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Emerging Restaurant Chains
One to Watch: Teriyaki Experience
International franchise makes inroads into U.S. with customizable Asian stir-fry dishes.
One to Watch: Magic Wok
Ohio-based Asian concept pushes the healthy nature of its menu, including into area schools.
Concept Profile: Energy Kitchen
The New York-based fast casual boasts a menu of healthy options, with nothing more than 500 calories.
One to Watch: Shane’s Rib Shack
Shane Thompson started with little more than an idea and his grandfather’s secret sauce recipe.
After five decades, chicken chain is still flying high with fried chicken in Texas and Oklahoma, and soon in China.
Kahala concept hopes its grilled chicken sandwiches, salads, and wraps will drive it to the top of the chicken-segment heap.
In search of innovation, some restaurant brands are turning to a model that mixes limited service and full service.
All three Blazing Onion locations serve local beers and wines from the Northwest to give customers a local flavor.
Freebirds World Burrito
While Freebirds is quick service, each location has at least one and sometimes as many as three employees who work the dining room.
The Bistro Solution
Marriott execs were tired of watching dining dollars walk out the front door, so they built their own fast casual.
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