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.

Most Millennials probably don’t know it, but they’re among the darlings of the restaurant world. Chains roll out features like community tables and smartphone apps with the hope of drawing in these younger diners. Ultimately, the goal is to build long-term relationships with them and their discretionary dollars.

This fast-casual chicken chain is counting on Southern hospitality and efficient operation to help it add more than 500 stores in the next decade.

The buffet chain dropped "pizza" from its name, moved away from the commodity feeder look and developed a smaller, far more efficient kitchen.

The chain's leaders believe their passion for pizza and commitment to high-quality ingredients will make this fast-casual pizza concept rise above its competitors.

“Burgers, Bands and Bourbon” sum up the appeal of this Ohio-based gastropub.

With an extensive menu, a leisurely environment and what might be the world’s largest cappuccino and espresso machine, Café Intermezzo is betting that 21st-century America will take to the 19th-century European coffee house experience.

This California-based chain intends to raise the reputation of the humble hot dog with a menu of all-beef franks, high-end toppings and scores of franchise locations in the works.

Thanks to high-end ingredients, a chef-driven menu and an unusual partnership with another chain, Bad Daddy’s is poised to take its award-winning burgers national.

Keith Richards took a loan against his house and his love of Greek food to create this rockin’ “fresh casual” chain.

With a commitment to customization, along with a five-ton deck oven, California-based PizzaRev continues to revolutionize how people think about and eat pizza.

Combining new high-speed ovens with a highly customizable menu, this Dallas-based chain is ready to make a name for itself in the fast-casual pizza segment.

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.

This restaurant chain used its signature round sandwiches to inspire an updated interior design while leveraging a custom-made equipment package to rejuvenate operations.

A small, yet efficient, equipment package helps this young quick-service concept to offer authentic tacos prepared fresh daily.

Developing a footprint to maximize return on investment, this fast casual chain ensures that it can efficiently offer a distinctive menu that is freshly prepared in an open kitchen.

Featuring a production area that's one-third smaller than its older restaurants, the new Fazoli's prototype maximizes efficiency and minimizes throughput time and staffing levels.

In keeping with the trend toward smaller, more efficient and flexible fast-casual restaurants, Denny's Café combines contemporary interior design and precise equipment placement to leverage the traditional Denny's brand.

Strictly enforcing processes for food preparation and production influences equipment selection for this high-end steakhouse concept.

Pret A Manger is a quick-service chain concept introduced in the United Kingdom. The custom-designed E&S package is minimal, yet highly efficient for outlets of varying sizes.