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Chain Profile

Each month, FE&S spotlights a new prototype or kitchen design from a chain restaurant.

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A menu built on rice, protein and veggies helped this California-based chain achieve its best-ever sales during the pandemic.

San Jose, Calif.-based Togo’s fast-casual sandwich chain began a major redesign of its stores in 2019.

This casual-dining concept redesigned with off-premises sales and on-premises experiences in mind.

Catering and off-premises customers represent center-of-the-plate opportunities for this Bay Area fast-casual operation, which should make moves into new markets easier.

A redesign upgrades both the dining area and kitchen space.

The moral embedded in Aesop’s “The Hare & the Tortoise” fable didn’t always seem to apply to restaurant businesses in the pre-pandemic world as operators rushed to make a profit and show growth, particularly as more private equity companies invested in restaurants. In that go-go-go world, Foosackly’s remained staunchly committed to the tortoise approach.

From testing totally new concepts to rethinking training facilities and the back of the house, today’s chain prototypes offer a testament to the changes reshaping the restaurant industry. Here’s a closer look at some of the most recent chain prototypes in the market.

Editor's note: Toasted Yolk went to Facebook on March 18 to communicate its COVID-19 operating plans.

In 2010, Matthew DeMott and Chris Milton left their safe, stable jobs with Luby’s restaurant chain to start their own restaurant. The move, DeMott acknowledges, was a gamble. Both had young, growing families at the time, and to finance the venture, they relied on savings and even pulled money out of their retirement accounts.

This fast-casual operation is set to go from a single-digit store count to nearly 40 locations in two years.

After tightening its footprint and cleaning up its design, this Cajun concept is ready to move beyond its home base.

California-based Farmer Boys proves that farm to table isn’t just for fine dining.

The inspiration for a restaurant concept can come from all sorts of places. Chains have emerged from the food someone had on a great vacation, from a barbecue hobby and even from dumb dorm room jokes.

This Michigan-based concept predicts national prominence in the wake of COVID-19.

Sometimes a shock to the system is just what a chain needs to spur growth. That’s clearly the case with Eggs Up Grill.

JAPANESE佳佳丝袜足调教