Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
This polished-casual concept’s new prototype features a fully open kitchen, island bar and dining areas that offer customers different types of restaurant experiences.
This Southeastern chain was hit hard by the Great Recession, but an updated menu and more upscale design could help it thrive again.
International cuisine caters to students’ sophisticated and cultured palates at the University of Southern California.
Providing seniors with a gathering place for healthy aging, lifelong learning and delicious meals has long been the mission of the Montpelier Senior Activity Center in Montpelier, Vt. A disastrous fire in 2009 forced major renovations. The historic building housing the center, as well as the city’s former recreation department and school superintendent’s offices, was rendered virtually uninhabitable. “Practically the only components remaining were the original brick frame and foundation, stairwells, tin ceilings and some wooden floors,” says Janna Clar, the center’s director.
Most Millennials probably don’t know it, but they’re among the darlings of the restaurant world. Chains roll out features like community tables and smartphone apps with the hope of drawing in these younger diners. Ultimately, the goal is to build long-term relationships with them and their discretionary dollars.
The Wyndridge Farm trifecta: a craft brewery and winery, restaurant and catering/event business all wrapped into one.
With a fresh take on the tropics, Tropical Smoothie Cafe banishes loud-and-proud kitschy and upgrades to subdued beach house vibe.