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concepts

Emerging Brands

Everbowl’s pandemic pivot accelerates its path to growth

The fast casual’s switch to a 100% franchised model turned into a silver lining that’s spurring expansion.

Operations

Why fast casuals are investing in nontraditional locations

Restaurant concepts are breaking out of the brick-and-mortar mold, seizing growth opportunities at colleges, stadiums, c-stores and similar venues.

Having dual brands provides a single path to double adoption, says John Peyton, CEO of parent company Dine Brands Global.

Cornerstone Restaurant Group is expanding to the Indiana college campus with its chef-curated brands, opening kiosks at the remodeled student union.

The former SVP of Dunkin' and Baskin-Robbins will have responsibility for the field operations of all of Inspire Brands' holdings.

The new establishments will feature THC-infused edibles for onsite consumption. Additional foods and beverages can also be sold.

The fondue concept says table traffic is soaring as consumers embrace the opportunity to socialize in a post-pandemic environment.

The fast casual’s success at Notre Dame paves the way to more nontraditional locations in colleges and health care.

The family dining chain originally targeted urban areas for its Flip'd concept but is now expanding that to include the suburbs.

The casual chain hopes to kindle some nostalgia among its fans, at least initially, as it works toward a comeback.

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