A new Washington, D.C., joint pairs a fast-casual rotisserie chicken concept with a full-service whiskey bar.
At fast casual Zuuk Mediterranean Kitchen, chef Sam Gorenstein is exploring a wide range of Mediterranean cuisines and flavors.
Buffalo Wild Wings doubled down on full service about 15 years ago, but is ready to test the quick-service market once again.
Despite slow beginnings, Luna Grill is well on its way to national prominence.
It doesn’t have the best reputation, and regulatory hurdles have given it an unwelcome burden. But franchising’s biggest ambassador says the industry has nothing but sunny skies ahead.
The Standing Room evolved into something much higher-scale than its humble beginnings.
A Miami-based casual restaurant chain is borrowing best practices from the fast-casual world to help in its success.
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.
McDonald’s and the International Olympic Committee (IOC) announced that they had mutually agreed to end their partnership.