Development
- Development
- Rebecca Kilbreath
Marco's Pizza opened 109 new locations across the country in 2013 and increased system-wide sales by more than 32 percent, resulting from a growth strategy that focused on implementing best practices and efficient systems and building a positive company culture. Overall, the approach contributed to doubling the company's size in five years.
- Development
- The Editors
Restaurant brands looking to develop in Class A malls have their work cut out for them. So suggests a key finding in commercial real estate company Cassidy Turley's Spring 2014 Retail Review.
- Development
- The Editors
Dunkin' Donuts and its sister brand, Baskin-Robbins, opened a combination restaurant in March at The Embassy Suites Hotel San Diego Bay-Downtown. The opening marks the debut of the first non-traditional Dunkin' Donuts restaurant in San Diego County and the third non-traditional location in California.
- Development
- The Editors
Luna Grill, the San Diego-based Mediterranean fast-casual chain, is accelerating its expansion and has selected Texas to host the first group of out-of-state locations.
- Development
- The Editors
Water. It's the lifeblood of most any restaurant. As such, it becomes one of a restaurant's most expensive line items and the cost shows no signs of receding.
- Development
- Dana Tanyeri
Long hours, hot kitchens, refrigeration, and a constant need for clean and balanced air flow, make restaurants notoriously greedy energy guzzlers. Dan Parsley, chief operating officer of Energy Efficiency & Sustainability Consulting, a Houston-based franchised consulting company, helps restaurants and other commercial enterprises pinpoint their facilities' weak spots and implement strategies for boosting efficiency and reducing costs.
