Development
- Development
- Amanda Baltazar
Every time you open a new restaurant, you’re taking a risk. Is the site good for business? Will there be sufficient customers? Will sales be high enough? There are two ways to find out: Open your doors and see what business brings, or run a feasibility study (or two) and look at the hard data.
- Development
- The Editors
Ben's Soft Pretzels plans to open two new locations inside the Indianapolis International Airport.
- Development
- The Editors
Fast-casual concept I Heart Mac & Cheese signed a 23-unit development agreement with franchise group Manor 3.
- Development
- Toby Weber
Halo Top Creamery earned a cult following for its premium low-calorie ice creams, which are sold in grocery stores by the pint. Looking to capitalize on that success, the company has been opening storefronts in California.
- Development
- The Editors
Mediterranean fast-casual The Hummus & Pita Co.signed a multi-unit deal to expand in the Southeast. Franchisees Jay Gill and Patrick Sidhu will bring five locations to the Atlanta area over the next two years.
- Development
- Amanda Baltazar
Saladworks CEO Patrick Sugrue is taking an unconventional approach to nontraditional development by putting Saladwards inside grocery stores, among other innovative ideas.
- Development
- The Editors
Starbucks Reserve Roastery Tokyo is home to the chain’s largest Teavana Bar and Japan’s first Princi Italian bakery location. It also marks the debut of the coffee behemoth’s first Inspiration Lounge, a full floor dedicated to community gathering.
- Development
- The Editors
Tim Hortons opened its first location in China in the country’s largest city, Shanghai.