How to grow your restaurant chain to 100 units or more. Articles, blogs, video and other information to help restaurant operators and young chain restaurants develop growth strategy for franchising, expansion and finance. Connect with other young chains and more experienced operators.
How To Grow To 100 Units: You Can Succeed in a Recession By Fred LeFranc, Guest Columnist, 4/30/2008 2:57:00 PM
Small restaurant chain operators face different challenges than large companies as the country enters into a recession. To grow during an economic slowdown, small chains need to build their organizations from the inside out. More
How to Grow to 100 Units: Recession Survival Kit By Maya Norris, Managing Editor - 05/01/2008
Whether you call it a recession or merely an economic slowdown, the operating environment has taken its toll on restaurant chains. Chain Leader spoke to some operators about growing in the midst of an economic downturn, including areas they are cutting back in and what they are still investing in.
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Restauratour: Eyes on the Pies By Lisa Bertagnoli, Contributing Editor - 05/01/2008
Pitfire Pizza's new look matches the concept's "convenient casual" positioning: reasonable price points and quick, but not hurried, service. The design includes a wood-burning pizza oven surrounded by a marble countertop and Italian glass tile.
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VIP Radio: A New Direction for Pomodoro By Maya Norris, Managing Editor - 05/01/2008
Since Pasta Pomodoro opened in 1994, the Italian chain has grown steadily to 43 restaurants. The company has halted expansion to refresh the brand, now called Pomodoro. Founder Adriano Paganini spoke to Chain Leader about the changes.
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Web Exclusive: uWink Ready to Expand By Lisa Bertagnoli, Contributing Editor - 04/23/2008
It's been in test almost two years, and now uWink, the latest techno-concept from Atari and Chuck E. Cheese creator Nolan Bushnell, is about to expand.
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Web Exclusive: Daphne's Launches Franchising Program By Maya Norris, Managing Editor - 04/21/2008
Daphne's Greek Cafe has expanded steadily to 80 units over the last 17 years. Now the San Diego-based company is taking the next step: franchising. Founder and CEO George Katakalidis spoke to Chain Leader about how he prepared the fast-casual concept for franchised expansion.
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Upstarts: Flying Biscuit Seeks Better Aerodynamics By Maya Norris, Managing Editor - 04/01/2008
The Flying Biscuit Cafe has developed a cult following in Atlanta and earned kudos from the national press for its healthier approach to breakfast and its eclectic decor. Now it hopes to build on that success by expanding in the Southeast.
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Dave's Dispatch David Farkas, Senior Editor, Chain Leader April 25, 2008 "Too good to be true"
My first and only Pinkberry experience (and impression) was last summer, in a fashion... More
Organic Growth Vaughan Lazar, Co-founder and CEO, Pizza Fusion April 18, 2008 In the Beginning
Hello and thank you for checking out my blog. To kick this off, I'd like to provide y... More
Fresh-Brewed News: Current articles from national media outlets on coffee topics. Consumption Trends: 37% of adults aged 18 to 24 drink coffee, up from 31% the prior year.
Pick a Pairing: Many coffee aficionados are curious to learn how their favorite blends match up with food. Restaurants have the opportunity to teach them.
How To Grow To 100 Units
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Fresh-Brewed News: Current articles from national media outlets on coffee topics.
Full Coverage: Coffee Trends
