Chain News & Profiles

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

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.

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.

Johnny Rockets Moves Beyond the Diner

The burger, shakes and fries chain is applying a new look and kitchen design across multiple operational styles.

The Food Hall Phenomenon

Unique spaces create custom foodservice operations at four distinctly different food halls.

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