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concepts

Emerging Brands

Honeygrow to deliver a mini-sized concept

 By Heather Lalley on Oct. 04, 2017

Downsized Minigrow will feature fewer menu items and ingredients.

Operations

Rick Bayless shutters Chicago neighborhood restaurant

 By Heather Lalley on Jan. 22, 2018

Bayless is the latest in a string of household-name operators to close units amid industry challenges.

Concept to Scout: Martha Stewart tries a cafe

By Bonnie Tandy Leblang on Apr. 16, 2015

Martha Stewart may have started in the foodservice world with a catering company, but it’s taken her until now to make the jump to restaurants.

Emerging Brands

Concepts making a splash

By Peter Romeo on Feb. 02, 2017

A Hooters with flat-chested staffers and no table service was just one of the startling new concepts to emerge this week. Here's a rundown of ventures that merit a look.

Financing

This week’s head-spinning moments: 5 Hail Marys

By Peter Romeo on May 05, 2017

Applebee's is ready with financial rescues for franchisees, Buffalo Wild Wings is testing off-premise-only stores, Bravo Brio has a new concept it's weighing, Dunkin' is shrinking the menu as a cure-all, and Potbelly was given a bitter pill to swallow by the city of Chicago.

Food

3 trends today's groundbreaking concepts share

By Heather Lalley on Jun. 26, 2017

The most intriguing new restaurants around the country are staying on top of today’s trends. These concepts will be the focus of the closing session at next month’s Restaurant Trends & Directions conference in Chicago.

Emerging Brands

4 ways a growing coffee chain is keeping its indie vibe

By Heather Lalley on Oct. 13, 2017

Here’s how Colectivo has sidestepped the chain backlash being waged by young consumers.

Emerging Brands

Restaurateur Sam Fox plots a busy 2018

By Heather Lalley on Feb. 07, 2018

The Phoenix-based multiconcept operator plans to open 19 new units, including one first-time expansion, this year.

Inside Starbucks’ new express unit

May 01, 2015

The new mini-store measures just 543 square feet and is designed to get customers in and out quickly. That means no blended drinks.

Operations

Food Halls 2.0: New twists on a fast-growing format

By Lauren Hallow on Feb. 14, 2017

There’s no end in sight to the food hall trend, but as competition grows, new concepts have to go beyond the standard formula to show why they’re worth visiting.

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