Chain News & Profiles

Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.

Freddy’s Prototype Kitchen Trims Space, Increases Efficiency

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.

110 Grill Succeeds with a Small Strategy

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

Captain D’s is Thinking Small

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.

Saladworks Does the Groundwork

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

Open Kitchens and Broad Menus Define Foodservice at Rutter’s

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.

The University of Vermont’s Campus Residential and Dining Hall with a Teaching/Classroom Kitchen

Central Campus Dining Hall joins the University of Vermont’s (UVM) dining operations. This Burlington, Vt., dining operation was built as part of the new 695-bed Central Campus Residence Hall and the newly renovated Bailey/Howe Library. The university expects the building, which opened in August 2017, to receive LEED Gold certification.

Firebirds Energizes with a New Design

The old-school steakhouse has its place. Plenty of occasions call for a more formal experience, something that features the old-school sophistication of low lighting, rich woods and white tablecloths.

Rotolo’s Returns to its Roots

Rebranding usually looks to a restaurant’s future, but the shift of Rotolo’s Pizzeria to Rotolo’s Craft & Crust also pays homage to the chain’s past.