After years of declining sales, Fazoli’s is growing again.

Smith & Wollensky Restaurant Group (SWRG) will open a location in Taipei, Taiwan. When this location opens in December, it will be Smith & Wollensky’s first licensed location outside the U.S.

Roy Rogers Restaurants is coming to Long Island thanks to a franchise agreement with Burger Brothers Restaurant Group.

Fatburger and Buffalo’s Express plan to open 12 co-branded locations throughout Southern California and Washington this year and next.

Tampa, Fla.-based GrillSmith started out in 2004 as a family-focused casual dining chain. Earlier this year the concept rolled out a new design that represents a shift in strategy.

Catch Hospitality Group opened its sixth Catch restaurant, this one inside Las Vegas’ ARIA Resort & Casino.

New Dickey’s Barbecue Pit franchisee Jerry Stephan plans to bring 21 Dickey’s locations to New York state.

Rudy Miick is veteran restaurant and foodservice consultant who has opened hundreds of restaurants in his 30-plus-year career. Though not a designer himself, Miick has worked as a project facilitator and liaison with many designers, architects, contractors and construction managers at both the independent and chain level. Here, he talks about the benefits of a partnered approach to restaurant design and construction.