After tightening its footprint and cleaning up its design, this Cajun concept is ready to move beyond its home base.
This polished-casual concept’s recipe for success includes targeting underserved markets and accommodating guests with food allergies.
The inspiration for a restaurant concept can come from all sorts of places. Chains have emerged from the food someone had on a great vacation, from a barbecue hobby and even from dumb dorm room jokes.
Competition for quality real estate in the restaurant industry is fierce, so simple supply and demand has driven up the price for a piece of land. Naturally, this makes building a new restaurant harder to justify from a dollars and cents perspective, both for concept owners and franchisees.
Sometimes a shock to the system is just what a chain needs to spur growth. That’s clearly the case with Eggs Up Grill.
Any chain that’s been around for more than 30 years will likely go through some ups and downs. Saladworks is no exception.
When there’s nothing but ocean for thousands of miles in every direction, phrases like “locally sourced” and “farm to table” take on a whole new meaning. That’s a lesson Travis Morrin learned early in his career. A chef by training, Morrin is co-founder and chief marketing officer of Fork & Salad, a fast-casual salad and sandwich concept started on the island of Maui.
Addition by subtraction is a real thing. Just ask Cousins Subs.
The market for craft beer today looks very different than it did back in the late 2000s. While these specialty brews were on the rise then, they could hardly be called mainstream. Today consumers find craft beers up and down the grocery store beer aisle, and craft beer offerings occupy more than their fair share of taps at the average bar.
No fewer than three of the country’s most forward-thinking c-store chains, all offering made-to-order food ordered by kiosk, are based in the Keystone State of Pennsylvania.
Dave Pesso and his family have been interested in the restaurant industry for most of their lives. Growing up in Brooklyn, Pesso started hanging out at the bagel shop down the street at just five years old. Every now and then, he would do an odd job at the shop or run a simple errand for the owner, who would give Pesso a few dollars for the help. By 12 he was bagging bagels and then, at 15, working the register.
From a marketing perspective, the Fourth of July must be like Christmas to Nathan’s Famous.
When they founded Freddy’s Frozen Custard & Steakburgers, Scott Redler and brothers Bill and Randy Simon weren’t thinking about starting a chain. They just wanted to open one restaurant that offered quality all the way from food to facilities to service, says Redler.
The old-school steakhouse has its place. Plenty of occasions call for a more formal experience, something that features the old-school sophistication of low lighting, rich woods and white tablecloths.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
