Development
- Development
- Dana Tanyeri
One of the top dogs in the casual-dining space back in the day, Bennigan's suffered a bad case of what Paul Mangiamele calls "brand drift." In taking its eye off the ball, Bennigan's failed to make changes that would keep the chain relevant and competitive. Mangiamele, an industry veteran who took the reins in May 2011 and has written about the chain's renaissance in his book "Bennigan's Return to Relevance...Bleeding Green 25/8," leads the charge to rebrand.
- Development
- Kevin Kelley
For the past 20 years, our firm has helped leading consumer products companies, including Harley-Davidson, Coca-Cola, Whole Foods, Kraft, Cadbury, JM Smucker and many others, figure out how to manifest their brands in places, spaces and experiences. We've also had the opportunity to work closely with many impressive local and regional retailers, grocery stores, convenience stores and restaurants as they try to build their brand empires and expand their reach.
- Development
- The Editors
Lux Research, an independent research firm specializing in emerging technology, says the green commercial building sector is expected to grow by $280 billion globally by 2020. Here are five trends driving that growth:
- Development
- Valerie Killifer
Location may still be king, but in today’s restaurant real estate market, strong business intelligence must support curb appeal.
- Development
- The Editors
Bar Louie, a neighborhood bar and restaurant chain, has kicked off an aggressive national expansion plan, projecting 40 new openings for 2013 and 2014. In addition, Bar Louie has plans for nearly 100 new corporate and 100 franchise locations across the United States within the next 5 years.
- Development
- Peter Fabris
It’s a small but growing practice that’s satisfying some chains’ need for speed and uniformity.
