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Kelsey Nash

Managing Editor, FoodServiceDirector.com

Articles by
Kelsey Nash

Page 2

The most notable openings of 2016

2016 was a busy year for restaurant openings, with everyone from Chipotle to Pepsi launching revamped or brand new concepts. Here’s a look at the most notable openings of 2016, divided into seven categories: offshoots, brand extensions, fried chicken brands, poke brands, new spots from the big guns, revamps and game changers.

Emerging Brands

Health-minded concepts in the fast lane

As the demand for fresh, made-to-order menus expands to all types of limited-service concepts, operators are looking to separate themselves from the fray.

Top chain jobs becoming more perilous?

Two new changes in brand leadership underscore challenges of the current restaurant climate, as the unseated execs held their respective roles for fewer than eight months.

Ignite names interim COO

Industry veteran Debra Eybers is taking up the post.

Snooze gets funding for growth

The breakfast-and-brunch brand is banking on a new investment to expand its reach.

Howard Schultz to relinquish role as Starbucks CEO

The chain’s COO will assume Schultz's post come April.

Food

Consumers' favorite taco joints

Don't expect to find Taco Bell or Chipotle on the list of Foursquare users' most-loved sources of the Tex-Mex staple. But Waffle House is there, along with one-offs in such unexpected locales as Charlotte, N.C. Here are the top 20 joints, along with why they top the rankings.

Shoney’s reveals new unit design

The layout aims to appeal to younger diners with a full-service bar and a new prepared foods section.

Church’s Chicken gets a new CEO

The QSR has tapped its EVP of U.S. operations to take the helm.

Biscuits get a boost in Bojangles’ new prototype

The chain’s new unit design will feature exhibition baking via its so-called Biscuit Theater.

Taco Bell’s new flagship packs some surprises

The chain’s fourth Cantina unit debuted a new brand logo and the sale of Taco Bell merchandise ranging from hats to bikinis.

Upscale brands opt for split concepts

As less formal eateries keep grabbing market share, some full-service spots are responding with a one-two punch: two brands under one roof.

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