Here, Debbie Roxarzade, founder and CEO, addresses the state of play at Rachel’s Kitchen.

Othman shares some highlights and challenges of the journey so far.

Protein Bar & Kitchen (PBK) is primed for growth.

Franchise developer Antonio McBroom discusses getting into franchising and growing his business.

Relative to some of the giants that dominate the segment, Fat Boy’s Pizza may be relatively small, but the chain has a hearty appetite

From navigating supply chain challenges to finding people to staff each new location, adding units has never been trickier for restaurant chains.

Mutts Canine Cantina combined membership with beer, burgers, puppies and puns to create a recipe for business success.

Here, Chief Development Officer Jeff Sturgis discusses what the New South prototype has meant to Another Broken Egg.

In this interview, Stacie Colburn Hayes, chief marketing officer for Oath Pizza, details what was behind the brand refresh, how the team made it happen and what the chain

Founder of Taffer’s Tavern, Executive Producer & Host of Bar Rescue, Jon Taffer discusses his vision for the casual-dining restaurant of the future, how his concept

A Q&A with Chief Operating Officer for Margaritas Mexican Restaurants

Alex Williams, chief brand officer for Moe’s Southwest Grill, discusses the chain’s new focus on drive-thru and what his team learned from the challenges brought on by

Eric Taylor, Vice President of Development, recounts the wild ride that was 2020, Tijuana Flats’ new prototype and what the future holds for the chain’s development

Under CEO Kevin M. Bazner's leadership, A&W has developed a new brand strategy, the result of which has been nine years of same-store sales growth. The pandemic

Despite a pandemic and a recession, Peter Cancro, CEO of Jersey Mike’s Subs, has been giving back, plotting a course to further success and upending what a brand is

It didn’t take long for Greek from Greece (GFG) Café-Cuisine to make apparent its intent to become a strong player on the U.S. fast-casual restaurant scene.

At the start of the year, GameWorks, Inc., an eight-unit “eatertainment” chain that pairs gaming and dining, had plans to add five units and dramatically increase its

Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and

When Bill Chemero and John Eucalitto got involved with Wayback Burgers in 2008, the chain — which began in Newark, Del., in 1991 — had fewer than 10 locations, but the

Innovation leader in construction, equipment design and process improvements, Captain D’s

Talk about hot industry trends like farm-to-table, better burgers, local sourcing, all-day breakfast, even fine-casual service, and the folks at Farmer Boys Restaurants

Founded in Auburn, Ala., in 2008, Chicken Salad Chick serves a dozen kinds of chicken salad across four flavor profiles — traditional, spicy, savory and fruity/nutty — as

In this Q&A, Cousins Subs' President and CEO Christine Specht discussing remodeling stores, strategic closing of stores and the future of the Wisconsin-based

Nick Reader started out with a love of both food and football (he’s a former chief financial officer for the Tampa Bay Buccaneers), joined forces with his friend Bob

Actor/rapper Chris “Ludacris” Bridges and Jackmont Hospitality have partnered to open a restaurant at Hartsfield-Jackson Atlanta International Airport.

Fried chicken and biscuits chain Bojangles’ unveiled a new restaurant design concept execs say was aimed at propelling the

Boston’s dining scene has exploded in recent years, and the design — not just the food — of its newest and trending

Created by Marriott Corp. in the late 1960s, Roy Rogers, the fast-food chain named for the affable singing cowboy-actor

"Authentic” and “natural” are big buzzwords driving restaurant concepts and design today. Brands attach them to their menus,

Ty Neal, his brother Mark, and partners Drew Kim and Perry Smith, who left the company in 2012, opened the first ...