This fast-casual concept has positioned itself for franchising with a tweaked interior and revised production line.
After a decline in store counts, this comfort-food chain is positioning itself for renewed growth.
The barbecue stalwart doubles down on its commitment to off-premises with the opening of its first drive-thru location.
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 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.
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