More Articles By Maya Norris, Managing Editor
- VIDEO: Fast and Easy First Steps To Going Green
Ted's Montana Grill President and CEO George McKerrow Jr., a leader in the eco-friendly restaurant movement, enthusiastically outlines first--and even money-saving--steps toward going green. More - Green Means: Small Steps Toward Eco-Friendly Restaurants
Some chain operators, including small upstarts with limited resources, believe incorporating eco-friendly elements means big investments for little payback or even brand dilution. But many operators have taken small steps with an ROI that is fiscal and/or builds goodwill with customers. More - Dog Days for Johnnie's Dog House
Growing restaurant chain Johnnie's Dog House brings regional American hot dog favorites together and plans to take the diverse dogs nationwide. More - Raving Brands Sells Planet Smoothie and Shane's Rib Shack
President Daryl Dollinger says the move lets the multiconcept restaurant company focus on expanding the emerging brands in its portfolio. More - Franchisees Benefit from Learning 2.0 at Zaxby's
Athens, Ga.-based Zaxby's isn't hooked on one training tactic over another. Rather, the fast-casual chicken restaurant chain combines conventional and nontraditional training methods to create what it calls Learning 2.0. More - International Expansion: Papa Bello Moves to China
Papa Bello isn't exactly a household name in the United States. But that's not going to stop the 20-unit quick-service pizza chain from making its mark abroad in the world's fastest growing economy. More - Purchasing: Getting Buy In
Small, emerging restaurant chains don't have the buying power or economies of scale that large chains do. But that doesn't mean they can't save money on purchasing. Growing chains share creative buying strategies. More - When a Good Concept Goes Bad
As restaurants see sales decline and struggle to maintain margins, it's tempting to slash costs and tinker with the concept even if it means sacrificing brand integrity. But take a lesson from Grady's American Grill. More - Bruegger's Is Taking Off in Airports
Bruegger's plans to land in more airports this year. Despite the complications, the Burlington, Vt.-based company is aggressively pursuing airport locations, contending that the 290-unit bakery-cafe concept's healthful, portable items fill a need in airport dining. More - Sonoma Chicken Flying the Coop
Sonoma Chicken Coop seems to be off to a good start. The fast-casual, four-unit concept generates an average unit volume of $4.5 million—a figure usually reserved for casual dining. However, Sonoma has spent the past year refining its unit economics as it gears up for franchised expansion this year. More - Screen Test: Online Training
Restaurant chain Marco's Pizza is rolling out a Web-based, interactive training tool that features animation to better connect with younger workers and ensure consistency across the system as it triples in size over the next few years. More - Emerging Chain Elevation Burger's Higher Purpose
Emerging chain Elevation Burger plans to make an environmental and competitive impact. The Arlington, Va.-based restaurant company says its commitment to being a carbon-neutral company that serves healthful, organic fare should set Elevation Burger apart in the crowded premium-burger segment. More - Portable Training: Jamba Juice Tests iPods
It was only a matter of time before the ubiquitous iPod made its way into Jamba Juice's training regimen. After all, many of its young hourly employees already use it. But after testing the portable video device this past summer, the Emeryville, Calif.-based smoothie chain is not sure whether the iPod will be a permanent fixture in its training program. More - Staging a Comeback at Pizza Inn
With tumultuous times behind, President and CEO Charlie Morrison has implemented a turnaround strategy that focuses on enhancing operations, customer service and product quality at Pizza Inn to improve franchisee profitability and position the 325-unit restaurant chain for expansion. More - Digital Surveillance: Watch and Learn
The digital video surveillance system at Miami-based Lime Fresh Mexican Grill has helped the restaurant chain improve operations and loss prevention—crucial as the fast-casual upstart embarks on expansion this year. More - Outsourcing Lends a Helping Hand
Small restaurant companies outsource services as a cost-effective way to grow. It gives them the expertise and manpower they need while allowing their executives to concentrate on the restaurants. Chain Leader spoke with operators about the functions they outsource as they expand their upstart chains. More - Restaurant Expansion: Shrimp Market's Sea Change
Shrimp Market is out to prove that shrimp is no longer just for special occasions. The quick-service restaurant chain says it offers high-quality shrimp at affordable prices thanks to its parent company, which serves as its supplier. Now the Aventura, Fla.-based company is ready to roll out the brand to new markets. More - International Expansion: Church's Chicken Lands in India
Church's Chicken, which has 1,650 units in 20 countries, opened its first franchised store in Hyderabad, India, in September. CEO Harsha Agadi spoke to Chain Leader about why the second most populous country in the world is fertile ground for expanding the brand. More - Sharing Responsibility in Health Care
Health-care benefits can give a competitive advantage in recruiting and retaining employees in a tight labor market. To contain expenses while offering coverage employees will use, companies are turning to consumer-driven health-care products that shift more of the costs and decision-making to employees. More - ZED451's World View
ZED451 has broken away from its Brazilian churrascaria roots in favor of a concept that focuses on international flavors and guest-focused hospitality. The three-unit steakhouse chain hopes the makeover will position it for national expansion. More
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