Chain News & Profiles

Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.

Capriotti’s Keeps It Real

This sandwich shop counts on scratch cooking and fresh ingredients to make it a national player.

East Coast Wings + Grill Looks Forward with New Prototype

This wing concept is out to attract everyone from Millennials to professionals to families with its new design.

Renovation Fills a Menu Gap at Prentice Café

Campus foodservice operation adds new serving, preparation and cooking equipment.

Chevys Fresh Mex Gets Unchained

This casual dining chain has opened its first store in seven years as part of the revival of parent company Real Mex Restaurants.

Rusty Bucket Sharpens its Game

Following a period of growth, this polished-casual chain put a short pause on expansion to refine its look and improve kitchen operations.

Burtons Grill & Bar Redesigns for a Younger Crowd

This polished-casual concept’s new prototype features a fully open kitchen, island bar and dining areas that offer customers different types of restaurant experiences.

Souper Salad Rethinks the Buffet

Redesigned stores simplify interior traffic flow and reap the benefits of induction technology.

Back Yard Burgers Returns from the Brink

This Southeastern chain was hit hard by the Great Recession, but an updated menu and more upscale design could help it thrive again.

On-Site Profile: Fertitta Café Expands Asian Offerings

 International cuisine caters to students’ sophisticated and cultured palates at the University of Southern California.

New Kitchen Supports Three-Pronged Approach to Senior Meals

Providing seniors with a gathering place for healthy aging, lifelong learning and delicious meals has long been the mission of the Montpelier Senior Activity Center in Montpelier, Vt. A disastrous fire in 2009 forced major renovations. The historic building housing the center, as well as the city’s former recreation department and school superintendent’s offices, was rendered virtually uninhabitable. “Practically the only components remaining were the original brick frame and foundation, stairwells, tin ceilings and some wooden floors,” says Janna Clar, the center’s director.

Chain Profile: Balance Grille Shifts the Playing Field

Most Millennials probably don’t know it, but they’re among the darlings of the restaurant world. Chains roll out features like community tables and smartphone apps with the hope of drawing in these younger diners. Ultimately, the goal is to build long-term relationships with them and their discretionary dollars.

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