Chain News & Profiles

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

The Brass Tap: Not Just a Bar Anymore

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.

The Hummus & Pita Co.: Authentic Dishes and a Growth-Mindset Kitchen

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.

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.