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White Castle Plans to Bring its First Restaurant to Texas in 2026

by Katie Lee

Columbus, Ohio — White Castle, America’s fast-food pioneer and the company behind The Original Slider®, has made a monumental announcement. For the first time in its 104 years, the family-owned business is opening a restaurant in Texas. For inaugural location will be in The Colony. The White Castle at Grandscape, is located in The Colony, near the intersection of Destination Drive and Grandscape Boulevard. It plans to serve hot and tasty Sliders, prepared on steamed buns made in White Castle’s own bakeries, beginning in summer 2026. “White Castle has been …

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Inside Bojangles’ Design Strategy

by Katie Lee

— By Jim Cannon — Location design and its impact on operations, franchisee success and guest experience. Restaurant design plays a critical role in the success of any QSR brand. From streamlining operations and supporting menu execution to shaping the guest journey, every design decision has a direct impact on restaurant performance. At Bojangles, our approach to location design evolves as we continue to grow as a brand. And, with nearly five decades of experience behind us, evolving with changing consumer, operations, menu, financial and technology trends is something Bojangles …

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Chicken Salad Chick Plans to Open New Units in 5 New States

by Katie Lee

Atlanta — Chicken Salad Chick, the nation’s only fast-casual chicken salad restaurant concept, is ready for expansion into five new states — Arizona, Nevada, New Jersey, New York and Utah — creating opportunities in key markets for experienced franchise owners who are ready to grow quickly. The brand is on pace for a record-setting year through robust sales growth and an ambitious development pipeline. Key Markets for Growth: • Arizona: Flagstaff, Phoenix metropolitan area, Prescott, Tucson • Nevada: Las Vegas metropolitan area • New Jersey: Central and South Jersey • …

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NewspeopleProduct Spotlightrestaurantssoftware/technologyvendors

Founder of Wendy’s FreshAi Joins Presto as Co-Founder and President of Presto IQ

by Katie Lee

San Carlos, Calif. — Presto, the company that pioneered drive-thru Voice AI, has tapped Michael Chorey, the founder of Wendy’s FreshAi, to join the company in order to build Presto IQ, the first AI-native dynamic data offering for the quick-service restaurant (QSR) industry. In this role, Chorey will work with Presto to grow its drive-thru Voice AI platform and lead the development of the new Presto IQ business unit. Chorey is widely recognized for pioneering AI experiences that are both operationally sound and emotionally intelligent. Presto IQ will integrate dynamic …

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construction and designfranchise developmentNewsrestaurants

Dog Haus to Open First Location in Florida

by Katie Lee

Pasadena, Calif. — Dog Haus will soon make its Florida debut. The California-born concept has signed an area development agreement with seasoned restaurant franchisees Livingston and Terri Chatman, marking the brand’s first expansion into the Sunshine State. Livingston, a notable University of Florida basketball alumnus, and his wife, Terri, bring more than 20 years of experience in franchising multiple restaurant concepts. The duo plans to open their first Dog Haus location in Tampa in late 2025 or early 2026. They are exploring potential additional sites across Florida in the years …

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Whataburger Welcomes New Chief Operating Officer

by Katie Lee

San Antonio — Whataburger has hired Jessica Reicher as executive vice president and chief operating officer. She brings more than 30 years of diverse restaurant leadership experience, with a proven track record of operational excellence, brand growth and people-first leadership. Most recently, Reicher served as president of Arby’s at Flynn Group, where she led over 360 locations across 10 states. Under her leadership, Flynn Arby’s consistently ranks at the top of the system on national benchmarks in sales and customer satisfaction. Her people development strategy resulted in industry-leading turnover improvements, …

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SPB Hospitality Promotes Construction VP to SVP of Development

by Katie Lee

Houston — SPB Hospitality, a portfolio company of Fortress Investment Group and a leading operator and franchisor of restaurant brands, has appointed Robert “Bob” J. Fargo as senior vice president of development. Fargo first joined SPB Hospitality in 2023 as vice president of construction and design. In his new role, Fargo will lead all aspects of real estate, design and construction management for SPB Hospitality’s portfolio, including J. Alexander’s, Stoney River Steakhouse and Grill, Amada, Village Whiskey, Krystal and Logan’s Roadhouse. He will be responsible for managing SPB’s national development …

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Diversified Foodservice Supply Appoints New CEO

by Katie Lee

Vernon Hills, Ill. — Diversified Foodservice Supply (DFS), a leading provider of equipment, supplies and parts to the foodservice industry, has appoinnted Lev Peker as chief executive officer. Peker brings a strong track record of leadership and growth from the automotive aftermarket industry, where he excelled as CEO of PartsID and CarParts.com. There, he successfully scaled operations, enhanced customer experience and delivered strong financial results. His deep expertise in e-commerce, operational efficiency and system modernization aligns closely with DFS’s strategic priorities. While foodservice is a new space for him, his …

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construction and designfranchise developmentNewsrestaurants

Bojangles Returning to New York City with 20-Unit Franchise Agreement

by Katie Lee

New York City — Bojangles, the North Carolina-born restaurant chain specializing in craveable breakfast and Southern-style chicken, biscuits and tea, has signed a 20-unit agreement that will bring the concept back to New York City. After a brief chapter in the city during the 1980s, this agreement marks the beginning of a new era for Bojangles in the city. The agreement, spearheaded by experienced restaurant owner and operator Habib Hashimi and Hashimi Holding Corporation, is expected to bring Bojangles to New York City over the next 10 years, with the …

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Cutting Cooler Costs

by Katie Lee

— By Steve Benes — Designing a smarter barrier strategy for your walk-in cooler with air curtains. Walk-in coolers are critical for restaurants and cafeterias to store perishable goods, but they also contribute significantly to energy consumption. To maintain consistent low temperatures, walk-in coolers run continuously with little to no relief. Research from the National Renewable Energy Laboratory (NREL) suggests that refrigeration accounts for about 20% of the total energy use in restaurants, making it a major driver of utility costs. Every time the cooler door is opened, warm air …

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