October 01, 2019
Written by Toby Weber
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.
September 02, 2019
Written by Toby Weber
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.
August 01, 2019
Written by Toby Weber
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.
July 01, 2019
Written by Toby Weber
When they founded Freddy’s Frozen Custard & Steakburgers , Scott Redler and brothers Bill and Randy Simon weren’t thinking about starting a chain. They just wanted to open one restaurant that offered quality all the way from food to facilities to service, says Redler.
June 02, 2019
Written by Toby Weber
This polished-casual concept’s recipe for success includes targeting underserved markets and accommodating guests with food allergies.
May 01, 2019
Written by Toby Weber
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.
April 01, 2019
Written by Toby Weber
Any chain that’s been around for more than 30 years will likely go through some ups and downs. Saladworks is no exception.
March 01, 2019
Written by Toby Weber
Addition by subtraction is a real thing. Just ask Cousins Subs .
February 01, 2019
Written by Toby Weber
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.
November 01, 2018
Written by Toby Weber
From a marketing perspective, the Fourth of July must be like Christmas to Nathan’s Famous .
October 01, 2018
Written by Toby Weber
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.
September 02, 2018
Written by Toby Weber
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.
August 01, 2018
Written by Toby Weber
It would be fair to describe Melt Shop founder and CEO Spencer Rubin as a meticulous person. After setting his sights on a career in the restaurant industry as a child, he has spent much of his life building the skills necessary to be a success.
July 02, 2018
Written by Toby Weber
This comfort food specialist relies on a franchisee-friendly kitchen and simple operations to fuel growth.
June 01, 2018
Written by Toby Weber
Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.
May 01, 2018
Written by Toby Weber
With a hip yet low-frills design and limited equipment package, this fast-casual pizza chain was developed with franchising in mind. Three years in, the plan is working.
April 02, 2018
Written by Toby Weber
With a new design, this fast-casual operation ups the emphasis on dine-in service and food quality through an open kitchen.
March 01, 2018
Written by Toby Weber
With an open kitchen and more sophisticated look, this fast-casual concept’s design matches its food.
February 01, 2018
Written by Toby Weber
Russian chain banks on quality ingredients and familiar flavors as it moves into New York City.
January 02, 2018
Written by Toby Weber
New prototype moves nearly all food prep and production to the front of the house for this healthy eating fast-casual chain.
November 01, 2017
Written by Toby Weber
This fast-casual operation has changed its name, design and culture in a quest to upgrade its food choices.
October 02, 2017
Written by Toby Weber
After a period of same-store sales decline, this fast-casual chain is betting on new menu items, a new service model and a new prototype to turn its fortunes around.
November 01, 2016
Written by Toby Weber
Most Millennials probably don’t know it, but they’re among the darlings of the restaurant world. Chains roll out features like community tables and smartphone apps with the hope of drawing in these younger diners. Ultimately, the goal is to build long-term relationships with them and their discretionary dollars.
August 01, 2016
Written by Toby Weber
This fast-casual chicken chain is counting on Southern hospitality and efficient operation to help it add more than 500 stores in the next decade.
June 01, 2016
Written by Toby Weber
The buffet chain dropped "pizza" from its name, moved away from the commodity feeder look and developed a smaller, far more efficient kitchen.
August 31, 2015
Written by Toby Weber
The chain's leaders believe their passion for pizza and commitment to high-quality ingredients will make this fast-casual pizza concept rise above its competitors.
April 30, 2015
Written by Toby Weber
“Burgers, Bands and Bourbon” sum up the appeal of this Ohio-based gastropub.
March 01, 2015
Written by Toby Weber, Contributing Editor
With an extensive menu, a leisurely environment and what might be the world’s largest cappuccino and espresso machine, Café Intermezzo is betting that 21st-century America will take to the 19th-century European coffee house experience.
January 03, 2015
Written by Toby Weber, Contributing Editor
This California-based chain intends to raise the reputation of the humble hot dog with a menu of all-beef franks, high-end toppings and scores of franchise locations in the works.
September 30, 2014
Written by Toby Weber
Thanks to high-end ingredients, a chef-driven menu and an unusual partnership with another chain, Bad Daddy’s is poised to take its award-winning burgers national.