Streamlining productivity and ensuring menu consistency in a tightly designed layout allows this company's casual dining restaurants to compete successfully in one of the most competitive pizzeria markets in the country.
A small chain with big plans, Mama Fu's Asian House is set to sizzle in the burgeoning Asian fast-casual segment.
Brian Coli, co-owner of this emerging Chicago-area chain, talks about what it takes to be successful in today's pizza segment, including equipment, labor and more.
Cochran and Woodhouse continue to climb the restaurant chain's corporate ladder.
Endeavoring to become a national player in the über-competitive pizza segment is not for the timid. Nevertheless, it's a goal that Hungry Howie's Pizza has set out to accomplish by taking its core strengths — freshly made, flavored-crust pizza to-go — to market in new, strategic ways. The Michigan Heights, Mich.-based chain has rolled out a new prototype, freshened up its look, established new marketing initiatives and tightened up its operations to reduce costs, ensure consistency and enhance speed of service.
Operators report higher same-store sales and traffic levels; outlook for sales and capital spending remains positive
Foodservice Equipment and Supplies invites its operator and dealer readers to participate in the magazine's 2012 Forecast Study.
Cleanliness is just as important as taste when it comes to selecting restaurants, according to foodservice research firm Technomic.
As part of an initiative that started two years ago, casual dining chain Uno's has slowly started to roll out a new prototype unit that has less of an impact on the environment than before.
A new trend in grilling has emerged as a slew of restaurants in Las Vegas, New York, Chicago and other major metropolitan markets experiment with an ancient Japanese technique. Known as robata, this approach uses special charcoal and stones and is known for its powerful heat and low smoke point.
Event stays in Chicago but avoids overlap with pair of global events.
An operation cannot always thrive on smoothies alone. This is what Tropical Smoothie founders Eric and Delora Jenrich and David Walker discovered in 1999, two years after opening their first Tropical Smoothie concept.
