Tagged Articles

Barry Bagels Enters Iowa

Barry Bagels signed a 20-store development agreement for the state of Iowa.

Form + Function: Breakfast and Lunch Restaurants

In the back of the house, layout of functions is critical to optimizing efficiency for all restaurants, but for breakfast and lunch venues even small changes to the kitchen layout are important.

Keke's Breakfast Cafe Rolls Out New Store Design

Keke’s is undergoing a full brand refresh in line with its expansion efforts.

Twisted Egg Shack Expands into Three New Markets

Twisted Egg Shack, a new breakfast, brunch and lunch concept, signed two franchise agreements, entering the brand into three new markets.

Ugly Bagel Opens First Brick-and-Mortar Location Inside The Arcade Nashville

Ugly Bagel has opened its first brick-and-mortar location inside the newly renovated historic landmark, The Arcade Nashville.

Toastique Expands into North Carolina

Washington D.C.-based concept Toastique will expand into North Carolina with the opening of its Charlotte location next month.

Eggs Up Grill Opens in Music City

Eggs Up Grill opened its first restaurant in the Nashville metropolitan area of Hermitage, Tenn.

Huckleberry’s Begins Southern Expansion

Huckleberry’s Breakfast & Lunch brought the “bayou” to the Lone Star State with its first-ever Texas restaurant.

New Orleans Eatery to Reopen Historic Location

Fluffy Fluffy Expands to the Southern U.S.

Japanese-style souffle pancakes have landed in Texas thanks to the recent expansion of a Canada-based brand.

Jimmy’s Egg Expands into Texas

Jimmy’s Egg expands into Texas marking the breakfast chain's 56th location overall.

Kanela Goes with a New Flow

This Chicago breakfast concept opened a new restaurant in a challenging space.

Hash Kitchen Opens First Utah Location

Brunch concept Hash Kitchen opened its first location outside of its home state of Arizona.

New Faces of Fast-Casual: Biscuit Belly

Dynamic, diverse and ready to grow.

The Hole Truth: Stan’s Donuts

Stan’s Donuts was an institution in Hollywood, where it opened in 1963, but in 2014 Owner Stan Berman sold his concept to Chicago-based Rich Labriola, now “chief doughboy.”

The Hole Truth: Shipley Do-Nuts

Shipley Do-Nuts has been selling doughnuts to Americans since 1936.

The Hole Truth: Duck Donuts

In early spring 2023, Duck Donuts revealed a new shop of the future design prototype, intended to enhance the guest experience, better handle digital and catering orders, and reduce build-out costs for franchisees.

Hash Kitchen is Ready for its Close-up

Hash Kitchen is a growing breakfast and brunch chain that draws customers in with a smart social media marketing strategy.

Seven Best Practices for Designing a Flagship Restaurant

Chris Milton and his partner in designing the Toasted Yolk prototype, Brian Chandler, share their best practices for creating a flagship restaurant.

Breakfast and Brunch Boom

Breakfast and brunch sales are booming, according to market research firm the NPD Group. Let’s take a look at three breakfast and brunch concepts.

Best Practices for Designing a Patio

Patios have always been a good revenue generator, with customers clamoring to sit outside on sunny days. And, thanks to COVID, customers have become more willing to bear chillier days, too.

Full-Service Breakfast-and-Lunch Chain Moves Beyond California Border

Huckleberry’s Breakfast and Lunch recently opened its first location outside California in Reno, Nev.

Another Broken Egg Cafe to Add 7-Units

Full-service breakfast-and-lunch concept Another Broken Egg Cafe, signed a seven-unit franchise agreement extension with multi-unit operator Morning Chef.

The Toasted Yolk to Open 3 New Stores in Early 2020

The Toasted Yolk, a full-service dining concept that serves breakfast and lunch fare alongside boozy brunch cocktails, announces its continued expansion throughout the Texas market and into the Southeastern U.S. with three new locations set to open in early 2020 and 17 additional units in development.

Another Broken Egg Cafe Seizes the Moment

With a cultural shift toward brunch and morning cocktails, this breakfast chain has redesigned to emphasize its bar and its Southern roots.

Eggs Up Grill Positions for Growth

With the opening of its new prototype that features a teaching and test kitchen, the 36-unit Eggs Up Grill is positioning itself for growth. This Q&A with CEO Ricky Richardson uncovers the burgeoning chain's planned trajectory. 

Cafe Serves as a Hub for Designers

When Jackson Schwartz bought a warehouse building for his blown glass fixture company in Minneapolis, he had more space than he needed. His solution: add a cafe along with a co-working space. This could serve as a gathering spot for the neighborhood as well as for other creative professionals who rent a desk from him.

How Crack’d Kitchen Launched a Replicable Concept

Crack’d Kitchen & Coffee opened in North Andover, Mass., in March, with the goal of being the first location of several. Justin Alpert, project architect with Phase Zero Design, in Hingham, Mass., worked hard to make this prototype replicable. Here, he discusses how he approached the design and the challenges faced.

Another Broken Egg Cafe Announces Expansion Plans, New Hires

Another Broken Egg Cafe has doubled in size during the past five years, and the chain remains on a strong growth path thanks to nine new deals from multi-unit franchisees. Overall, Another Broken Egg Café plans to operate 300 cafes by 2025.

Great Harvest Bread’s Brand Evolution

Great Harvest Bread Co. has completed a brand evolution to address consumer demand and resolve pain points for multi-unit franchise owners.