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BRIX Holdings Enters Four-Unit Franchise Agreement in Arizona, Missouri

by Hayden Spiess

Dallas — Dallas-based food-and-beverage franchising company BRIX Holdings LLC has entered into an agreement with franchise owner Richard Stassi to open four new units in Arizona and Missouri. Stassi will open three Smoothie Factory + Kitchen and Red Mango co-branded shops within the next three years in metro Phoenix and Scottsdale, Arizona. The first of the units is scheduled to open in early 2025. Franchisee Gary Patel signed the fourth deal with Stassi and will open a Red Mango store in Kansas City, Missouri, in early 2025, marking the first entry …

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Darden Restaurants Agrees to Acquire Tex-Mex Chain Chuy’s for $605 Million

by Hayden Spiess

Austin, Texas and Orlando, Fla. — Darden Restaurants (NYSE: DRI) has agreed to acquire Chuy’s Holdings (NASDAQ: CHUY) for $605 million in an all-cash transaction.  The Tex-Mex restaurant chain — which owns and operates 101 full-service restaurants across 15 states — will join Darden’s existing restaurant portfolio, which includes Olive Garden, LongHorn Steakhouse and Ruth’s Chris Steak House, among others.  Under terms of the merger agreement, Orlando-based Darden will acquire all outstanding shares of Chuy’s at $37.50 per share. The purchase price represents a 40 percent premium to the Austin-based company’s …

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franchise developmentNewsrestaurants

Layne’s Chicken Fingers to Open 18 Restaurants in Georgia

by Hayden Spiess

Roswell, Ga. — Fast-casual food-and-beverage concept Layne’s Chicken Fingers has signed a franchise deal to open 18 restaurants in Georgia. The first of the new units is scheduled to open this October in Roswell, roughly 20 miles outside Atlanta, marking the brand’s first entrance into the state. Franchisees Alvin Shah, Shahid Panjwani and Seth Bickle will own and operate the restaurants. 

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Rusty Taco to Add 14 New Locations by Year End

by Katie Lee

Dallas — Rusty Taco, a street-style taco restaurant, plans to open a total of 14 new units by year end. Recent openings in both streetside settings and non-traditional venues have marked significant milestones for Rusty Taco, integral to the brand’s strategic growth plans. With more than 30 locations currently open, the addition of 14 new units signifies a 40% increase in growth and a monumental achievement for the brand. “There’s no better way to spend time with your loved ones than to relax and eat tacos,” says Denise Fenton, co-founder …

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franchise developmentNewsrestaurants

Dave’s Hot Chicken on Track to Have 300 Units Open by Year End

by Katie Lee

Pasadena, Calif. — Founded in 2017 in East Hollywood, Dave’s Hot Chicken is on track to reach a milestone of 300 units open by the end of 2024 after rounding the 200-unit milestone in the first quarter. The brand now has over 206 locations in the United States, Canada and the Middle East — with more than 990 units signed to date (including its recently signed agreement with Azzurri Group to open 60 locations in the UK and Ireland, with the first location planned to open in London by first …

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Newspeoplerestaurants

Hard Rock International Hires President of Hard Rock Cafe & Retail Division

by Katie Lee

Hollywood, Fla. — Hard Rock International has appointed long-time restaurant and hospitality leader Eric Martino as president of the Hard Rock Cafe Division, overseeing operations of the company’s nearly 200 eateries around the world. Additionally, Martino will oversee Hard Rock’s retail division on a global scale. He reports to Jim Allen, chairman of Hard Rock International and CEO of Seminole Gaming. “We’re excited to welcome Eric, whose extensive background in culinary arts, marketing and operations will further elevate the already outstanding Hard Rock dining and retail experience,” says Allen. Martino …

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construction and designfranchise developmentNewsrestaurants

Jack in the Box to Return to Chicago for the First Time in 40 Years

by Katie Lee

San Diego — Jack in the Box Inc., a leading franchisor in the quick-service restaurant industry, is making a highly anticipated return to the Chicagoland market — for the first time in more than 40 years. The development plan includes eight company-operated units and, as part of the brand’s strategic market plan, Jack in the Box has identified more than 125 potential trade area opportunities for future corporate and franchise development in the area. The first wave of Jack in the Box locations is slated to open throughout 2025, bringing …

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Chargebee Appoints President of Go-to-Market & SVP, Global Sales

by Katie Lee

San Francisco — Chargebee, a leading subscription and revenue growth management platform, has named Brian Clark as president of go-to-market and Andrew Sherwood as senior vice president of global sales. Clark and Sherwood will accelerate Chargebee’s go-to-market focus on helping companies capture the opportunity in the evolving market with Chargebee’s uniquely flexible and robust revenue growth management platform. Clark brings 20+ years of experience in executive leadership roles at industry-defining companies. Most recently, he served as chief revenue officer (CRO) at Vista-backed Work Management Software company Wrike. Sherwood will lead …

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franchise developmentNewsrestaurants

Toastique to Debut in North Carolina on July 20

by Katie Lee

Charlotte, N.C. — Toastique, the vibrant, artisan toast and juice café, will open its first storefront in the state of North Carolina on July 20, 2024. Located in the popular South End neighborhood of Charlotte, N.C., the new location will be one of the few offering plant-based vegan soft serve. Known for its gourmet toast creations, smoothie bowls, nutrient-rich cold-pressed juices, espresso and coffee, and other convenient grab-and-go options, the Charlotte location will be operated by franchisees and husband-and-wife duo, Chris and Angela Bjorson. This is the first of 3 …

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Sustainable Equipment Ecosystem

by Katie Lee

— By Jay Fiske — IoT & S3: How connected equipment improves restaurant safety, service and sustainability. Every restaurant facility manager is acutely aware of how critical their back-of-house equipment (cooking, refrigeration, HVAC, etc.) is as the lifeline of their operations. When these machines go down, or an issue arises, the result is often costly health or safety concerns that can force facility closures, negatively impact customer satisfaction, and harm brand perception. In addition, back-of-house equipment also drives the bulk of the very heavy energy use in restaurants — driving …

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