Chloe Arrojado

Despite the challenges over the past year, Angry Crab Shack remains committed to hitting the 100-unit mark; the brand just pushed back its deadline two years to 2025.

Thirsty Lion already had a solid foundation going into 2020 and was firing on all cylinders. In the space of two months it opened two new units in Phoenix and was in the process of moving its headquarters to Scottsdale, Arizona. ...

Long before chef David Lee launched vegan concept Planta in Toronto, he’d developed a passion for fresh, local bounty.

Finding adequate kitchen space is one of many prerequisites to starting a food business.

Full-service restaurants have been familiar with the potential in limited-service prototypes for some time.

Born in the midst of the 2008 crisis, Cali Comfort BBQ had to learn to adapt from day one.

When Modern Market Eatery started offering its new sous vide, garlic-rosemary, grass-fed steak sandwich, the menu simply called it a Steak Sandwich.

Throughout the winter months, delivery has been one of the few avenues operators can count on for revenue.

There’s a certain amount of confidence a chef needs to open two restaurants in the middle of a pandemic.