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.

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.

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.

This polished-casual concept’s recipe for success includes targeting underserved markets and accommodating guests with food allergies.

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.

 Any chain that’s been around for more than 30 years will likely go through some ups and downs. Saladworks is no exception.

Addition by subtraction is a real thing. Just ask Cousins Subs.

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.

 From a marketing perspective, the Fourth of July must be like Christmas to Nathan’s Famous.

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.

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.

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.

This comfort food specialist relies on a franchisee-friendly kitchen and simple operations to fuel growth.

Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.

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.

With a new design, this fast-casual operation ups the emphasis on dine-in service and food quality through an open kitchen.

With an open kitchen and more sophisticated look, this fast-casual concept’s design matches its food.

Russian chain banks on quality ingredients and familiar flavors as it moves into New York City.

New prototype moves nearly all food prep and production to the front of the house for this healthy eating fast-casual chain.

This fast-casual operation has changed its name, design and culture in a quest to upgrade its food choices.