Judy Kneiszel

Mississippi-based Newk's Eatery offers homestyle classics.
March 2014

Mississippi-based fast casual enhances its menu and service experience.

Florida based fast casual Little Greek offers Mediterranean dishes like kebabs.
February 2014

Florida-based eatery adapts Mediterranean flavors to the American palate.

Piada serves Italian street food with Chipotle ingredient bar style model.
January 2014

Ohio-based concept brings Italian street food into the fast-casual setting.

June 2011

The “New York” in Gandolfo’s New York Delicatessen represents the style of food, not the location, considering none of the restaurants bearing the name are in the Big Apple.

May 2011

The health benefits of a Mediterranean diet have been getting a lot of attention in recent years, and quick-serve restaurants have also been a “big thing,” says Alon Mor, founder of Garbanzo Mediterranean Grill. And the economy … well, two out of three isn’t bad.

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April 2011

Ron Graves, CEO of Pinkberry, says the six-year-old frozen yogurt chain could be growing faster than it already is, but that the bar is set high for potential partners.

“We have thousands of inquiries from people who want to be franchisees, but we have a very distinct screening...

April 2011

Since the late ’80s, New York City has had a secret: a sweet, creamy, frozen dairy dessert that won’t mess up a model’s diet, or anyone else’s for that matter.

The secret has gotten out, however, as Tasti D-Lite stores have opened in places as close to the Big...

March 2011

To most of its customers, Magic Wok is a destination for a quick, tasty, healthy Asian meal. For founder Tommy Pipatjarasgit, Magic Wok represents the realization of his father’s American dream.

March 2011

Teriyaki Experience, a Canadian-based Asian quick-serve chain with more than 100 units in Canada and locations in Europe, South and Central America, the Caribbean, and the Middle East, is gaining ground in the U.S., with eight open locations and 15 more set to open this year. Another 15 are...

February 2011

To encourage return visits, a fast-casual restaurant that serves only healthy food must make taste paramount, says Anthony Leone, founder of Energy Kitchen. That’s why at Energy Kitchen, the menu includes nontraditional ingredients like bison and ostrich.

“We work very hard on...

January 2011

Barbecue is both family food and community food, says Shane Thompson, founder of Shane’s Rib Shack. He says people enjoy it at backyard gatherings, tailgate parties, family events, and—for the past eight years—at a growing number of restaurants Thompson started with little more...

December 2010

Golden Chick, with stores in Texas and Oklahoma, maintains a philosophy of controlled, concentric, regional growth—except for one very big exception.

“We should see our first unit in China open some time next year,” says Golden Chick president Mark Parmerlee.

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December 2010

The founders of Ranch One, Ori Gottlieb and Mordechai Davidi, had one goal in mind when they opened their first restaurant next to the Ed Sullivan Theater in New York City: They wanted to have the No. 1 grilled chicken sandwich concept in the country.

That was 1990. In 1997, restaurant...

November 2010

As a nurse, Sandra Begly-Brown wanted to add a healthier food alternative to the shopping mall offerings she saw, so she combined her interest in nutrition with a love of baking and an entrepreneurial spirit to create Didoughs Twisted Pretzel Company. 

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November 2010

Robert Israel says the first time he tasted kettle corn, he “freaked out.”

“I was a New Yorker,” he says. “I came to visit my sister in Colorado and had kettle corn at the Boulder County Farmer’s Market. I had never had it...

October 2010

Every time David Jones opens a Blazing Onion Burger Company, the bar grows. Jones, CEO of the Pacific Northwest gourmet burger chain he founded with his wife, Lorri, says he is still searching for the right hybrid of fast-casual restaurant and full-service bar.

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October 2010

Freebirds World Burrito relies on a long list of ingredients and a modern atmosphere to bring customers through the door. Offering beer and wine just helps “eliminate the veto vote,” says the chain’s president, Bryan Lockwood.

October 2010

David Kostman, founder of Nanoosh Mediterranean Hummus Bars & Counters, says his goal is to have people walk out of his four New York City restaurants saying they experienced great food and great ambiance, and that the check wasn’t very high. Offering an...

September 2010

La Boulange Bakery and Café prides itself on being an authentic French bakery, from its round crusty loaves to the open-face sandwiches it serves on the bread.

September 2010

Sheila McCann, founder of House of Bread Bakery Café, says foodservice has similarities to her former occupation as a criminal trial attorney.

“You have to give it your undivided attention and always think on your feet,” she says. “Foodservice...

August 2010

The founders of Cheeseburger Bobby’s know consumers have a lot of choices, so they are always searching for ways to stand out from the crowd. The Build Your Own Burger Bar is one of those ways.

August 2010

Many of the recipes for the salsas made fresh daily at Chilorio’s Very Mexican came from the mother of the Monterrey, Mexico-born founder of the concept, Diego Cortes. The recipes were tweaked by Chilorio’s executive chef Antonio Marquez, whom Cortes calls...

August 2010

According to the founders of EVOS, ketchup matters. So much so that they created the Ketchup Karma Bar at their concept where diners select from four flavors. 

The ketchups are housemade and flavors are Garlic Gravity, spicy Cayenne Fire Walker, smoky...