October 12, 2023

Every time a restaurant company opens a new location, it's taking on a level of risk. David Bloom, chief development and growth officer for Capriotti's and Wing Zone, spoke with rd+d about best practices for site selection.

Jasmin Parks-Papadopoulos, a former self-described “toxic chef”, now serves as the Culinary Hospitality Outreach & Wellness’ (CHOW) Head of Community. CHOW's goal? To create a more sustainable workforce by helping hospitality industry employees improve their mental and physical well-being.

Supply Chain Issues Continue

Though supply chain woes have slipped from the headlines and have eased overall, it appears the restaurant industry is not in the clear yet. At least, according to the results of rd+d’s latest pulse survey.

Shipley Do-Nuts Heads to North Carolina

Fast-growing Shipley Do-Nuts has signed a development deal with Charlotte-area franchisees to open the brand's first North Carolina locations.

Pepper Lunch Expands to the U.S.

Japan-based fast-casual concept Pepper Lunch has signed its first development agreement for North America.

new + notable: Aslin Brewing Company

Aslin Brewing Company tapped architecture and design firm //3877 for an interior and exterior renovation of the historic Strip District Terminal building.

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