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January 14, 2016
Restaurants on Fire: More Locations are Incorporating Fire Directly into Their Design
There’s always been fire in pizza and barbecue restaurants, but now more chefs realize the value in this most elemental of cooking methods and see it in experimental as well as tried-and-true ways. “In the last two to three years, we’ve seen an emergence of people focusing on food sourcing,” says Steve Starr, owner of Starr Design in Charlotte, N.C. “What we’re seeing now is the next step in sophistication in how food is produced, and fire becomes a critical element in that, especially when there’s an authenticity to it.”
Charlie Graingers Announces Franchise Deals
Charlie Graingers World Famous Hotdogs announced that during its first 10 months of franchising it signed deals to open 126 new stores. Based in Wilmington, North Carolina, the chain’s initial growth will focus on the Southeast United States, specifically the Carolinas, Florida, Georgia, Louisiana, Mississippi and West Virginia. It plans to open 40 restaurants in 2016. Growth will start in these states and expand outward geographically.
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PizzaRev Inks Second Mexico Development Agreement
PizzaRev, a Los Angeles-based fast-casual pizza chain, has signed an agreement to open 20 stores in Central and Western Mexico.
Fazoli’s Opens C-Store Location, Announces New Prototype
Fast-casual Italian chain Fazoli’s has opened its fifth c-store location. The chain’s latest c-store operation is part of a Kwik Stop in Dubuque, Iowa. The chain already has c-store locations in Colorado, Indiana, Tennessee and West Virginia. An additional location is under construction in central Indiana.
Bonanza Goes Casual with New Prototype
No company wants to compete against itself for customers. But that was the exact situation Homestyle Dining found itself in less than a year ago. The Plano, Texas-based company owned three steak-based brands: Coles Backyard BBQ, a fast-casual player; and Bonanza and Ponderosa, both operating in the steak/salad buffet segment.
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