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The restaurant industry is nothing if not indomitable when it comes to innovation. Maybe it's a new twist on an existing concept, a new production system or a new way to enhance the guest experience. It might be new technologies to speed service, a steady stream of craveable LTOs or even a whole new category-creating concept. There's always something new, something hot, something unique that someone — whether old pro or eager young entrepreneur — cooks up to keep things deliciously fresh and interesting.
Americans never seem to tire of pizza, and based on the recent surge in fast-casual pizza upstarts, the industry keeps creating new ways to give it to them in ever more convenient formats. Now comes something completely different. KONO Pizza, which opened its first unit last summer in Edison, N.J., not only takes pizza into QSR territory, it also offers a whole new type of product — pizza in a cone.
Chocolate lovers have a new treat coming soon to a market near them. Max Brenner Chocolate Bar, a fast-casual operation that celebrates chocolate culture in Parisian-café-meets-Willy-Wonka fashion, opened its first new U.S. prototype in Bethesda, Md., last August and plans to expand nationally over the next few years.
To get a taste of the culture and cuisine at Melt Bar and Grilled, consider last month's LTO. Promoted with imagery of a hip-looking polar bear in a black leather "Hell's Penguins" jacket, the Mighty Macaroni Melt featured housemade macaroni and cheese, breaded and fried, and then topped with additional cheese — all melted between slices of toasted fresh-baked bread.