Betsy Hamm, Duck Donuts CEO, on the keys to transitioning from emerging to mid-sized brand

Sep 07, 2022

The leader wants to make sure current franchisees stay successful

Bettina Stern, Chaia Tacos cofounder, on being ‘plant-powered,’ not plant-based

Sep 07, 2022

How the D.C.-based fast-casual chain is building buzz

Paul Macaluso, Another Broken Egg CEO, on how the breakfast chain has increased sales and retention

Sep 07, 2022

New prototypes and menu innovation have buoyed the company

Meet the 2022 Nation’s Restaurant News Hot Concepts

Sep 01, 2022

4 emerging brands that have the potential to make a lasting impact on the American dining landscape

At PLNT Burger, it’s all-American classics — with a plant-based twist

Sep 01, 2022

Chef Spike Mendelsohn’s new concept is growing quickly with help from Whole Foods Markets

Project Pollo seeks to break new ground in plant-based QSR

Aug 31, 2022

Texas-based restaurant concept is rapidly expanding with alternative chicken at its core

Sixty Vines taps — quite literally — into sustainability

Aug 31, 2022

FB Society’s 6-unit casual-dining restaurant concept offers 60 wines via kegs, plus a vineyard atmosphere

HomeState brings Texas tacos and hospitality to the West Coast

Aug 31, 2022

When Briana Valdez couldn’t find authentic Texas tacos and homegrown service in Los Angeles, she started her own concept

Meet the speakers: CREATE 2022 features leaders from Chipotle Mexican Grill, Shake Shack, IHOP, Wendy’s, Noodles & Company and more

Aug 30, 2022

The annual event from Nation’s Restaurant News will take place next month in Denver, featuring executives and entrepreneurs from the biggest restaurant brands as well as fast-growing emerging concepts

Here’s why increasing wages might not be enough to lower staff turnover rates

Aug 17, 2022

In the latest episode of the CREATE Live Learning Series, Savory Fund’s Andrew K. Smith and four restaurant operators chatted with Informa about the key to improving retention rates