From The Magazine

Hooters’ New Look

In time for its 30th anniversary, Hooters of America opens the first ground-up location featuring its new restaurant design.

Take a Spin!

SPIN! Neapolitan Pizza is venturing from its Kansas City hometown to California with more than 40 planned new units over the next 10 years.

The Green Team

How one small restaurant company, EatWell DC, can teach an industry about sustainable operations.

The Dunkin’ Difference

Dunkin’ Brands remains one of the consistently fastest growing franchise companies in the QSR industry. Now with expansion into California and new store designs rolling out, it’s full steam ahead.

Creative Space

Papa Murphy’s take ‘n’ bake pizza rolls out a new store prototype and plans to open approximately 100 new units a year.

Blueprint to Sustainability

CKE Restaurant Holdings Inc. partners with Ecova to develop and implement a strategy for effective resource management.

In The Huddle

As Huddle House marks its 50th anniversary, the company is rallying its franchise teammates to keep improving the efficiency and operations — starting with a brand new prototype design.

A New Era

Pollo Campero rebrands with a modern vibe; expects 20 restaurants to feature the new look in 2015.

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