Tagged Articles
Peer to Peer
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Peer to Peer: Jason Morgan, Original ChopShop
CEO Jason Morgan assumed leadership of Original ChopShop in 2016. Here, he shares what’s in store for the brand moving forward.
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Peer to Peer: Debbie Roxarzade, Founder and CEO, Rachel’s Kitchen
Here, Debbie Roxarzade, founder and CEO, addresses the state of play at Rachel’s Kitchen.
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Peer to Peer: Otto Othman, Co-Founder & CEO, PINCHO Burgers & Kebabs
Othman shares some highlights and challenges of the journey so far.
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Peer to Peer: Jeff Drake, CEO and President, Protein Bar & Kitchen
Protein Bar & Kitchen (PBK) is primed for growth.
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Peer to Peer: Antonio McBroom, Primo Partners
Franchise developer Antonio McBroom discusses getting into franchising and growing his business.
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Peer to Peer: Casey Biehl, Vice President of Operations, Fat Boy’s Pizza
Relative to some of the giants that dominate the segment, Fat Boy’s Pizza may be relatively small, but the chain has a hearty appetite for growth.
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VP of Development Shares What's in Store for Scooter’s Coffee in 2023
From navigating supply chain challenges to finding people to staff each new location, adding units has never been trickier for restaurant chains. Yet some chains continue
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Mutts Canine Cantina Cashes in on the Membership Model
Mutts Canine Cantina combined membership with beer, burgers, puppies and puns to create a recipe for business success.
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Inside Another Broken Egg's New South Prototype Launch
Here, Chief Development Officer Jeff Sturgis discusses what the New South prototype has meant to Another Broken Egg.
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An Inside Look at Oath Pizza's Brand Refresh
In this interview, Stacie Colburn Hayes, chief marketing officer for Oath Pizza, details what was behind the brand refresh, how the team made it happen and what the chain plans for the
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Jon Taffer Shares his Vision for the Restaurant of the Future
Founder of Taffer’s Tavern, Executive Producer & Host of Bar Rescue, Jon Taffer discusses his vision for the casual-dining restaurant of the future, how his concept marries old-school
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How Margaritas Mexican Restaurants is Positioning Itself for the Future
A Q&A with Chief Operating Officer for Margaritas Mexican Restaurants
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Chief Brand Officer Discusses What Moe's has Planned for the Future
Alex Williams, chief brand officer for Moe’s Southwest Grill, discusses the chain’s new focus on drive-thru and what his team learned from the challenges brought on by the COVID-19 pandemic.
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Tijuana Flats' VP of Development Talks Long-Term Goals and Prototype Design
Eric Taylor, Vice President of Development, recounts the wild ride that was 2020, Tijuana Flats’ new prototype and what the future holds for the chain’s development pipeline.
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CEO Breaks Down A&W's Approach to the Pandemic and Beyond
Under CEO Kevin M. Bazner's leadership, A&W has developed a new brand strategy, the result of which has been nine years of same-store sales growth. The pandemic upended some plans, but the
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CEO of Jersey Mike’s Subs Plots a Course to Further the Brand's Success
Despite a pandemic and a recession, Peter Cancro, CEO of Jersey Mike’s Subs, has been giving back, plotting a course to further success and upending what a brand is willing to do for its
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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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Peer to Peer: Philip N. Kaplan of GameWorks
At the start of the year, GameWorks, Inc., an eight-unit “eatertainment” chain that pairs gaming and dining, had plans to add five units and dramatically increase its presence in the esports
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Q&A with Al Hank, Senior Director at Famous Dave's
Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and 3 countries.
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Wayback Burgers Meets Customers Where they Live, Literally
When Bill Chemero and John Eucalitto got involved with Wayback Burgers in 2008, the chain — which began in Newark, Del., in 1991 — had fewer than 10 locations, but the owner had an appetite for
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A Q&A with Larry Jones, Innovation Leader at Captain D's
Innovation leader in construction, equipment design and process improvements, Captain D’s
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Peer to Peer: Q&A with Karen Eadon of Farmer Boys Restaurants
Talk about hot industry trends like farm-to-table, better burgers, local sourcing, all-day breakfast, even fine-casual service, and the folks at Farmer Boys Restaurants might seem a bit smug.
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How to Get to 100 Restaurants: A Q&A with Scott Deviney, CEO, Chicken Salad Chick
Founded in Auburn, Ala., in 2008, Chicken Salad Chick serves a dozen kinds of chicken salad across four flavor profiles — traditional, spicy, savory and fruity/nutty — as well as soups and other
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Q&A with CEO of Cousins Subs on Remodeling, Expansion Plans
In this Q&A, Cousins Subs' President and CEO Christine Specht discussing remodeling stores, strategic closing of stores and the future of the Wisconsin-based chain.
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Q&A with Nick Reader, CEO and Co-Founder, PDQ
Nick Reader started out with a love of both food and football (he’s a former chief financial officer for the Tampa Bay Buccaneers), joined forces with his friend Bob Basham (co-founder of Outback
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Rapper Ludacris Partners on Airport Restaurant
Actor/rapper Chris “Ludacris” Bridges and Jackmont Hospitality have partnered to open a restaurant at Hartsfield-Jackson Atlanta International Airport.
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Bojangles Updates Design
Fried chicken and biscuits chain Bojangles’ unveiled a new restaurant design concept execs say was aimed at propelling the fast-growing chain to its next
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Design Market: 3 Boston Restaurants You Must See
Boston’s dining scene has exploded in recent years, and the design — not just the food — of its newest and trending places continues to test
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Q&A with Jim Plamondon, Co-President, The Plamondon Companies/Roy Rogers Restaurants
Created by Marriott Corp. in the late 1960s, Roy Rogers, the fast-food chain named for the affable singing cowboy-actor who rose to fame in the
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The Case for Fake: A Q&A with Grace Jeffers
"Authentic” and “natural” are big buzzwords driving restaurant concepts and design today. Brands attach them to their menus, ingredients, cooking
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