A diverse menu executed in a vibrant display kitchen pairs nicely with a dynamic bar package and has kept this casual dining concept on the rise.

The restaurant industry is nothing if not indomitable when it comes to innovation. Maybe it's a new twist on an existing concept, a new production system or a new way to enhance the guest experience. It might be new technologies to speed service, a steady stream of craveable LTOs or even a whole new category-creating concept. There's always something new, something hot, something unique that someone — whether old pro or eager young entrepreneur — cooks up to keep things deliciously fresh and interesting.

Bowl of Heaven started with an idea, sketched out on a napkin, for a whole new type of fast-casual chain that would bring what co-founder Dan McCormick calls "the world's healthiest meals" to the masses.

Americans never seem to tire of pizza, and based on the recent surge in fast-casual pizza upstarts, the industry keeps creating new ways to give it to them in ever more convenient formats. Now comes something completely different. KONO Pizza, which opened its first unit last summer in Edison, N.J., not only takes pizza into QSR territory, it also offers a whole new type of product — pizza in a cone.

Chocolate lovers have a new treat coming soon to a market near them. Max Brenner Chocolate Bar, a fast-casual operation that celebrates chocolate culture in Parisian-café-meets-Willy-Wonka fashion, opened its first new U.S. prototype in Bethesda, Md., last August and plans to expand nationally over the next few years.

To get a taste of the culture and cuisine at Melt Bar and Grilled, consider last month's LTO. Promoted with imagery of a hip-looking polar bear in a black leather "Hell's Penguins" jacket, the Mighty Macaroni Melt featured housemade macaroni and cheese, breaded and fried, and then topped with additional cheese — all melted between slices of toasted fresh-baked bread.

The first time Andrea McGinty wandered into the original Native Foods Café in Palm Springs, Calif., she looked at the all-vegan menu and turned around to leave. She wasn't a vegan, and her perceptions of vegan food weren't exactly positive. Urged by the manager to give it a try, she did, choosing the Scorpion burger — a house-made blackened tempeh patty with chipotle sauce, lettuce, carrot, avocado and onion. She soon became a regular, and in 2009, with husband and partner Daniel Dolan, purchased the majority of the then three-unit business. The pair set about streamlining operations, refining the menu and positioning Native Foods Café to become

Taking a proven fast-casual format and giving it a distinctive Italian accent has put Columbus, Ohio-based PIADA Italian Street Food on the fast-track to growth.

Scott Slater, founder and owner of Slater's 50/50, follows a "go big or go home" philosophy — at least when it comes to the casual-dining chain of burger- and beer-centric restaurants he founded slightly more than four years ago.

The term "modern barbecue" might seem an oxymoron, but for Steven "Kip" Kolow, the idea of giving authentic barbecue a contemporary spin through format, environment and menu mix is one whose time has come.

Set aside common perceptions of steakhouses as clubby, stuffy, traditional, male-oriented environs where big, beefy cuts of meat and big red wines dominate. STK is a different animal all together.

College students often crave foods from home, but they don't often create their own restaurant chains to satisfy those cravings. That, however, is just what native Berliners Michael Heynes and Dominik Stein did when they discovered that none of the dining options near campus included their favorite Berlin street food, the döner kebap.

The fast-casual wing concept's sharp focus helps it rise above a growing flock of competitors.

With a distinctive flavor profile, kick-your-shoes-off atmosphere and strong devotion to cold beer, this Fort Worth, Texas-based chain has grown from just 3 company-owned units in 2009 to 68 locations and counting today.

Restaurant concepts turn to a variety of equipment items and innovative designs to get creative with the adult beverage experience.

Veteran of restaurant franchising, development and real estate experience takes on new role. 

Boston Consulting veteran becomes chief development and strategy officer for drive-in chain of restaurants. 

Industry vet brings more than 30 years of QSR operations expertise to bakery cafe chain. 

Bob Evans Restaurants announces plans to develop express units, Hooters' parent company enters the burger business and much more. 

Franchising is next on the menu for the emerging L.A.-based fast-casual chain. 

Company's leader brings 32 years of restaurant industry experience to his new post. 

Scalese has been with the company since 2008. 

Lang to retire as chairman and CEO; Comma takes helm. 

Corner Bakery eyeing rapid expansion in the fast-growing segment. 

Long before smoothies became ubiquitous, Smoothie King was hard at work helping create the category. Celebrating its 40th anniversary this year, the company bills itself as the inventor of these fruity, blended concoctions and has built its franchise on a brand strategy that focuses on health and nutrition as much as on flavor, fun and convenience.

Industry vet takes on new challenges. 

Restaurant industry veteran to lead culinary development for the chain. 

Restaurant industry veteran Shumsky announces retirement.

Mark Miller to assist fast-casual chain with training, too. 

Former RARE CEO Hickey to lead the 65-unit casual dining chain.