Harnessing the power of social media, this burgeoning concept brings a pop vibe to vegan food.
Michael Mohammed worked with the Chronic Tacos cofounder to buy the brand back, and now he’s charting a new course.
A member of the Osage Nation, Ben Jacobs partnered with friend Matt Chandra to promote oft-overlooked Native American cuisine.
This Southeast micro-chain pushes the fast-casual envelope with elevated plates and sterling customer service.
QSR talks with Antoni Porowski’s restaurant-savvy partners about New York’s Village Den.
Founder/owner Reed Allen Slobusky is building a good-for-you oasis in Las Vegas.
Leaning on a career in cafeterias, the founder of this Nashville favorite is taking Music City’s famous heat nationwide.
The fast casual launched an in-house system to reinvent the model as we know it.
MUTTS Canine Cantina is a hybrid fast-casual, bar, and dog park that taps into customers’ daily routines.
The founder of Rubio’s Coastal Grill shares the ups and downs in his quest to bring fish tacos to the masses.
The java giant unveiled a bold goal to open 10,000 “Greener Stores” globally by 2025.
With thousands of possible combinations, this ice cream sandwich chain is making its mark across the country.
Cava’s executive chef shares how he and his cofounders propelled the Greek cuisine they grew up with to be an on-trend sensation.
Will the $200 million investment affect delivery at Pizza Hut?
The chain hopes to dominate this dense market with its new Cantina concept, GrubHub, and self-serve kiosks.
Fulfilling the need for fresh-Mex in the university-saturated city of Boston, Anna's Taqueria founder Mike Kamio generated a devout following.
The sweet brands align under JAB Holding, which owns Panera Bread and Peet’s Coffee, among others.
Schlotzsky’s is changing everything from decor to name to menu—and adding alcohol.
These emerging brands are setting themselves apart from the competition,
How two lifelong friends put a mission to action through sandwiches—and a farm.
Two cousins left the family business in Staten Island to take on Manhattan’s cutthroat pizza scene. A decade later, they’re ready to grow across the globe.
Employing chef-driven recipes and sustainable practices, this healthy concept hopes to continue “vegetating” consumers.
This rapidly growing fast casual donates one sandwich for every one sold.
How one man’s craving for a childhood favorite not only led to an international seafood concept, but also blazed a new path in sustainable seafood sourcing.
Ashley Morris may not have founded Capriotti’s, but he built the framework that would take it to the next level.
Tacodeli relies on its strong workforce as it expands within the Texas market.
Mary Nguyen Aregoni of Saigon Sisters and Bang Chop Thai thinks so.
Is the country ready for The Hummus & Pita & Co.’s Americanized Mediterranean?
The fast-food leader is thriving thanks to technology upgrades. What's next?
Riding high after a successful 2017, Taco Bell plans to continue to capitalize on its fandom and innovate in 2018.