Chain News & Profiles

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

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.

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.