The “if you build it, he will come” mantra may be shifting for some operators to “build it where they come” as more brands are opting to squeeze their restaurants into preexisting locations that already have foot traffic, like hotels, universities and grocery stores.
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A new foodservice manufacturers’ representative group, Mirk Group, has entered the industry.
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Wood Stone Corp., a manufacturer of stone hearth and specialty commercial cooking equipment, has a new representative in Tri-State Marketing.
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Dubbed Taco Bell Defy, the 3,000-sq.-ft., two-story restaurant, like its namesake, aims to defy the drive-thru experience.
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The Austin-based, fast-casual brand Hat Creek Burger is growing its leadership beyond the Lone Star State with the hiring of Atlanta-based Chris Phillips.
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Church’s Chicken has hired Claudia Lezcano as vice president of brand strategy and activation and promoted Sarah Whiticar to vice president of global business intelligence and product development.
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Steve Heeley has climbed the Pokeworks ladder. The industry veteran joined the brand in March and was promoted to CEO on Aug. 12.
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Component Hardware Group is expanding its operations after outgrowing its New Jersey distribution center and current headquarters.
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Cooking, water heating and refrigeration make up nearly 80% of energy use in restaurants, according to Online Restaurant Supplies by Stanford Sonoma. However, targeting these areas can help restaurants cut back on energy usage.
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Wendy’s is expanding its operations with upwards of 2,200 new stores — including 700 delivery kitchens — planned to open before 2025.
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The University of Pittsburgh is smoking with the launch of a new barbecue concept, Smokeland BBQ.
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The Madera Group, the parent company to more than 20 restaurant venues, announced the formation of Noble 33, a new hospitality group that will grow The Madera Group’s two existing brands, Toca Madera and Casa Madera, while developing new concepts.
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