Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
Rebranding usually looks to a restaurant’s future, but the shift of Rotolo’s Pizzeria to Rotolo’s Craft & Crust also pays homage to the chain’s past.
It would be fair to describe Melt Shop founder and CEO Spencer Rubin as a meticulous person. After setting his sights on a career in the restaurant industry as a child, he has spent much of his life building the skills necessary to be a success.
This comfort food specialist relies on a franchisee-friendly kitchen and simple operations to fuel growth.
Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.
The new kitchen, servery and dining room at this Jackson, Miss., middle school use contemporary technologies for a more efficient child nutrition program.
With a hip yet low-frills design and limited equipment package, this fast-casual pizza chain was developed with franchising in mind. Three years in, the plan is working.
With a new design, this fast-casual operation ups the emphasis on dine-in service and food quality through an open kitchen.
Edie Ames was named chief executive officer for The Pie Hole, a Los Angeles-based pie and coffee shop with global expansion ambitions.
With an open kitchen and more sophisticated look, this fast-casual concept’s design matches its food.
Russian chain banks on quality ingredients and familiar flavors as it moves into New York City.