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Emerging Brands

New brands and soon-to-open concepts worth watching

Emerging Brands

How a legacy Southern-cooking brand is ramping up for franchisees

This Is It Southern Kitchen began in 1983, but it’s aiming to bring its classic dishes to new audiences as it expands.

Emerging Brands

IHOP fires up a new concept

Flip’d by IHOP, a fast casual, will feature many IHOP specialties adjusted for eating on the run.

The prototype for Clark Crew BBQ has opened, the first of several new concepts the company says it will unveil by Jan. 1.

Victor Albisu’s Taco Bamba is drawing long lines by serving unexpected ingredients.

The supermarket chain, in a partnership with delivery-only kitchen operator ClusterTruck, once again blurs the lines between grocery and restaurants.

Morton, 38, came from a long line of restaurateurs.

The latest Time Out Market is a 50,000-square-foot showcase of the city’s top chefs.

With new leadership, gluten-free concepts The Little Beet and The Little Beet Table are working to merge operations to scale the brands.

The renowned D.C. chef is expanding his geographic footprint.

Coolgreens, whose CEO has franchisee experience, is taking care to boost efficiency and put in place comprehensive training for its franchisees.

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