Despite slow beginnings, Luna Grill is well on its way to national prominence.
How a new D.C. fast casual is elevating its dine-in experience to create a neighborhood joint that’s comfortable and affordable.
Two veterans of the Chicago restaurant scene pair up for an interpretation of the classic diner.
The Back of the House Inc. brand is leveraging its bountiful resources in expansion.
The build-your-own-sushi-roll concept has 11 locations, and is just getting started.
Success in California has given Cava Grill the go-ahead to pursue growth across the country.
Mendocino Farms is positioned to disrupt upscale casual dining in suburbia.
Homegrown Sustainable Sandwiches can see itself in every corner of the country.
A San Francisco hospitality group offers a glimpse at what the future could be, with multiple full-service and fast-casual concepts.
While opening fast casuals is increasingly attractive to chefs, at least one has found that counter service isn’t always an easy sell.