Development
- Development
- Toby Weber
When Dallas-based Cowboy Chicken launched its franchise program in 2009, the company set a goal of growing into first a regional and then a national brand. The chain’s menu, featuring wood-fired rotisserie chicken, fit right in with the growing fast-casual sector and a burgeoning consumer desire for wholesome, authentic food.
- Development
- Dana Tanyeri
When David McDougall took the reins as CEO of Back Yard Burgers in January 2013, he had his work cut out for him. A pioneer in the “better burger” segment since its founding in 1987 by Cleveland, Miss., grocer Lattimore Michael, the brand had experienced big highs and big lows.
- Development
- Toby Weber
Dunkin’ Donuts has opened a franchised store at the Minneapolis-St. Paul International airport.
- Development
- Rebecca Kilbreath
Crest Foods, the franchisor of Nestle Toll House Cafe by Chip, has inked an area representative agreement covering Puerto Rico.
- Development
- Rebecca Kilbreath
A round up of interesting bits of news that came across the editor’s desk, including milestones for Erbert & Gerbert’s, Johnny Rockets and DineEquity, mergers and acquisitions, links to news you need to know.
- Development
- Toby Weber
“Low and slow” is the mantra for cooking delicious Texas-style barbecue. One Dallas-based barbecue concept is taking a similar approach to its expansion. Fourteen-unit chain Soulman’s Bar-B-Que first opened its doors in 1974 but has only recently opened its first franchised store.
