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Emerging Brands

New brands and soon-to-open concepts worth watching

Emerging Brands

Buffalo Wings & Rings tries fast-casual service in new design

The high-volume chain plans to open a restaurant providing self-service as well as table service, for beer and food. New technology will be the enabler.

Emerging Brands

Beef 'O' Brady's parent opts for a brick-and-mortar new chicken concept

The Hatchery will feature an array of chicken items in a limited-service format with an emphasis on to-go.

Emerging Brands

Chili's parent is going big-time into virtual concepts

By Peter Romeo on Aug. 12, 2020

Brinker International's first venture is already generating sales at the rate of $150 million a year, and several more brands are in test.

Emerging Brands

Longtime a.m. rival of Dunkin’ raises the competition

By Peter Romeo on Aug. 11, 2020

The Cumberland Farms c-store chain is introducing an in-store bakery-cafe featuring freshly made foods and coffees.

Emerging Brands

Robert Earl says he’s out to save independent restaurants

By Peter Romeo on Aug. 06, 2020

Not coincidentally, his new virtual venture may add to his success, too.

Emerging Brands

Catching up with the Future 50 graduates

By Joe Guszkowski on Jul. 08, 2020

Twelve chains from last year's ranking outgrew the list. Where are they now?

Emerging Brands

What’s trending in the Future 50?

By Heather Lalley on Jul. 08, 2020

Here are 10 currents arising from this year’s list.

Emerging Brands

Shake Shack named 2020 Pacesetter Award winner

By Restaurant Business Staff on May 15, 2020

The fast-casual burger brand continues to grow through strong leadership and innovation.

Emerging Brands

Naansense gets investment from Venture Kitchen to grow into a national brand

By Heather Lalley on May 14, 2020

The two-unit Indian fast-casual concept joins Venture Kitchen’s portfolio, which includes Blackwood BBQ and INVICTO.

Emerging Brands

Top 500: A changing of the guard in family dining

By Peter Romeo on May 13, 2020

Daytime dining brands are stealing the mantle of old-guard three-meal concepts.

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