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honeygrow Celebrates 50th Opening

by Katie Lee

Philadelphia — honeygrow has opened its 50th restaurant, in Lancaster, Pa. This milestone reflects the brand’s strength and growth trajectory since its launch in 2012. Since opening its first location in the Rittenhouse neighborhood of Philadelphia, honeygrow has expanded across seven states. The growing fast-casual concept will enter the Cleveland and Akron, Ohio, markets this fall. Located at 1050 Christopher Place in Crossing’s Plaza, honeygrow Lancaster opened on Aug. 30. honeygrow joins other brands such as Wegmans, Shake Shack, Nothing Bundt Cakes and Reel Cinemas; it is also strategically positioned …

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NewsProduct Spotlightrestaurantssoftware/technologyvendors

Chili’s Grill & Bar Partners with Ziosk

by Katie Lee

Dallas — Ziosk, the pioneer of pay-at-the-table and a leading restaurant ordering and payment platform, has teamed up with Chili’s Grill & Bar. Through this partnership, Chili’s has rolled out Ziosk tablets to more than 1,100 locations to simplify the payment process, right at the table. Ziosk’s innovative pay-at-the-table solution eliminates the wait time associated with paying the bill, providing a frictionless, secure process that drives loyalty and charity program participation and optimizes service. With a 90% adoption rate, pay-at-the-table is a reliable way to empower guests and offer more …

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Newspeoplerestaurants

Nothing Bundt Cakes Names New COO

by Katie Lee

Dallas — Nothing Bundt Cakes, the nation’s largest specialty cake company and a rapidly expanding franchisor, continues to build out its senior leadership team with the appointment of a new chief operations officer, Wanda Williams.  Williams joins Nothing Bundt Cakes from Yum! Brands, where she served as head of global franchising. In that role, she led overall franchise system management and franchisee relations across four major brands, working with over 1,500 franchisees. Prior to that, she was vice president of operations at Pizza Hut, responsible for enhancing the restaurant and delivery experience …

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construction and designfranchise developmentNewsrestaurants

Sweetgreen Opens First Ohio Restaurant

by Katie Lee

Columbus, Ohio — On Sept. 4, 2024 national restaurant brand Sweetgreen opened its first-ever restaurant in Ohio, located near Columbus. Ahead of the opening, Sweetgreen’s co-founder and chief executive officer, Jonathan Neman, had this to say: “We can’t wait to open the doors at our flagship Ohio restaurant in this lively Columbus neighborhood. With local ingredients sourced from across the Midwest, we’re excited to bring the Sweetgreen flavor to Columbus’ iconic food scene. It’s been a long time coming, and we are so grateful to the Columbus community for embracing …

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franchise developmentIndustry Voicesrestaurantssoftware/technology

Transforming Operations

by Katie Lee

— By Gregg Majewski — Propel your restaurant forward with digital transformation. Technology in the restaurant space is rapidly evolving as we enter a digital era. Every day, restaurants are taking new steps toward improving the guest experience. Virtual kitchens, mobile ordering and contactless payments have become commonalities, and while it may seem like a tall order, leaning into digital transformation is imperative for the evolution of a modern-day restaurant. Digital transformation does not always involve leveraging technological advancements. For example, it can also mean compiling dining analytics and using …

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MaintenX Refrigerants ASHRAE quote
Content Partnerfacilities managementFeaturesgreen building/LEEDgreen newsHVAC/RMaintenXremodelsrestaurantsretailerssoftware/technologysupply chain

Prep Now for HVAC Manufacturer Backlogs, Service Delays in 2025

by Sarah Daniels

An approaching shift in refrigerants for heat pumps and air-conditioning systems will have far-reaching implications for restaurant and retail operators, potentially delaying the availability of new equipment, replacement parts and access to the service providers needed to install or repair them. “In the months before a rule change like this, everybody starts to scramble to get ready,” says John Brightwell, regional project manager at facilities repair service provider MaintenX. “We’ve budgeted for this and have adjusted our equipment, tools and training to install and service the new systems; but if …

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franchise developmentNewspeoplerestaurants

Black Bear Diner Taps Industry Veteran as New Chief Operations Officer

by Katie Lee

Redding, Calif. — Black Bear Diner, a leading full-service family dining concept known for its cabin-themed dining experience, has appointed Art Kilmer as chief operations officer (COO), replacing Jeff Guido, who retired on Aug. 14. This strategic hire underscores the company’s commitment to operational excellence and positions Black Bear Diner for continued expansion. Kilmer brings over two decades of restaurant industry experience, most recently serving as COO for P.F. Chang’s for 6 years, where he was responsible for more than 200 domestic restaurants and worked with more than 95 international …

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construction and designfranchise developmentNewspeoplerestaurants

Paris Baguette Names VP of Operations & VP of Development

by Katie Lee

Moonachie, N.J. — Paris Baguette, the renowned global bakery café franchise with over 170 locations across the U.S., has welcomed Norm Ginsberg to the team as its new vice president of operations. After 17 years with Bowlero, working his way up to key leadership positions, Ginsberg has developed a keen sense of what it means to always deliver the best possible experience through proper recruiting, training and operational systems. Ginsberg will oversee all operations aspects of Paris Baguette’s expanding network, focusing on maintaining the elevated guest experience, streamlining operations and …

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construction and designfranchise developmentNewspeoplerestaurants

FAT Brands Bolsters Development Team with 2 New Senior Hires

by Katie Lee

Los Angeles — FAT (Fresh. Authentic. Tasty.) Brands Inc. has hired Ammy Harrison as senior vice president of non-traditional development and Maiyo Hood as vice president of international development. The new team growth underscores FAT Brands’ commitment to driving organic growth, especially non-traditional and international. Year-over-year, the brand continues to build upon its over 2,300-unit global footprint. Harrison brings nearly 25 years of industry experience with high-growth restaurant brands, including spearheading non-traditional growth at Papa John’s International, Inc. Prior to joining FAT Brands, Harrison also served as vice president of …

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green newsIndustry Voicesrestaurantssupply chainwaste management/recycling

Breaking Down Food Waste

by Katie Lee

— By Ray Hatch — The shocking truth about food waste: how businesses can drive positive change. Each year, a significant portion of the United State’s food supply goes unsold and uneaten, leading to about 145 billion meals ending up in landfills annually. This accounts for 38% of all food in America, with over half of the food waste originating from the food and grocery industry. As consumers are increasingly seeking environmentally friendly practices and a diverse range of high-quality food options, this puts pressure on food purchases, inventory management …

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