Chain News & Profiles

Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.

Open Kitchens and Broad Menus Define Foodservice at Rutter’s

No fewer than three of the country’s most forward-thinking c-store chains, all offering made-to-order food ordered by kiosk, are based in the Keystone State of Pennsylvania.

The University of Vermont’s Campus Residential and Dining Hall with a Teaching/Classroom Kitchen

Central Campus Dining Hall joins the University of Vermont’s (UVM) dining operations. This Burlington, Vt., dining operation was built as part of the new 695-bed Central Campus Residence Hall and the newly renovated Bailey/Howe Library. The university expects the building, which opened in August 2017, to receive LEED Gold certification.

Firebirds Energizes with a New Design

The old-school steakhouse has its place. Plenty of occasions call for a more formal experience, something that features the old-school sophistication of low lighting, rich woods and white tablecloths.

Rotolo’s Returns to its Roots

Rebranding usually looks to a restaurant’s future, but the shift of Rotolo’s Pizzeria to Rotolo’s Craft & Crust also pays homage to the chain’s past.

Melt Shop Wants to Take the Leap

It would be fair to describe Melt Shop founder and CEO Spencer Rubin as a meticulous person. After setting his sights on a career in the restaurant industry as a child, he has spent much of his life building the skills necessary to be a success.

I Heart Mac & Cheese Focuses on Efficiency

This comfort food specialist relies on a franchisee-friendly kitchen and simple operations to fuel growth.

Willie Jewell’s Keeps it Old School

Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.