Americans never seem to tire of pizza, and based on the recent surge in fast-casual pizza upstarts, the industry keeps creating new ways to give it to them in ever more convenient formats. Now comes something completely different. KONO Pizza, which opened its first unit last summer in Edison, N.J., not only takes pizza into QSR territory, it also offers a whole new type of product — pizza in a cone.
Featuring a production area that's one-third smaller than its older restaurants, the new Fazoli's prototype maximizes efficiency and minimizes throughput time and staffing levels.
Combining new high-speed ovens with a highly customizable menu, this Dallas-based chain is ready to make a name for itself in the fast-casual pizza segment.
In keeping with the trend toward smaller, more efficient and flexible fast-casual restaurants, Denny's Café combines contemporary interior design and precise equipment placement to leverage the traditional Denny's brand.
A just-in-time inventory system, supporting local compost programs and strict controls for produce purchasing and handling are among the practices allowing this growing chain to minimize waste and focus on maintaining high-quality menu items.
Strictly enforcing processes for food preparation and production influences equipment selection for this high-end steakhouse concept.
This restaurant chain used its signature round sandwiches to inspire an updated interior design while leveraging a custom-made equipment package to rejuvenate operations.
A small, yet efficient, equipment package helps this young quick-service concept to offer authentic tacos prepared fresh daily.
Developing a footprint to maximize return on investment, this fast casual chain ensures that it can efficiently offer a distinctive menu that is freshly prepared in an open kitchen.
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