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Emerging Restaurant Chains
Taylor Gourmet—which does about 20 percent of business in catering and delivery—is open for lunch and dinner seven days at its two locations.
Capriotti’s Sandwich Shop
Ambitious plans are underway for the Las Vegas–based chain to grow to 500 operating and profitable stores by the end of 2015.
Rising Roll Gourmet
The Atlanta-based chain has 12 locations open with five more set for 2010.
Dickey’s Barbecue Pit
2009 left the 69-year-old smoked-meat concept leaner, meaner, and poised for growth.
The Denver-based chain takes advantage of the area's transient population that misses its hometown barbecue.
Forty percent of all T Salon in-store sales are beverages, 30 percent are tea leaves carried out to be prepared by the customer at home, and the rest is food and tea accessories.
The store serves 50 varieties of tea, plus soups, sandwiches, and salads made in-house in a 300-square-foot kitchen/prep area.
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Food & Beverage
Marc Halperin: Resident F&B Expert
Ingredients & Dayparts
Denise Lee Yohn: QSR’s Marketing Guru
In the Store
Women in Foodservice
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