Each article provides in-depth profile on an emerging or innovative chain, focusing on the restaurant layout, menu and how foodservice equipment works with these attributes to deliver service to consumers.
Brian Coli, co-owner of this emerging Chicago-area chain, talks about what it takes to be successful in today's pizza segment, including equipment, labor and more.
Endeavoring to become a national player in the über-competitive pizza segment is not for the timid. Nevertheless, it's a goal that Hungry Howie's Pizza has set out to accomplish by taking its core strengths — freshly made, flavored-crust pizza to-go — to market in new, strategic ways. The Michigan Heights, Mich.-based chain has rolled out a new prototype, freshened up its look, established new marketing initiatives and tightened up its operations to reduce costs, ensure consistency and enhance speed of service.
A small kitchen footprint allows this revitalized fast-casual concept to produce a limited menu featuring fried chicken, sides and bread.
Leveraging a more efficient unit prototype this Mongolian barbeque chain takes a steady approach to growing its business.
Developing a footprint to maximize return on investment, this fast casual chain ensures that it can efficiently offer a distinctive menu that is freshly prepared in an open kitchen.
Featuring a production area that's one-third smaller than its older restaurants, the new Fazoli's prototype maximizes efficiency and minimizes throughput time and staffing levels.