Tagged Articles
fast casual
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6 Ways This Indian Restaurant Designed for an American Audience
In 2017 Sahil Rahman and his business partner Rahul Vinod opened the first location of Rasa, an Indian fast-casual restaurant, in Washington, D.C., which has now grown to three units.
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Mediterranean Fast-Casual Opening in Walmarts around Texas
Mediterranean fast-casual Shawarma Press opened its second of seven planned locations inside Texas Walmart stores.
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New Prototype Paves Way for Growth for Lemonade
Lemonade, a California-based fast-casual brand known for its seasonal food and drink menu hosted a grand re-opening of their Toluca Lake, Calif., location in October to celebrate a remodel and new prototype launch.
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East Coast Wings + Grill’s Fast-Casual Design Takes Flight
In effort to reduce costs and maximize output, casual dining chain East Coast Wings + Grill has developed and tested a fast-casual prototype design that it plans to roll out to franchisees.
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Freddy’s Frozen Custard & Steakburgers’ New Openings, New Deals
Freddy's Frozen Custard & Steakburgers opened its first restaurants in New Jersey and Wisconsin earlier this year.
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Freddy’s Heads to the Badger State
Fast-casual concept Freddy's Frozen Custard & Steakburgers will open the restaurant’s first location in Appleton, Wis., in August.
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Subway Overhauls Menu Amid Store Closures
Subway plans to overhaul its menu and rollout key digital upgrades to improve unit efficiency and the overall brand experience.
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Parsley & Mint Sprouts in South Carolina
With a name like Parsley & Mint, a restaurant would naturally have an earth-friendly menu and a design that includes plenty of green, right? Such is the case with a fast-casual Mediterranean restaurant that just opened in Greenville, S.C.
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How to Optimize Menu Boards
Your menu board is often the first thing customers look for as they enter your restaurant and it’s a very important tool, both for selling and connecting with guests.
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What's Next? Design Experts Weigh In
Experts and readers weigh in on what they learned over the past year and how they plan to apply those lessons moving forward.
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The Great Greek Mediterranean Grill Announces Multi-Unit Deal
Mediterranean fast-casual concept The Great Greek Mediterranean Grill signed a national franchise development agreement with East West Investments to develop up to 20 restaurants on the east and west coasts of the United States.
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From Ghost to On-Premises: 4 Best Practices for Going Face-to-Face
In the next few months, fast-casual concept, Hawaiian Bros., which specializes in traditional Hawaiian plate lunches and related fare, will open its first Texas storefronts after having run ghost kitchens in Austin and Dallas since May and September, respectively.
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Taco Bell Focuses on Drive-Thrus, Digital, Flexibility
Taco Bell is evolving its Cantina concept again — and circling back to drive-thrus.
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Chipotle Introducing Drive-Thru in Canada
Chipotle Mexican Grill continues its expansion into Canada with a location in Surrey, B.C.
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Hoots Wings Goes Big in Texas
Fast-casual Hooters spin-off Hoots Wings signed its first franchise agreement to open 60 locations in Texas, targeting the Dallas-Ft. Worth Metroplex and Austin markets.
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Chipotle’s Recently Opened Test Kitchen Spawns Digital-Only Restaurant
Chipotle opened what the fast-casual chain refers to as its first digital-only restaurant.
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Yogurtland Debuts New Fast-Casual Spin-Off
Frozen yogurt chain Yogurtland debuted a new fast-casual concept, Holsom By Yogurtland.
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Hurricane Grill & Wings Comes to California with New Format
“While we have had great success with our full-service model, we see a huge appetite and demand for a fast-casual experience as well with our consumer base."
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Kona Poké Opens Third Express Location
Fast-casual Kona Poké plans to add a third express location late this year and its first in Orlando, Fla., at Quantum Leap Winery.
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Saladworks Unveils New Restaurant Design in Charlotte
Fast-casual create-your-own-salad concept Saladworks unveiled its latest restaurant design on September 9 at its new Charlotte, N.C., location. It will serve as the prototype for all openings going forward.
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Buffalo Wings & Rings Announces Revamped Design
The new design was developed based on months of consumer research in order to provide guests with a club-level experience that appeals to evolving consumer demands.
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CEO Talks COVID-19, Expansion Plans and Authentic Greek Cuisine
It didn’t take long for Greek from Greece (GFG) Café-Cuisine to make apparent its intent to become a strong player on the U.S. fast-casual restaurant scene.
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Development Undaunted, Stories from the Front
The extraordinary events of 2020 have spelled turmoil, upheaval, retrenchment and, in many cases, surrender for much of the restaurant industry.
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Sugar Factory Launches Fast-Casual Concept
Sugar Factory American Brasserie plans to launch Sugar Factory Express.
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Tom & Chee Cuts Size, Labor and Operating Expenses with New Prototype
Tom & Chee, a fast-casual restaurant chain with nine locations that specializes in grilled cheese and tomato soup, has unveiled a new prototype, &-Crafted, which is significantly smaller than its previous design.
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True Food Kitchen’s Oak Brook Location Includes Eco-Friendly Design Elements
True Foods Kitchen opened its second Chicago-area location. Located in suburban Oak Brook, this 9,000-square-foot space features a mix of indoor and outdoor areas.
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One Problem | Three Solutions: Overcoming the Biggest Design Challenges in the QSR Segment Today
With consumer trends changing and the fast-casual industry booming, it can be tough for quick service restaurants (QSR’s) to stay competitive.
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Newk's Eatery Announces New Prototype and Mission
Newk’s Eatery debuted a new restaurant prototype in its home market of Jackson, Miss., and re-opened all seven of its home market locations.
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Veggie Grill Takes Root in Chicago’s Restaurant Row
Veggie Grill, a plant-based fast-casual restaurant chain opened a location in Chicago’s West Loop neighborhood.
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Five Things to Know About Marketplace Fast Casual
A new report from Chicago-based market research firm Y-Pulse explores the emergence of a new segment in the fast-casual restaurant sector. Insight from more than 5,000 consumers surveyed in multiple consumer studies as well as the expert opinions of culinary professionals were used to identify the rise of “marketplace fast casual,” a fresh step forward for the fast-casual segment driven by the demands of younger consumers and shaped by
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