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Zoës Kitchen's new restaurant in Raleigh, North Carolina, features light and bright colors and all new decor.

As Zoës Kitchen CEO Kevin Miles described the defining details of his brand’s fresh prototype Thursday night, the building itself decided it was time for some show-and-tell. “You can see, as the lights come...

Employees prepare pizza at Uncle Maddio's new service line in Georgia, showcasing the restaurant chain's fresh design and commitment to the customer experience.

As QSR reported earlier this month: From the "Big Four"—Pizza Hut, Papa John's, Domino's, and Little Caesars—to new...

Comedian George Lopez is diving into the restaurant world.

Sometimes the best food concepts are the simplest. But that does not always mean they are the easiest to recreate. They sometimes require years of cooking experience that leads to intuitive kitchen mastery...

Nature's Table has been going strong for 40 years.

“I grew up in a health food family,” says Rich Wagner, president of Nature’s Table. Wagner’s father, Francis, was a chemist, owned health food juice company Wagner...

Coolgreens is ready to franchise its popular concept.

In 2009, Robert Lee started producing kidney stones, forcing the Dallas resident to reconsider his eating habits.

When the search for a healthier diet led him to Oklahoma City’s Coolgreens—a seven-...

McAlister's Deli's new sandwiches are on-trend for 2018.

Quick-service operators can expect an even more cut-throat market—if such a thing even seems possible—in 2018, as restaurant experts predict tougher competition for the value-minded consumer. But that's not...

Five years ago, I wrote a piece for QSR called “The 5 in 5: A look at the five segments everyone will be talking about in 2017.” But I had my...

Captain D's is leading a seafood resurgence in fast casual.

Turn the clock back a few years and imagine this question popping up at the family table: Fast-food seafood, anybody? Unless someone was feeling deep-fried, highly processed items of questionable origin,...

Bonci Pizza is taking over Chicago.

In a compact space in Chicago’s growing West Loop neighborhood, Rick Tasman runs the show at Bonci Pizza. During the lunch rush in the Windy City, the BonciUSA president doesn’t look like a typical...

Noon Mediterranean

For Michael Heyne, the name of his fast casual restaurant was kind of like a bad haircut. Until he fixed it, nobody was willing to be honest. "We knew we had made the right choice," Heyne says, "when people...

Moe's is bringing its concept front-and-center with its Tour de Burrito.

It has been 17 years since Moe’s Southwest Grill was founded in Atlanta. More than 700 restaurants later, pretty much nothing about the fast casual’s competition looks the same. The Mexican segment is...

Jeff Jacobson hears the gloomy restaurant news trickle in like everyone else. A chain’s sales are up a solid half point. They’re flat. Out of the red equals reason to celebrate. “Flat has become the new up...

Since the fast casual concept Melt Shop opened its first location six years ago, its executives have always envisioned it as a franchise brand.

Capitalizing on the explosive growth of the better...

When the financial analyst, wearing flip-flops, walked in and did a headstand, Mike Sebazco realized this might not be your average restaurant company. “I was like, ‘Wow, that’s an interesting casual Friday...

Matt de Gruyter often uses the word “ridiculous” to describe his goals. A thousand units in 10 years. Reinvent the burger joint in America. But, truthfully, de Gruyter is just being candid. When de Gruyter...

Wings have become increasingly popular but increasingly pricey. Hurricane Grill & Wings locations have...

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