by Megan Glenn | Jul 17, 2023 | News
Many concepts are experimenting with renovations and new prototype designs in order to maximize profits and efficiency for franchisees. In the case of Mooyah Burgers, Fries and Shakes, the focus for its prototype is takeout. “I primarily like to approach it as...
by Tom Kaiser | Jun 24, 2021 | Best Practices, News
Sales pitches for virtual restaurants and ghost kitchens are certainly promising, but a panel of diverse restaurateurs and category experts shed some much-needed light on the real-world economics restaurant operators are seeing in these still-new industry channels....
by Tom Kaiser | Jun 17, 2021 | News, Top Stories
Years after delivery has dominated the conversation, restaurants are once again getting creative with non-traditional real estate opportunities, including partnering with unaffiliated brands to unlock new territories and rope in the best attributes of ghost kitchens...
by Tom Kaiser | Apr 1, 2021 | COVID-19, News, Third-Party Delivery, Top Stories
As the parent company of Famous Dave’s gradually transitions away from table service and large-format restaurants, BBQ Holdings is distilling what it’s learned from years of delivery-focused experiments to come out of the pandemic swinging as it shifts into growth...
by Tom Kaiser | Dec 16, 2020 | Best Practices, COVID-19, News, Top Stories
Reinventing a multi-unit restaurant chain before the pandemic struck is like pulling the osso bucco out of the oven just as your dinner party guests announce they’re vegetarians. Such was the situation for countless brands this past spring, including The Greene...