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Broken Yolk Cafe Names Director of Franchise Development

by Katie Lee

San Diego — Broken Yolk Cafe, a category-leading breakfast franchise based out of San Diego, has appointed Bodine Berger to serve as its director of franchise development. Berger will be the latest addition to a franchise sales team that has tripled in size over the last 12 months. Previously, Berger has held development roles with Eggs Up Grill, Steak ‘n Shake and Domino’s Pizza. In recent years, Broken Yolk Cafe’s franchise opportunity has expanded across Arizona, California, Idaho, Nevada and Texas, bringing it to a systemwide total of 42 cafe …

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Tom’s Watch Bar Names Chief Executive Officer

by Katie Lee

Denver — Tom’s Watch Bar has appointed Shannon McNiel as chief executive officer, effective immediately. McNiel, previously co-CEO and an experienced operator who has led the brand since November 2024 in close partnership with co-CEO Brooks Schaden, will now lead Tom’s Watch Bar as the brand continues to evolve and strengthen its position as a leading concept in the consumer entertainment and sports experience category. Schaden will return to his role as CEO at SIF Partners, the investment firm that owns Tom’s Watch Bar, and will continue to support the …

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construction and designCover Storyfacilities managementFrom The Magazineremodelsrestaurants

Sky High is the Limit

by Katie Lee

— By Katie Lee — Mellow Mushroom, the psychedelic pizza franchise known for its imaginative pizzas, hand-tossed stone-baked dough and unique atmosphere, projects a laid-back vibe but is anything but ‘mellow’ in its ambition. One year after marking its 50th anniversary, Mellow Mushroom spent 2025 not basking in the glow of its half-century of success but rather laser-focused on improving restaurant operations and rolling out a new store prototype. Today, those investments are paying off. “In 2026, our milestones have been about disciplined growth and evolution: 8 new locations signed …

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Pollo Campero Names CEO of its U.S. Business

by Katie Lee

Dallas — Pollo Campero, the Guatemalan-born quick-service restaurant known for its fried and roasted chicken, has named Julio Sánchez CEO of its U.S. business, effective immediately. Most recently, he served as chief operating officer of CKE International (Carl’s Jr.), and previously held leadership roles at Pizza Hut, Burger King and Church’s Chicken. With more than 25 years of experience, Sánchez has led operations, franchising, development and transformation across North America, Latin America, the Caribbean and Europe. As CEO, Sánchez will lead the next phase of profitable growth for Campero USA, …

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Ford’s Garage Opens its First Tennessee Location

by Katie Lee

Chattanooga, Tenn. — Ford’s Garage, a one-of-a-kind dining concept inspired by the heritage of the Ford Motor Company, is officially open in Chattanooga, marking the brand’s first restaurant in Tennessee and its 36th in the U.S. Located near Hamilton Place Mall, the new 8,000-square-foot restaurant offers seating for approximately 250 guests. The restaurant joins one of Chattanooga’s busiest retail and dining corridors, near popular attractions including Lookout Mountain, Ruby Falls and Rock City. Known for its immersive automotive-themed atmosphere, Ford’s Garage combines vintage 1920s service station décor and Ford memorabilia …

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Tropical Smoothie Cafe® Signs 40-Unit Deal for New York and Connecticut

by Katie Lee

New York City — Tropical Smoothie Cafe has signed a 40-unit franchise development deal across New York and Connecticut with franchisee Aurify Kingstar. The first location is planned to open in early 2027. With more than 1,750 cafes and a robust development pipeline, the brand is on track to open its 1,800th location by the end of 2026.  As part of its continued investment in franchise development, Tropical Smoothie Cafe recently appointed Joe Sieve to the position of chief development & growth officer. The 40-unit deal will expand Tropical Smoothie Cafe’s …

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Freddy’s Frozen Custard & Steakburgers Opens 600th Restaurant

by Katie Lee

Wichita, Kan. — Freddy’s Frozen Custard & Steakburgers has reached a major milestone by opening its 600th restaurant on Oct. 12. The new restaurant, which is owned and operated by long-time Freddy’s franchisee Charleston Custard, is located in Beaufort, S.C. The 600th restaurant is an endcap, no-drive-thru prototype as part of Freddy’s recent initiative to introduce more flexible development formats that can accommodate a wider range of real estate opportunities and support continued brand growth. Additionally, the new location features seating for 65 guests and an outdoor patio. “Opening our …

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Krispy Kreme to Open 30+ New Units Across New York Metro Area

by Katie Lee

Charlotte, N.C. — Krispy Kreme, Inc. has signed a franchise development agreement with Original Entrepreneurs LLC to open 33 Krispy Kreme shops across the New York metro area over the next 5 years. The shops will be developed in New York City and the surrounding region, including Long Island and New Jersey. The Original Entrepreneurs group, a long-time Krispy Kreme franchisee and experienced quick-service restaurant operator, currently operates 12 Krispy Kreme shops. “We’re pleased to continue growing with Original Entrepreneurs,” says Josh Charlesworth, CEO of Krispy Kreme. “This development agreement …

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Snooze Eatery Appoints New COO as Brand Nears 70 Locations

by Katie Lee

Denver — Snooze Eatery has named Amy Hom chief operating officer, effective Sept. 28. With more than two decades of restaurant and hospitality experience, Hom has led operations for some of the industry’s most recognized brands. At Snooze, Hom will lead restaurant operations and work closely with field leaders and teams across the organization to elevate hospitality, strengthen operational accountability and ensure restaurants have the tools and support to deliver an exceptional guest experience. Her appointment represents an intentional investment in experienced operational leadership. “Amy understands that great restaurant operations …

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Grease Happens

by Katie Lee

— By Lauren McCormick — Why smart facilities stay ahead of the mess. There is a lot to love about a great restaurant — the food, the atmosphere, the satisfied customers. But behind every busy kitchen is something most people never think about: the grease trap. It is not glamorous and when ignored, it quickly becomes everyone’s problem. What Is a Grease Trap, and Why Does It Matter? A grease trap is a device that catches fats, oils and grease (often called FOG) before they flow into the city’s sewer …

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