Development
- Development
- The Editors
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.
- Development
- Dana Tanyeri
As part of its drive to feature iconic local establishments among its foodservice offerings, Portland International Airport (PDX) has added the city's historic Henry's Tavern American Bar & Grill to the mix. The brewpub and restaurant opened at PDX on June 4th.
- Development
- The Editors
The first NBC Sports Grill & Brew is set to open this November in the Universal CityWalk dining, retail and entertainment complex in Orlando.
- Development
- The Editors
Founded four years ago by Paul Motenko and Jerry Hennessy, former co-CEOs of BJ's Restaurants, STACKED: Food Well Built is preparing to open its fifth restaurant, in Huntington Beach, Calif., this fall.
- Development
- The Editors
Which Wich updates its digital platforms while Cosi shares its same-store sales. In addition, The Melting Pot, Smoothie King and Tropical Smoothie Café all look to grow their franchise networks. All this and more in the Restaurant Development Report.
- Development
- The Editors
The Simple Greek, a fast-casual Greek and Mediterranean restaurant chain, has opened a new unit in Highland Park, Ill., serving lunch and dinner daily. Marcus Lemonis, host of CNBC's hit reality series The Profit, is a partner in the business and is helping to expand the franchise into new areas of the United States.
- Development
- The Editors
Boston's Restaurant & Sports Bar grows south of the border. The Cheesecake Factory expands in Las Vegas. Fuzzy's Tacos has big plans for Florida. TGI Fridays updates its China operations. These stories and much more in this edition of the Restaurant Development Report.
- Development
- The Editors
The AAA Four-Diamond rated Seminole Hard Rock Hotel & Casino in Hollywood, Fla., in late March unveiled its newest dining venue, Kuro Japanese Craft Kitchen. Designed by New York-based David Mexico Design Group, the 240-seat restaurant features an open-concept incorporating elements of land and sea throughout the space. Guests enter from the resort lobby, passing a feature wall comprised of 100,000 hand-placed sea shells.