Chain Profile

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


Established in Asia, this DIY teppanyaki concept is looking to become a player in the U.S. chain restaurant scene.

This Mediterranean chain is on the verge of major growth thanks to a deal with Walmart.

This craft burger chain reworked its kitchen operations and information flow to dramatically improve ticket times.

This fast-casual concept has positioned itself for franchising with a tweaked interior and revised production line.

After 20-plus years with just one or two locations and a devoted following, Layne’s Chicken Fingers expects to add several dozen locations in the next few years.

The barbecue stalwart doubles down on its commitment to off-premises with the opening of its first drive-thru location.

Focused on smart real estate choices and a compact footprint, this chain could soon reach 50-plus locations in the Big Apple.

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.

While $12 may seem like a lot for a biscuit sandwich, the total package continues to sell at this emerging chain.

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 West Coast brand has invested in a new design and new talent, setting the stage for the chain’s eastward march.

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

A redesign of the Juice It Up! chain is paying off in a post-pandemic world.

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