The Canadian “premium casual” concept looks to the U.S. for growth.

This breakfast chain builds an audience through bold food and social sharing.

This healthy-eating chain is thriving with a multi-revenue stream model.

This music-themed concept is succeeding by making sushi, which is often considered niche, accessible to everyone.

This fast-casual chain wants to transport guests to a French-style bistro, “no passport needed.”

By refining operations and infrastructure, this chain has cut build-out costs by 20% while increasing throughput.

Established in Asia, this DIY teppanyaki concept is looking to become a player in the U.S. chain restaurant scene.

This craft burger chain reworked its kitchen operations and information flow to dramatically improve ticket times.

After 20-plus years with just one or two locations and a devoted following, Layne’s Chicken Fingers expects to add several dozen locations in the next few years.

Rib & Chop House aims to grow by offering the best dining experience in towns with fewer than 200,000 people.

Focused on smart real estate choices and a compact footprint, this chain could soon reach 50-plus locations in the Big Apple.

While $12 may seem like a lot for a biscuit sandwich, the total package continues to sell at this emerging chain.

This West Coast brand has invested in a new design and new talent, setting the stage for the chain’s eastward march.

A redesign of the Juice It Up! chain is paying off in a post-pandemic world.

This Mediterranean chain is on the verge of major growth thanks to a deal with Walmart.

This fast-casual concept has positioned itself for franchising with a tweaked interior and revised production line.

The barbecue stalwart doubles down on its commitment to off-premises with the opening of its first drive-thru location.

This Dallas-based concept has improved its menu to match its cocktail program. Now, it’s refined its kitchen and front of the house as well.

This pub concept thrives with a large tap selection and high-quality, highly customizable burgers. Now it’s taking steps to grow on a larger scale.

A new look and flexible but systematic approach to kitchen design are helping this concept compete in an elevated convenience store market.

This taquito concept aims to be a billion-dollar brand through a focused menu, strong branding and disciplined franchising.

This biscuit chain saw its store count drop by more than a third, but a rebrand and focus on its core menu items has it back in growth mode.

After a decline in store counts, this comfort-food chain is positioning itself for renewed growth.

This fast-casual Tex-Mex chain’s redesign features a more efficient kitchen and other elements to improve the experience for off-premises and dine-in guests.

A menu built on rice, protein and veggies helped this California-based chain achieve its best-ever sales during the pandemic.

This casual-dining concept redesigned with off-premises sales and on-premises experiences in mind.

A redesign upgrades both the dining area and kitchen space.

From testing totally new concepts to rethinking training facilities and the back of the house, today’s chain prototypes offer a testament to the changes reshaping the restaurant industry. Here’s a closer look at some of the most recent chain prototypes in the market.

This fast-casual operation is set to go from a single-digit store count to nearly 40 locations in two years.

California-based Farmer Boys proves that farm to table isn’t just for fine dining.