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.
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.