A Q&A with Cameron Cumming, Vice President of Franchise Marketing and Recruitment for Marco's Pizza

Marco's Pizza opened 109 new locations across the country in 2013 and increased system-wide sales by more than 32 percent, resulting from a growth strategy that focused on implementing best practices and efficient systems and building a positive company culture. Overall, the approach contributed to doubling the company's size in five years.

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Insights: Retail Real Estate

Restaurant brands looking to develop in Class A malls have their work cut out for them. So suggests a key finding in commercial real estate company Cassidy Turley's Spring 2014 Retail Review.

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Luna Grill Heads to Texas

Luna Grill, the San Diego-based Mediterranean fast-casual chain, is accelerating its expansion and has selected Texas to host the first group of out-of-state locations.

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Consider This: Restaurant Plumbing

Water. It's the lifeblood of most any restaurant. As such, it becomes one of a restaurant's most expensive line items and the cost shows no signs of receding.

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Building Efficiency with Dan Parsley

Long hours, hot kitchens, refrigeration, and a constant need for clean and balanced air flow, make restaurants notoriously greedy energy guzzlers. Dan Parsley, chief operating officer of Energy Efficiency & Sustainability Consulting, a Houston-based franchised consulting company, helps restaurants and other commercial enterprises pinpoint their facilities' weak spots and implement strategies for boosting efficiency and reducing costs.

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Retractable Roofs Dazzle, Whatever The Weather

When the developers of Andaz San Diego were looking to rebrand the hotel's rooftop restaurant and lounge as RoofTop600, their goal was to create a space that offers guests a unique and intimate atmosphere for breakfast, lunch and dinner. The company wanted to capitalize on its already popular rooftop restaurant in the city's Gaslamp Quarter — the largest rooftop space in San Diego — and to
create a space it could use rain or shine.

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rdd Sept Oct 2017 cvr