While aesthetics and functionality are always top of mind when considering a new serving line solution, it’s important that operators also consider the business angle of this decision. In this article, we’ll look at modular serving lines and custom serving lines through the lens of how each option could affect an operator’s bottom line now…
MORE
Schlotzsky’s announced the opening of its first Design 1800 prototype location in Derby, Kan., which aims to better serve guests and meet demands for off-premise access.
MORE
The fast-casual salad chain Sweetgreen has appointed Starbucks veteran Wouleta Ayele its next chief technology officer.
MORE
On The Border is expanding its presence in Asia with the opening of 60 restaurants in South Korea.
MORE
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.
MORE
A new foodservice manufacturers’ representative group, Mirk Group, has entered the industry.
MORE
Wood Stone Corp., a manufacturer of stone hearth and specialty commercial cooking equipment, has a new representative in Tri-State Marketing.
MORE
Dubbed Taco Bell Defy, the 3,000-sq.-ft., two-story restaurant, like its namesake, aims to defy the drive-thru experience.
MORE
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.
MORE
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.
MORE