Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
For years, Bennigan’s served as the model for casual-dining restaurants. But since 2008, when the chain entered and then exited bankruptcy, it hasn’t made much noise. Now, new leadership has built a new prototype, new menu and new franchise system that could make Bennigan’s great once again.
Farm to table? How about ranch to table — but instead of simply sourcing directly from the ranch, you actually own and operate the ranch, which raises grass-fed beef as well as goats, sheep, pigs and ducks? You also own the animal-welfare-sensitive slaughterhouse right down the road, the butcher shops where all of your meats are hand cut, and every other step in the process of getting premium-quality meats from ranch to restaurant — to the point of even providing the leather for the banquettes in your dining room.
Today’s foodservice consumer has innumerable quality food options from which to choose. What they want, however, are foodservice providers that can deliver something that relates to their lifestyles and self-images.
The Cava brand was launched in 2006 as Cava Mezze, a full-service, Greek-inspired restaurant in Washington, D.C. There are now three in operation in the D.C. area, as well as a Cava Foods division, which sells packaged dips and spreads from the restaurant’s menu in Whole Foods stores in D.C. and New York City. But the brand’s newest spinoff, and the one with which it is gaining traction in the chain restaurant arena, is Cava Grill. It’s a fast-casual operation offering healthful, scratch-made Greek and Mediterranean specialties in a modern, design-forward setting.