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.

This Michigan-based concept predicts national prominence in the wake of COVID-19.

San Jose, Calif.-based Togo’s fast-casual sandwich chain began a major redesign of its stores in 2019.

For most people, the phrase, “cleanliness is next to godliness,” represents a mantra they have heard at some point in their lives, aimed at ensuring children wash behind the ears or keep their rooms organized. For today’s foodservice operators in the COVID-19 era, though, the phrase should be retooled to “cleanliness or closed down.”

Dennis Appel was appointed president of Franke Foodservice Systems’ Americas business unit.

With roughly 97% of restaurants facing restrictions of some sort to help stop the spread of coronavirus, operators have shifted their focus to off-premises sales to feed hungry customers and keep their businesses viable. Now foodservice equipment manufacturers are following suit, shifting parts of their operations to support their local communities.

Multi-line foodservice equipment manufacturer Unified Brands promoted Kellie Wood to director of marketing and hired Chad Huber to serve as chain account manager.

After tightening its footprint and cleaning up its design, this Cajun concept is ready to move beyond its home base.

The inspiration for a restaurant concept can come from all sorts of places. Chains have emerged from the food someone had on a great vacation, from a barbecue hobby and even from dumb dorm room jokes.

Sometimes a shock to the system is just what a chain needs to spur growth. That’s clearly the case with Eggs Up Grill.

When there’s nothing but ocean for thousands of miles in every direction, phrases like “locally sourced” and “farm to table” take on a whole new meaning. That’s a lesson Travis Morrin learned early in his career. A chef by training, Morrin is co-founder and chief marketing officer of Fork & Salad, a fast-casual salad and sandwich concept started on the island of Maui.

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.