MidiCi Ups the Fast-Casual Pizza Ante, Amy’s Kitchen Branches Out and Much More

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restaurant design digest from restaurant development + design magazine

June 25, 2015

MidiCi Interior

MidiCi Ups the Fast-Casual Pizza Ante

Seeking to stake a claim as the first “fast-fine” Neapolitan pizza chain, MidiCi celebrated the grand opening of its flagship unit in Sherman Oaks, Calif., on June 20. The concept, developed by Amit Kleinberger, CEO of the 500-unit Menchie‘s Frozen Yogurt chain, enters the fast-casual pizza fray with an elevated approach to both food and ambiance.


Tava Indian Kitchen Gets Financing, New Board Member

Fast-casual concept Tava Indian Kitchen has closed $4.5 million of new equity financing, providing capital to expand the management team and accelerate development in the San Francisco market and beyond.

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Expand your menu with true one-touch cooking.

Alto-Shaam: Rethink Fast Food

Alto-Shaam’s new touchscreen-based Xcelerate® Hi-Speed oven combines powerful microwave and air impingement technologies to cook up to 10 times faster than a conventional oven while maintaining a freshly baked taste, texture and appearance.Alto-Shaam Logo

Restaurant Development Professionals on the Move

Companies sharing personnel news include Crest Foods Inc., Juice It Up!, The Plamondon Companies and Zoe’s Kitchen.


Amy's Kitchen Exterior

Amy’s Kitchen Branches Out into Foodservice

Amy’s Kitchen, the pioneering manufacturer of vegetarian frozen entrees, soups and other items, is now on a mission to “shake up American fast food.” The company is getting ready to open its first Amy‘s Drive Thru restaurant in Rohnert Park, Calif., bringing its meat-free, organic, GMO-free, allergen-free, eco-friendly operating sensibilities with it.


Restaurant Development Report

Restaurant chains making news include Arooga’s Grille House and Sports Bar, The Cheesecake Factory, Del Frisco’s Grille, Foster’s Freeze, Hooters, MOD Pizza and many others.


Fire Works: Hearths and Wood-Fired Grills are Sizzling Hot

Giraffas Interior

Ancient architects laid the hearthstone first, then built the home or inn around the fireplace, the central nexus for heating and cooking. Today, the scent and savor of wood-grilled foods continue to exert a primeval appeal, and a growing number of restaurants now make live-fire hearths the heart of their concepts.

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