Featured Articles
Krystal’s New Prototype Forgoes Dining Room
- Development
- The Editors
Krystal unveiled a new prototype this week. The smaller, more economical unit is designed to allow for more franchise growth.
Best Practices for Great Franchisee Relationships
- Development
- Amanda Baltazar
Here are nine best practices for maintaining great relationships with franchisees.
The C-Suite Looks Ahead
- Development
- Amanda Baltazar
We talked to five restaurant chain leaders to get their take on where the restaurant industry is right now and where it’s going.
London in Flames
- Design
- Amanda Baltazar
Here’s a look at three restaurants in London where fire-cooked food is the main attraction.
Seven Best Practices for Designing a Flagship Restaurant
- Design
- Amanda Baltazar
Chris Milton and his partner in designing the Toasted Yolk prototype, Brian Chandler, share their best practices for creating a flagship restaurant.
Retailing in Restaurants
- Development
- Peter Fabris
In 1940, Ken and Florence Hanna opened a Framingham, Mass., restaurant that soon gained notoriety for its signature salad dressing. Legend has it that patrons were so enamored of the dressing they clamored for the founders of Ken’s Steak House to bottle and sell it.