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concepts

Concept to scout: ChocoChicken

 By Sara Rush Wirth on Sep. 01, 2014

With a name like ChocoChicken, you’d expect there to be chocolate everywhere. But that’s not the case for the latest concept in downtown Los Angeles from restaurateur Adam Fleischman of Umami Burger and 800 Degrees Neapolitan Pizzeria fame. “It’s a fried chicken sports bar,” says Fleischman.

Food

8 menu takeaways from a whirlwind LA tour

 By Patricia Cobe on Nov. 13, 2016

To stay ahead of the trends, steal these ideas from innovative LA restaurants.

Operations

Expect bumps in the road when upgrading from food truck to brick-and-mortar

By Heather Lalley on Mar. 30, 2017

Moving from a mobile restaurant to a permanent operation takes smart planning and plenty of cash.

2017 Top 500: Chicken

By Restaurant Business Staff on Jun. 07, 2017

The limited-service chicken category overall increased total sales by 8% to $22.2 billion and grew units by 4% to 14,166.

Operations

Newcomers to the retro luncheonette

By Heather Lalley on Aug. 15, 2017

The old-school lunch counter is undergoing a rebirth. The luncheonette design makes smart business sense in an ever-challenging restaurant economy.

Emerging Brands

6 just-unwrapped concepts to watch

By Heather Lalley on Nov. 30, 2017

Some of the latest concepts are ditching small footprints for Texas-sized operations.

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