Development
- Development
- The Editors
The Culinary Institute of America in Hyde Park, N.Y., set out to create a "shared sense of adventure" at its newest campus restaurant, Pangea.
- Development
- Dana Tanyeri
Milano Restaurants International, which operates the Me-n-Ed’s Pizza Parlor, Victory Grill and Coney Island Grill concepts, entered the fast-casual pizza fray in 2013 with Blast 825° Pizza.
- Development
- The Editors
In mid-January, better-burger fast-casual concept Fatburger and its sister brand, Buffalo’s Express, opened a new co-branded location in Barstow, Calif. The 3,800-square-foot location offers guests access to specialties from both concepts in a single platform.
- Development
- Peter Fabris
“Surprise!” is a welcome exclamation on birthdays and anniversaries but not on construction projects. Unexpected events usually increase costs. In rare cases, an unpredicted expense can cause an owner to scuttle a project.
- Development
- Caroline Perkins
When a new restaurant opens, it is a time for celebration. Like any kind of significant event, an opening takes preplanning. Restaurant chains that open a number of units each year have developed best practices for what could be called the countdown-to-opening period. While the key elements are similar — punch lists, marketing, training — the specific focus and timing can be quite different, depending on the chain’s corporate mission and brand promise.
- Development
- The Editors
High-end steakhouse operator Smith & Wollensky Restaurant Group (SWRG) has introduced a new, more casual sister concept, Wollensky’s Grill. Positioned as a place for best-in-class shareable dining and interaction with a gastropub-style menu, Wollensky’s Grill is located on the lower level of the iconic Smith & Wollensky restaurant on the Chicago River.
- Development
- The Editors
Dunkin’ Donuts has launched DD Green, a green building certification program to help franchisees build sustainable, energy-efficient restaurants. In conjunction with the announcement, the company celebrated the grand opening of a DD Green-certified unit in Long Beach, Calif., in December.
- Development
- David Farkas
Big Boy is dead! Long live Big Boy! That seems to sum things up for the Warren, Mich.-based franchisor. It would appear, on one hand, that better days are behind the aging brand despite an attempt four years ago to rev sales with a new full-service prototype.