ChowNow

JUNE 27, 2024

It fosters a sense of ownership among employees and surfaces innovative solutions to reduce costs. Explore Alternative Revenue Streams Innovative revenue streams can provide a significant boost to profitability. Consider offering meal kits, catering services, cooking classes, or branded merchandise.

Webinar 221

Webinar Point of Sale Restaurant Law Equipment 221

Modern Restaurant Management

NOVEMBER 2, 2021

We strongly believe that our significant experience in the QSR space, our strong digital focus, our ability to innovate, as well as our proven execution capabilities, will enable Subway to become a dominant player in the region.” . “Everstone Group is delighted to be a partner and custodian of Subway in the region.

Franchising 450

Franchising Franchise Leadership Beverage 450

Modern Restaurant Management

FEBRUARY 19, 2020

Prior to Boston Market, Allen served as President of Jack-in-the-Box from 2014 to 2018, where she held full strategic and operational responsibility for the 2,200-unit, $3 billion hamburger quick service restaurant chain, generating superior results and upgrading the quality of the menu. .” Britt and St. Cappasola, Jr.,

Franchising 305

Franchising Franchise Fast Casual Point of Sale 305

Modern Restaurant Management

NOVEMBER 1, 2019

California-based pizza innovator Pieology, top photo, announced a major strategic alliance into China with Shanghai-based TZG Partners. ” In addition to menu innovation, Coolgreens has implemented many changes. Pieology Looks to China. ” Coolgreens Turns 10. The restaurant, located at 5846 S. Wadsworth Blvd.,

Franchising 216

Franchising Franchise Fast Casual Point of Sale 216

Modern Restaurant Management

MAY 12, 2020

The company is exploring collaborations with corporate partners and charities, as well as merchandise sales, to keep its mission alive. "When Dunkin’ launched its DD Green Achievement program in 2014 to help its franchisees build more sustainable and energy-efficient restaurants.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Sante

JANUARY 26, 2020

Conceptualized by chef/owner Brian Nasajon and bar manager/owner Ben Potts, the restaurant is a 120-seat eatery with a playful, globally-inspired menu and vibrant after-hours bar where innovative food and drinks go hand in hand. Murray Dixon in 1937 and most recently renovated by noted designer Yabu Pushelberg in 2014.

Dine-in 147

Dine-in Hotels Bar Fine Dining 147

Modern Restaurant Management

NOVEMBER 24, 2021

Since its founding in 2014, the brand has been praised for its natural ability to be showcased on social media. Its concise, yet scalable menu, does not necessitate the need for large retail space, allowing for creative opportunities to grow and innovate into the future. Salata Adds to Team.

Franchising 444

Franchising Franchise Loyalty Program 2022 444