Saladworks has tossed together a fresh concept that during the past two years has kicked off national expansion, unveiled a new look, expanded its array of toppings, switched out its beverage program, and tackled new product development that fits its "tossed to order" service model.
Despite a tough year in terms of both real estate and franchisee financing, Moe's ended 2010 with revenues up 8 percent, 30 new units opened and comp-store sales ahead by 5.4 percent. Significantly bigger gains in both sales and units are expected this year, says president Paul Damico, thanks to a combination of menu innovation, ongoing promotions and a major new positioning campaign.
Dickey's Barbecue Pit is getting bigger in part by going smaller. With the format sights set on becoming the largest barbecue chain in the country (it's already the largest quick-service barbecue chain), Dickey's has kicked off an aggressive expansion drive with a smaller, more streamlined prototype.
Billing itself as an "artisanal Mexican kitchen," Qdoba has grown to more than 500 units and secured its position as a major force in the fast-casual restaurant segment.
One of the challenges any restaurant chain faces is fighting for locations. Dallas-based Pizza Patrón has found that creating a variety of business models not only generates site opportunities, but also increases profit potential.
Any major business deal carries with it some risk but, with the economy continuing to experience pockets of turbulence on its way to recovery, Singer Equipment Company's purchasing the assets of M. Tucker Company sent ripples through the foodservice equipment and supplies industry. So what does it all mean for the still-healing industry?
Auntie Anne's celebrates the simple pretzel in a wide range of sweet, savory and surprising ways. It's a formula that's given rise to one of the largest fresh, hand-rolled pretzel companies in the world since its founding in 1988 by Anne and Jonas Beiler.
New executives to run Finance and Sales departments at global restaurant chain's corporate office.
Noodles and Company has thrived during the recession as its leadership has worked to refine the concept and position it to strongly appeal to today's consumers. The company does this on a number of fronts, including offering a nicer fast-casual dining experience with real china, silverware and no need for customers to bus their own tables coupled with a menu of fresh, made-to-order noodle and other dishes that range from healthy to indulgent, and from spicy to comforting.
Baristas Coffee Company, Inc. (OTCPK: BCCI) named Robert Palmer Jr. its director of franchise development.
If growing in a recession is tough, growing in a recession while emerging from bankruptcy is tougher still. Fatburger has done both, executing a turnaround strategy since it filed for bankruptcy protection in April 2009. Last year, the company landed squarely in positive territory, achieving double-digit unit growth and systemwide revenue gains of 4 percent. In its primary markets of California and Nevada, same-store sales rose more than 11 percent for the year, says Don Berchtold, president.
Facility will serve the company's e-commerce business, WEBstaurantStore Inc.
It's not just the West Coast restaurant chains that are on the cutting edge of the green movement. For Anna's Taqueria, which has six locations in the Boston area, environmentally friendly business practices have been standard since the chain was founded by owner Mike Kamio in 1995.
Michael Tinsley is the new chief executive officer for Grindmaster-Cecilware Corp., a Louisville, Ky.-based foodservice equipment manufacturer.
Extreme Pizza's take-and-bake business was launched in 1994 and didn't take off as anticipated — and after six months company founder Todd Parent was not above tweaking the concept.
Jamba Juice, Johnny Rockets, Saladworks, Smallcakes and Quiznos announce new store openings and other expansion news.
A Midwest staple, Culver's has spread its wings in recent years to cover 19 states. Its basic formula — friendly, fast-casual service; burgers grilled to order, home-style dinners and frozen custard — has put this small-town company in the ring with much larger competitors.
James Franks was named vice president of franchising for Fazoli's.