Since its founding in 1959, Little Caesars has grown to the third largest pizza chain in the world with stores in each of the 50 states and 27 countries and territories.

Inflation. Partisan politics. Supply chain challenges.

Wow Bao, an Asian fast-casual brand created in 2003 by Chicago-based Lettuce Entertain You Enterprises, has, over nearly two decades, done things differently.

The market-driven menu at Rich Table in San Francisco focuses on seasonal, readily available ingredients. Menu items feature seafood ingredients that range from sea urchin to cod tempura. This concept was created by chef couple Evan and Sarah Rich almost 10 years ago.

The concept of co-branding continues to gain traction among multiconcept operators. The idea is pretty simple: Take two brands with a common customer base and complementary menus and combine them under one roof. Having at least two different menus to choose from, so the thinking goes, will make visiting the location more appealing to customers on an ongoing basis.

For multiconcept operator FAT Brands, 2021 was an active year, one in which the company diversified its restaurant portfolio and expanded its reach through a series of acquisitions.

Now that research has shown little-to-no risk of transmitting the virus through hard surfaces, we have seen reusable containers come back to campus.

For many restaurant guests, enjoying a glass of wine or even sharing a bottle with their dining companions is all part of the experience. Realizing this, many restaurant operators spend significant time and thought developing wine lists that match their menus. Equally important, though, is developing the infrastructure that supports such a program, including glassware, storage and more.

Modern Market Eatery has grown from a 2009 startup in Boulder, Colo., to a 29-store chain that now franchises.

After a 9-month closure due to the pandemic, multiconcept operator 50 Eggs Hospitality Group reopened CHICA Miami, a high-end Latin-American restaurant in Florida, on Dec. 9, 2020.

Through the years there has always been something very transactional and predictable about a restaurant. Perhaps not anymore.

The shutdown of indoor dining due to coronavirus favored quick-service restaurants, but that did not mean full-service concepts sat idly by.

Zaxby’s family meal bundles continue to make a healthy contribution since the Athens, Ga.-based operator launched them in April in reaction to changes in consumption as a result of the pandemic.

From launching a 100% plant-based food truck to moving retail foodservice to the point where 50% of sales come from self-order devices, Zia Ahmed continues to keep The Ohio State University on the forefront of the trendline.