Trimming costs is the topic most on the minds of chain executives today. Many operators are working with their suppliers to cope with rising prices and the economic downturn. read more...
To lower energy costs, Au Bon Pain worked with an energy-procurement consultant to get the best prices on electricity and gas, audit past utility bills and find ways to reduce consumption. read more...
Cinnabon franchisee Cravia Inc. is stepping up expansion in Dubai, one of the wealthiest regions in the Middle East and a lucrative and safe market for American brands. read more...
Chain Leader’s Blog Bytes
Finding Tuscany in a Lifestyle Center
It is getting harder and harder to make an impact in the “chain Italian” segment, says Chain Leader blogger Lane Cardwell, who finds a growing concept worthy of checking out. read more...
Are Patios Worth the Price?
In cool climates, restaurant operators like Minneapolis concept creator Phil Roberts struggle with whether patios are worth the effort. Here’s Senior Editor David Farkas’ take. Join the conversation. read more...
Show Me the Money
One of the biggest challenges new organizations face has to be raising capital. Chain upstart Vaughan Lazar discusses the search for funds. read more...
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Some teens played “fire in the hole” on the wrong drive-thru worker. She found their video on YouTube, befriended them on MySpace and got them busted. A judge sentenced the teens to post a video apology. read more...
While many restaurant companies are halting expansion, First Watch is starting to franchise. Chain Leader caught up with Chief Marketing Officer Chris Tomasso to talk about timing. read more...
Brand President Sean Wieting says rebranding Samurai Sam’s Teriyaki Grill into Samurai Sam’s Asian Fusion will help the 79-unit chain differentiate itself and set it up for expansion. read more...
Save the date for Chain Leader LIVE 2008. Check out the details and last year’s highlights here: read more...
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Profiles in Growth: Huddle House : Veteran steakhouse operator Brent Dixon wasn’t looking for a new venture but was struck by Huddle House’s concept and menu. Dixon discusses expansion and challenges ahead.
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