On the Border Evolves by Remembering the Past
On the Border CMO Edithann Ramey keeps a realistic view of where the country’s largest Mexican casual-dining chain stands amid the pandemic.
Franchising
Huddle House, Perkins Experience Record Unit Development
Celebrating a monumental end to its fiscal year (April 2022), Huddle House and Perkins Restaurant & Bakery expanded their footprints nationwide by collectively signing 32 franchise agreements. ...
Escobar Looks to Franchise as Night Club Concept
Atlanta's Escobar Restaurant & Tapas Lounge is for the 25 and older crowd, co-founder Mychel "
Bakers Square Finds Renewed Growth Path
Famous Dave’s parent BBQ Holdings, which is changing its name to Famous Hospitality due to all of its recent acquisitions—operates nearly a dozen brands, but none are experiencing more growth this ...
Ford's Garage Opens New Stores in Ohio and Florida
May kicks off National Burger Month and Ford’s Garage is celebrating by bringing its great menu of burgers and unique take on automotive history to two new markets.
The Lost Cajun Acquired by Investment Firm Executive Decisions Group
The Lost Cajun, which filed bankruptcy more than a year ago, was acquired by investment firm Executive Dec
Dae Gee Korean BBQ Looks to Grow in Texas
DAE GEE KOREAN BBQ – a hybrid fast casual and full-service Korean barbeque concept progressively blending Korean food tradition with American culture – is looking to expand its presence in the stat ...
On the Border Preps for Franchise Expansion
On the Border announced its bold plans for franchise expansion. The initiative comes as part of the company’s ramped up growth with several new franchise partnerships in the pipeline. ...
IHOP Ramps Up Expansion of Virtual Brands
As IHOP exits the pandemic, it remains focused on delivering multiple restaurant formats that drive significant, incremental revenue with lower capital commitments.
Is Applebee's Scooping Quick-Service Market Share?
Applebee’s franchisees view 2022 as a meaningful market-share opportunity, president John Cywinski says, and they’re not just referring to the casual-dining industry.
