More Articles By Maya Norris, Managing Editor
- 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 - 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 - How to Secure Your Quick-Service Restaurant
Quick-service restaurants should use a combination of basic security measures and technology to keep both employees and customers safe. 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 - Subway Reports for Duty at Military Bases
The military has been a useful ally for Subway. By opening units on military bases overseas, it gives the Milford, Conn.-based sandwich chain a launching pad into civilian locations in countries such as Portugal and Italy. At the same time, it allows the company to extend its brand domestically. More - Raising Cane's Weathers Hurricane Gustav
The quick-service chicken chain relied on advance planning, teamwork and communication to reopen quickly after the storm, providing lessons to those hunkering down for the next one. More - Going to Market with Your Concept
No matter how sound and profitable a small, growing restaurant chain is, sometimes it just doesn't have the resources to move to the next level. One option is to sell to a larger company that has more capital and expertise. More - Smashburger Is Well-Rounded
Smashburger has jumped into the better-burger category with its updated spin on the iconic burger. With a focused menu, a team of restaurant veterans and $15 million in capital, the five-unit chain says it is poised for expansion and to become a leader in the segment. More - Restaurants Diversify the Work Force
Given the significant shifts in demographics, industry executives must adjust their recruitment and retention strategies to meet the needs of a more diverse work force, according to speakers at the Multicultural Foodservice & Hospitality Alliance's Talent Summit. More - Sol Food at Baja Sol
Baja Sol Restaurants Group is well aware of how competitive the Mexican segment is. But the Inver Grove Heights, Minn.-based company says its interpretation of Mexican fare will help the Baja Sol brand stand out and position it for nationwide expansion. More
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