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construction and designNewsrestaurants

Modern Market Eatery to Open First Drive-Thru Location

by Katie Lee

Denver — Modern Market Eatery, a Colorado-based fast-casual concept specializing in scratch-made foods using clean ingredients, will open the brand’s first drive-thru restaurant in Colorado Springs in the First & Main Town Center on Nov. 17. The new company-owned restaurant is the third Modern Market Eatery location in Colorado Springs. Offering dine-in, drive-thru and delivery options, it will serve the full Modern Market menu, including the new winter menu, which launched on Nov. 1, featuring eight new dishes. The space offers seating for 84 guests between the dining room and …

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franchise developmentNewsrestaurants

Potbelly Signs 22-Shop Agreement in Seattle-Tacoma Region

by Katie Lee

Chicago — Potbelly Corporation has completed a deal that will expand its presence in the greater Seattle-Tacoma region of Washington state. This agreement will increase the number of shops in the area to 22 in partnership with franchisee Sound Sandwich LLC, including the transfer of ownership of nine existing restaurants. Additionally, the franchisee will develop 13 new units in King, Pierce and Thurston counties over the next 8 years. “We’re thrilled to put the Potbelly experience within the reach of more people in the Seattle-Tacoma region,” says Bob Wright, president …

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Newspeoplerestaurants

Noodles & Company Announces CEO Transition

by Katie Lee

Broomfield, Colo. — Noodles & Company has appointed one of its board members, Drew Madsen, to serve as interim CEO. Concurrently, the board has initiated a search for a new permanent CEO. Madsen’s appointment follows the decision by the board to transition to new leadership, resulting in Dave Boennighausen’s departure as the company’s CEO. Madsen brings a wealth of experience in the restaurant industry to the role of interim CEO. In his recent operating roles, he was president and chief operating officer at some of the most successful and well-respected …

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franchise developmentNewsrestaurants

Smoothie King Achieves Record Sales; Opens 60 Stores in 2023

by Katie Lee

Dallas — Smoothie King has provided its third-quarter brand update, posting record sales during period 7, marking its highest sales period in its 50-year history. The surge was driven largely by record-breaking digital sales and new product innovation. Additionally, the brand reported a 13% increase in same-store sales year over year at completion of the quarter, 60 openings year-to-date and expansion within its home market of Dallas-Fort Worth, as well as signing its first agreements in Boston. “We are proud of achieving record-breaking sales and can attribute a lot of …

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franchise developmentNewsrestaurants

Little Caesars Inks Franchise Development Agreements to Grow in Boston and Chicago

by Katie Lee

Detroit — Little Caesars, the third largest pizza chain in the world, has signed franchise development agreements that will add 15 new locations across two of the brand’s target markets. Led by two different franchisees, the developments are set to expand the brand’s presence in Boston and Chicago. The franchisees leading the brand’s latest developments include: • Pritpal Bains and Haranchal Bains, who have operated Little Caesars restaurants in California since 1999, plan to establish five new locations throughout Boston by 2027. • Karim Khowaja and Sanjeev Khatau, who have …

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Shipley Do-Nuts Appoints CFO & VP of Operations

by Katie Lee

Houston — Shipley Do-Nuts has appointed Brad Reynolds, a seasoned multi-unit restaurant executive who previously served as the CFO at Blaze Pizza and Smashburger, as its new chief financial officer. Chris Smith is also joining the leadership team as Shipley’s vice president of operations; he has held leadership roles at multiple franchise restaurant brands, including Eskimo Hut, Rave Restaurant Group and Smashburger. “We have big goals for Shipley, and Brad’s and Chris’ experiences with successful franchise systems will be a strategic advantage for us as we focus on building even …

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Berry AI Welcomes New Member of Leadership Team

by Katie Lee

Lewes, Del. — Berry AI, a leading provider of AI camera solutions for the QSR industry, has appointed Eric Marchant as the newest member of its leadership team, as its U.S. vice president of business. This addition comes as Berry AI experiences unprecedented growth in response to the surging demand for AI camera adoption within the QSR sector, aimed at enhancing the speed of service. In 2023, the quick-service restaurant industry witnessed a rapid surge in demand for advanced AI camera solutions, as businesses sought to optimize their operational efficiency …

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Pink Taco Appoints Chief Operating Officer

by Katie Lee

New York City — Pink Taco has appointed David E. Miller as chief operating officer. Miller brings almost two decades of leadership experience with other renowned brands, including Hard Rock, Carmine’s, City Winery, Joe’s Crab Shack and Virgil’s Real BBQ. In his new role, Miller will oversee operational strategy, financial management, quality control and human resources for Pink Taco. In the near term, he will spearhead the ongoing growth of Pink Taco’s flagship location in Times Square, New York City, as well as four other nationwide locations. He also will …

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Scooter’s Coffee Names Next CEO

by Katie Lee

Omaha, Neb. — Scooter’s Coffee has appointed Joe Thornton as its next chief executive officer, effective Jan. 1, 2024. Thornton currently serves as the company’s president and will succeed Todd Graeve, who will retire after serving as CEO since 2016 and after nearly two decades in the Scooter’s coffee business. “Joe has been a blessing for our business since joining as president. He’s an exceptionally experienced leader in the restaurant, franchise and retail industry, and I know Joe is the right leader for us in our next acceleration of growth,” …

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construction and designIndustry Voicesrestaurantsretailers

A Brave New World

by Katie Lee

— By Jason Hlewicki — It’s a new day in retail and restaurant construction: here are 3 realities today. As consumers are changing the way they shop and dine, the way restaurant and retail spaces are being designed and built is also evolving. New footprints and new prototypes mean fresh challenges and opportunities in both architecture and construction. A learning curve is at play today as build-and-design professionals catch up to the realities of the newest environments. By considering these three realities impacting the restaurant and retail industry, developers, restauranteurs …

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