Chain Profile

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

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                              Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.

                              After a period of same-store sales decline, this fast-casual chain is betting on new menu items, a new service model and a new prototype to turn its fortunes around.

                              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.

                              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.

                              With a new design, this fast-casual operation ups the emphasis on dine-in service and food quality through an open kitchen.

                              This fast-casual chicken chain is counting on Southern hospitality and efficient operation to help it add more than 500 stores in the next decade.

                              With an open kitchen and more sophisticated look, this fast-casual concept’s design matches its food.

                              The buffet chain dropped "pizza" from its name, moved away from the commodity feeder look and developed a smaller, far more efficient kitchen.

                              Russian chain banks on quality ingredients and familiar flavors as it moves into New York City.

                              The chain's leaders believe their passion for pizza and commitment to high-quality ingredients will make this fast-casual pizza concept rise above its competitors.

                              New prototype moves nearly all food prep and production to the front of the house for this healthy eating fast-casual chain.

                              “Burgers, Bands and Bourbon” sum up the appeal of this Ohio-based gastropub.

                              This fast-casual operation has changed its name, design and culture in a quest to upgrade its food choices.

                              With an extensive menu, a leisurely environment and what might be the world’s largest cappuccino and espresso machine, Café Intermezzo is betting that 21st-century America will take to the 19th-century European coffee house experience.

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