Tagged Articles
fast casual
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Hummus & Pita Co. Opens First Franchised Unit
The Hummus & Pita Co.opened its first franchised location in Brookfield, Conn., in August.
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Donatos Pizza Targets Raleigh, N.C., for Growth
Donatos Pizza is planning to invest heavily in the Raleigh, N.C., market in the next several years.
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I Heart Mac & Cheese Opens First Franchised Unit
Boca Raton, Fla.-based I Heart Mac & Cheese, a fast-casual concept specializing in customizable, made-to-order macaroni and cheese, grilled cheese and salads, opened its first franchise unit in Yukon, Okla.
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Spin-Off: Heeding the Fast-Casual Call
From concept development to brand protection, here’s how companies that made the move to fast casual tackled the challenge.
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Kiosk-Only Fast-Casual Chain Takes Off in Denver
It’s a sign of the future: Birdcall is a new restaurant chain in Denver that doesn't have traditional front of house staff. Instead, this fast-casual scratch-cooking chicken-focused concept uses kiosks for ordering.
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Jimboy’s Tacos Updates Prototype, Adds 7 Units
Jimboy’s Tacos plans to open seven more locations in the Sacramento, Calif., market.
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Zoës Kitchen's New Prototype Stresses Mediterranean Roots
Based in Plano, Texas, Zoës Kitchen is a fast-casual Mediterranean concept with about 250 locations across the country. The chain recently rolled out a new prototype store - its fourth since its founding - in Raleigh, N.C.
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El Pollo Loco Opens with Fresh Design in California
Fast-casual Mexican chicken chain El Pollo Loco brought its new prototype to Yuba City, Calif., in January. It is the chain’s reintroduction to the market after a long absence.
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Barilla Moves West
Grocery store staple Barilla announced plans to open two new fast-casual restaurants in Southern California in 2017 designed by Valerio Architects.
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’Wichcraft flagship opens in NYC
’Wichcraft, which first opened in New York City in 2003, was an early entry into the fast-fine segment with a fast-casual, chef-driven seasonal menu catering to refined tastes.
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Doc B’s Stresses Community Via Design
Doc B’s Fresh Kitchenis an emerging “fresh casual” dining chain that recently opened a location in Fort Lauderdale, Fla. The project was designed by DMCA Architecture, with RCC Associates serving as the contractor and The Ruzika Company handling lighting design.
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Westchester Taco Grill Appeals to a Young Crowd
Opened in Fall 2016, Westchester Taco Grill is a fast-casual operation located in New Rochelle, N.Y. It has a 2,500-square-foot footprint and was built in an existing space.
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Westchester Taco Grill Appeals to a Young Crowd
Opened in Fall 2016, Westchester Taco Grill is a fast-casual operation located in New Rochelle, N.Y. It has a 2,500-square-foot footprint and was built in an existing space.
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Fast-Casual Growth Slows
Fast-casual chains grew sales a cumulative 8.4 percent in 2016, to a total of $40.4 billion, according to Technomic, Inc.’s new Top 250 Fast-Casual Chain Restaurant Report.
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Buffalo Wild Wings Pilots B-Dubs Express
Buffalo Wild Wings, Inc.will pilot two new small-format locations in the Minneapolis metro market this summer.
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Wingstop Eyes European Market
Wingstop Restaurants Inc. announced it has entered into an agreement with Lemon Pepper Holdings LTD (LPH). To open 100 locations in the UK over the next 12 years. The first unit is set to open by year’s end.
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Boston’s Restaurant & Sports Bar Rebranding
Casual-dining chain Boston’s Restaurant & Sports Barbegan rolling out a branding refresh at its U.S. stores on May 1. The brand refresh includes a new company logo and a new tagline: “America’s Sports Restaurant.”
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Hurricane Grill & Wings Launches Fast Casual
Hurricane BTW, a new fast-casual concept developed by Hurricane Grill & Wings, announced plans to open 49 locations in the next 42 months. The brand’s first location opened last April in Ft. Lauderdale, Fla. The second location is set to open in April in Skokie, Ill. The chain plans to open 8t to 10 more locations by the end of the year.
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Burrito Beach Leaves the Kitsch Behind
The look of an operation should always align with the quality of its food. That simple statement drives plenty of redesigns, including the project recently completed by Burrito Beach.
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Hooters Enters Fast-Casual Space
Hooters Inc. launched a new limited-service concept in Cicero, Ill. Hoots, A Hooters Joint, serves a condensed menu comprised of Hooters’ most popular food items, including fried pickles and the chain’s ubiquitous wings.
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Saladworks Plans Brand Changes, Food Truck
After celebrating its 30th anniversary in 2016, Saladworks plans to implement extensive changes system wide in 2017, including more than 10 store remodels.
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Nestle Tollhouse Cafe by Chip Signs Puerto Rico Deal
Crest Foods, the franchisor of Nestle Toll House Cafe by Chip, has inked an area representative agreement covering Puerto Rico.
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Amada at Brookfield Place Opens in NYC
Amada at Brookfield Place in the Battery Park neighborhood of New York City is the latest offering from James Beard Award-winning Chef Jose Garces.
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Protein Bar Owners Open New Concept
The group behind Chicago-based fast-casual concept Protein Bar has opened a sister concept in Chicago’s Loop neighborhood called Thrive360 Eatery.
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Q&A with Downing Barber, Founder & CEO, Barberitos Franchising, Inc.
All things considered, now’s a pretty good time to be an emerging brand in the Mexican fast-casual segment. Just ask Downing Barber, whose BarberitosSouthwestern Grille & Cantina chain is growing fast across the Southeast.
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Baja Fresh Opens in Oregon
Fast-casual chain Baja Fresh opened its latest restaurant in Sherwood, Ore., an expanding suburb of Portland.
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Super Chix Looking to Expand Fast Casual
Fast-casual has been the “it” segment in foodservice for a few years now. With so many restaurants in this one space, it’s no surprise that some emerging concepts continue to find ways to appeal to customers that more established fast-casual restaurants may miss. One of these is Super Chix, a Dallas-based operation that describes itself as “a classed up chicken joint.”
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Restaurants 2.0: Veteran Chains Invest in Emerging Concepts
Veteran chains continue to invest in trendy and emerging new concepts
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Trending: Restaurant-Market Hybrids
Why have restaurant-market hybrids become such a rising trend? It’s simple math, really. When well designed, the whole becomes greater than the sum of its parts. Restaurants that incorporate one or more retail food sections enjoy several advantages. However, guiding customers through the experience requires design elements such as traffic patterns, materials and finishes.
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Sharky’s Woodfired Mexican Grill
New prototype elevates the fast-casual dining experience.
