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The QSR drive-thrus introduce new build options for franchisees.
The deals will net more than $165 million.
At a time when the country is seeing established, successful concepts close or relocate because of rapidly escalating rents, operators are focusing on other ways to make a lease still work for them.
The multi-regional burger chain says it can move ahead on exploratory discussions that started four years ago.
Mahogany woodwork, tufted leather upholstery, prosecco on tap—this isn’t anything like the other 1,700 Denny’s around the U.S.
As the 2014 Restaurant Growth Index shows, consumers continue to loosen their purse strings and indulge in restaurant dining while on vacation.
For founder Ken Waagner, the two locations for e.a.t. spot in downtown Chicago ticked all the boxes: low build-out costs; convenient, walkable locations.
Shareholders want the restaurant chain to sell its sites, and a number of sale-leaseback companies are willing to make it happen.
As part of a plan to boost slipping profits, the burger giant plans to sell a chunk of company-owned units—largely outside the U.S.—to franchisees by the end of 2016.
Putting a value on Red Lobster isn’t a done deal in the view of some Darden Restaurant shareholders. And the only things sharper than their pencils appear to be their tongues.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow