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California based fried chicken and waffle restaurant Bruxie takes inspiration from all over the world
Jan 19, 2024
The emerging chain uses Belgian waffles and Wisconsin custard for a made-from-scratch menu
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Trapper’s Sushi CEO, who started as server, shares how restaurant chain develops employees
Jan 11, 2024
Farrah Scott went from server to CEO in 11 years. Now she and founder Trapper O’Keeffe want to turn employees into store owners.
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Salad and Go is opening a store a week with plans to expand ‘into the thousands’
Jan 11, 2024
Providing affordable, accessible, healthy food is Salad and Go’s mission and the company achieves that through a ‘central kitchen’ model.
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Next Level Burger acquires Veggie Grill
Jan 11, 2024
With the acquisition, Next Level Burger and Veggie Grill together become one of the biggest plant-based restaurant chains in the United States
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Coffee is growing — and so are these 10 emerging chains
Dec 18, 2023
From Florida to New York to Oregon, buzz-worthy coffee concepts are revving up.
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How Elisia Flores is carving her own path at her family’s restaurant L&L Hawaiian Barbecue
Dec 11, 2023
The CEO, who took over from her father in 2019, has since grown the brand by almost 70 units
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Why The Brass Tap, a craft beer bar, is focusing on food as it grows
Dec 07, 2023
The new ‘food truck’ menu has Instagrammable items alongside value-based food
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Modern Market Eatery opens 1st drive-thru restaurant
Nov 28, 2023
Colorado Springs, Colo., unit features expansion of fast-casual concept’s format
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Hear from two emerging operators on the challenges and triumphs of running restaurants
Nov 22, 2023
Mehdi Zarhloul, CEO and Founder of Crazy Pita, and Zandrique Harrold, director of operations for Milk & Honey, join the Extra Serving podcast this week
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How emerging restaurant brands can secure investment to grow
Nov 20, 2023
Undercapitalization can be the death knell to any business, but capital is harder to come by today. Here are some approaches emerging operators can take to secure financing in this environment.
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