Development
- Development
- Dana Tanyeri
Growing a traditional, family dining franchise is not without challenges in the current environment, which seems partial to smaller, Millennial-friendly, fast-casual concepts. But Redding, Calif.–based Black Bear Diner continues to prove that distinctive, family-focused operations that stick to their knitting with familiar, comfort-food favorites; clean, inviting operations; and friendly service can thrive. Now at 20 years old with 74 units in the western U.S., Black Bear ramped up both corporate and franchised growth and targets 100 units by 2018. Chief development officer Doug Branigan explains how they’ll get there.
- Development
- The Editors
The parent company of Aubuelo’s Mexican Restaurant is converting its Lexington, Ky., location into a new concept, Oak Spring Grill.
- Development
- The Editors
UFood Grill, the health-focused fast casual concept, debuted a newly-remodeled location in Terminal B at Logan International Airport in Boston.
- Development
- The Editors
Panda Restaurant Group Inc., a privately held company operating Panda Express restaurants, has invested in Pieology last month and Just Salad earlier this month at about 111 outlets combined. Panda Express execs say they plan to make additional minority-stake investments in growing fast-casual chains to leverage new real estate and expanded customer demographic opportunities.
- Development
- The Editors
Mexican-themed pizza chain Pizza Patrón announced that it is resuming franchising after shutting down franchise sales in 2013.
- Development
- Toby Weber
Fast-casual has been the “it” segment in foodservice for a few years now. With so many restaurants in this one space, it’s no surprise that some emerging concepts continue to find ways to appeal to customers that more established fast-casual restaurants may miss. One of these is Super Chix, a Dallas-based operation that describes itself as “a classed up chicken joint.”
