Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
The term "modern barbecue" might seem an oxymoron, but for Steven "Kip" Kolow, the idea of giving authentic barbecue a contemporary spin through format, environment and menu mix is one whose time has come.
Set aside common perceptions of steakhouses as clubby, stuffy, traditional, male-oriented environs where big, beefy cuts of meat and big red wines dominate. STK is a different animal all together.
College students often crave foods from home, but they don't often create their own restaurant chains to satisfy those cravings. That, however, is just what native Berliners Michael Heynes and Dominik Stein did when they discovered that none of the dining options near campus included their favorite Berlin street food, the döner kebap.
Combining new high-speed ovens with a highly customizable menu, this Dallas-based chain is ready to make a name for itself in the fast-casual pizza segment.
Will focus on taking the casual dining chain into underserved markets and exploring non-traditional locations.