. While these specialty brews were on the rise then, they could hardly be called mainstream. Today consumers find craft beers up and down the grocery store beer aisle, and craft beer offerings occupy more than their fair share of taps at the average bar.

Dave Pesso and his family have been interested in the restaurant industry for most of their lives. Growing up in Brooklyn, Pesso started hanging out at the bagel shop down the street at just five years old. Every now and then, he would do an odd job at the shop or run a simple errand for the owner, who would give Pesso a few dollars for the help. By 12 he was bagging bagels and then, at 15, working the register.

When they founded Freddy’s Frozen Custard & Steakburgers, Scott Redler and brothers Bill and Randy Simon weren’t thinking about starting a chain. They just wanted to open one restaurant that offered quality all the way from food to facilities to service, says Redler.

This polished-casual concept’s recipe for success includes targeting underserved markets and accommodating guests with food allergies.

Competition for quality real estate in the restaurant industry is fierce, so simple supply and demand has driven up the price for a piece of land. Naturally, this makes building a new restaurant harder to justify from a dollars and cents perspective, both for concept owners and franchisees.

 Any chain that’s been around for more than 30 years will likely go through some ups and downs. Saladworks is no exception.

Addition by subtraction is a real thing. Just ask Cousins Subs.

No fewer than three of the country’s most forward-thinking c-store chains, all offering made-to-order food ordered by kiosk, are based in the Keystone State of Pennsylvania.