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Lauren Hallow

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Articles by
Lauren Hallow

Page 4
Financing

PE firms shell out the big bucks for taco fast casuals

With Taco Cabana's parent reportedly attracting interest from private equity, here's a look at other fast-casual taco brands seeing investments from such firms.

4 emerging ethnic fast-casuals

With consumers increasingly craving ethnic fare, restaurateurs—and fast casuals, in particular— are going beyond familiar Mexican and Asian to appeal to diners with bolder global cuisines. Here are four concepts built on internationally inspired fare from South America to the Middle East.

Even with small footprints and a strict no-substitution policy, Num Pang has managed to succeed in New York’s crowded restaurant scene, with average unit volumes of about $1.8 million.

Poke is the new “it” food of the fast-casual industry, with dozens of poke-focused concepts launching over the last year or so.

Consumers are split on eliminating tipping, New Yorkers don't like mobile payment apps, mashups and communal tables are out and avocado toast is still trending. Here's a look at more findings from Zagat's National Dining Trends Survey.

More than a third of Americans are dog owners. Here's a few ideas on how to attract these canine-loving consumers to your restaurants.

The new fast-casual brand aims to bring affordable fast food to low-income areas through its unique pricing model.

Despite consumer interest in better-for-you fare, some health-focused fast casuals have been slowing growth.

Usually menued as a side, the Mediterranean specialty moves to the center of the plate at a new fast-casual startup. Here's why Dizengoff is worth watching.

A growing venture started by former executives of the retail giant and backed by Costco's founder was shaped by lessons learned from the big-box leader.

The unlikely combination of a pawn shop and fine-dining restaurant is generating head-turning volumes for a partnership that includes a creator of the nation's highest-grossing independents.

The upscale bakery-cafe features the Israeli specialties of founder Tzurit Or, who is currently responsible for everything from the menu to the design of the restaurants. Here's what the concept is like and what the future holds.