Chain Profile

Each month, FE&S spotlights a new prototype or kitchen design from a chain restaurant.

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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.

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

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.

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

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

A redesign upgrades both the dining area and kitchen space.

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

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 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.

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

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

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

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.

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