[2009-11-20] First Maryland Vapiano unit set to open in Bethesda Row.

[2009-11-17] Mexican chain's first European location set to open in London in April of 2010.

[2009-11-17] Six stores to open in the Bahamas, with an additional 25 throughout the Caribbean region.

[2009-11-16] Pizza chain signs extension through September 2015 to be exclusive pizza vendor in Dallas' American Airlines Center.

[2009-11-16] Maui Wowi unit in Muskegon, Michigan, the latest test location for co-marketing pilot program.

[2009-11-13] Opening will include fundraisers for two local high schools.

[2009-11-12] First LEED restaurant in Pittsburgh will open in May of 2010.

[2009-11-12] BH Acquisition LLC buys Boneheads Seafood from Raving Brands, plans to open 150 units in 10 years.

[2009-11-12] Plan includes opening about 1,000 new restaurants and reimaging 2,300 existing locations worldwide in 2010.

[2009-11-12] Quick-serve salad concept recognized as one of Dallas' fastest-growing privately held companies.

[2009-11-09] Agrees to franchise deals for Boston, Washington D.C., Atlanta, Orlando, Miami, New Orleans, and elsewhere.

[2009-11-05] Chain will also open 30th franchised unit on November 9.

[2009-11-04] Expansion onto campuses of colleges and universities led by food management company Sodexo.

[2009-11-04] Franchise agreement to bring two units to the Charlotte area.

[2009-11-03] First of 10 planned Houston-area franchises through Hi Rise Amenities opens in Williams Tower.

[2009-11-02] Fast casual signs franchise deal with PhaseNext Hospitality for 12 units in five years.

[2009-11-02] First New Jersey unit opens in Brunswick.

Your Next Crew
Lou Klaiman, vice president of operations for Pollo Campero, explains what to look for in your next crew members and what a new store means for your existing employees.

Franchising in a Recovery
One year since the economic collapse brought restaurant growth to a standstill, some quick serves have started to see signs of recovery.

Building on a Budget
Tracey Barker and Barton Mills of Back Lot Productions explain how to keep buildout costs under control in a second location.

Uptown Kitchen
Desiring to launch a fast-casual restaurant that offers healthier fare, Jonathan Lutz opened Uptown Kitchen—with a menu focused on fresh ingredients.

The Credit Thaw
Companies looking to grow during the recession were running into a frozen credit market, but that might finally be changing.

The 2009 QSR 50
Last year was supposed to be a down time for the restaurant industry, but the nation’s largest quick-service chains decided not to go along.

SBA Isn't Helping
With banks still recovering from a housing bust and volatile market, acquiring loans is difficult, especially for small operations.

Try, Try Again
Chris Cheek, VP of franchise development at Bruegger’s , details what might keep a brand from greenlighting your next store.

Second Site
John Pepper, CEO of Boston-based Boloco, weighs the pros and cons of accepting a B location over an A.