Development
- Development
- Toby Weber
Founded in 1994 by a pair of firemen brothers, Firehouse Subs has become a major player in the sandwich sector. Starting with its first restaurant in Jacksonville, Fla., the fast-casual operation has grown methodically over the years, placing an emphasis on geographical continuity and product consistency. This approach has helped the chain expand to more than 970 restaurants in 44 states and Puerto Rico.
- Development
- The Editors
Canadian chain Earls Kitchen + Bar continues its expansion into the U.S. with each restaurant showcasing a unique design.
- Development
- The Editors
Fish Taco, a Baja-style eatery, opened the doors of its latest location this past spring in Bethesda, Md.
- Development
- The Editors
Bringing life to a once dive-bar-only strip of New Orleans’ lower French Quarter is Trinity, a bustling, multilevel restaurant.
- Development
- Dana Tanyeri
Diverse, chef-driven food, local culture and community all under one great big roof? Meet the modern food hall, a fast-growing phenomenon that is completely rewriting the old-school food-court playbook. Led by pioneers such as New York City’s Chelsea Market and Chicago’s foodlife — as well as Italian import Eataly, which now operates in both cities — carefully curated food halls keep popping up in cities across the country and becoming red-hot culinary destinations.
- Development
- Donna Boss
Smooth traffic flow, menu variety, finding a balance between self-service and exhibition stations, and maintaining food quality throughout service are the hallmarks of successful buffets.
