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Emerging Brands

New brands and soon-to-open concepts worth watching

Emerging Brands

How an emerging chain is rethinking Chinese takeout

Junzi Kitchen, which recently received $5 million in an early funding round, is looking at ghost kitchens and other outside-the-box models to fuel its growth.

Emerging Brands

Mad Greens and Snappy Salads merge

The fast-casual salad concepts will continue to operate under their own brands, with Darden Coors as CEO of the newly formed Salad Collective banner.

The grocery chain, which is expanding its full-service restaurant concept, opened a food hall at a new store in downtown Cincinnati.

Bill Phelps is now the CEO of Dave’s Hot Chicken, a growing fast casual selling spicy chicken tenders and sliders.

The growing “pour house” brand is finding success with local brews, comprehensive employee training and an expanding events business.

After closing nearly two dozen units, the sandwich and soup concept is reentering growth mode under Gold Star Brands ownership with a smaller prototype and renewed focus.

Social media is generating buzz for The Dolly Llama, a four-unit dessert concept based in Southern California.

Diversification into new concepts is sweeping through casual dining in particular. Here’s a rundown of who’s trying what.

The polished-casual operator intends to stay in the high end of the casual market with a new steak and seafood venture.

The 13-unit, full-service taco concept plans to nearly quadruple the size of its commissary early next year as it gets ready to expand.

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