Development
- Development
- Amanda Baltazar
Gone are the communal commissaries or simple shared kitchens of years past. They have been replaced by fully integrated, meticulously designed kitchen incubators. In these spaces, small food businesses and professionals can work side by side with kitchen ownership, sharing best practices, sparking new ideas, pooling resources and knowledge as well as supplies, marketing and more. These incubators continue to become more prominent as the number of smaller-scale, artisan producers in the country continues to grow.
- Development
- Dana Tanyeri
All things considered, now’s a pretty good time to be an emerging brand in the Mexican fast-casual segment. Just ask Downing Barber, whose Barberitos Southwestern Grille & Cantina chain is growing fast across the Southeast.
- Development
- The Editors
New York Cruise Lines opened Fish Bar at North River Landing, a seafood lounge and restaurant housed on a 10,000 square-foot yacht docked on the Hudson River.
- Development
- The Editors
Fast casual chain Pie Five Pizza has signed a development agreement with existing franchisees Fred Gustin and Kurt Guttshall of Slice of the Pie, LLC and Pop's Shop, a firm that partners with casinos to bring the concept into casinos nationwide.
- Development
- The Editors
sbe, a Los Angeles-based lifestyle hospitality company, has launched Disruptive Restaurant Group. This newly formed sbe subsidiary will assist other hotel companies and developers looking to bring to market restaurant concepts, expand brands, and collaborate on third party culinary operations.
- Development
- The Editors
CKE Restaurants continues its growth overseas with the opening of the first Carl’s Jr. restaurant in Japan. Franchisee Mitsuuroko Group Holdings Co., Ltd plans to develop 150 Carl’s Jr. restaurants in Japan over the next 10 years.
