Astro Lab Brewing operates a brewery and taproom out of a building that dates to the mid-20th century.
Little by little, restaurants have been getting smaller. Partly a function of rising costs and partly due to consumers’ drift away from on-premises dining, it’s a trend
Famous Dave’s opened the first of its smaller footprint prototype restaurants in Uptown, a commercial district in Minneapolis in December. The new restaurant is
Tom & Chee, a fast-casual restaurant chain with nine locations that specializes in grilled cheese and tomato soup, has unveiled a new prototype, &-Crafted, which
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
Huddle House is getting smaller but still growing. The Atlanta-based company is expanding both via company-owned and franchised stores while offering a smaller store
Fajita Pete’s plans to open 10 new restaurants throughout Texas, which
Brazilian steakhouse chain Fogo de Chão contracted New Orleans-based Eskew+Dumez+Ripple to bring local flair to its first Big Easy restaurant.
Customers seldom rave about good service, but they sure take note when it’s bad. For QSRs and upscale eateries alike, long waits at the counter, drive-thru window or
The drive to reduce kitchen footprints is essential to deliver foodservice to more convenient locations with a reasonable investment.