Sentences with phrase «restaurant brand concepts»
Mainstreet Ventures (MSV) Inc. has 12 unique restaurant brand concepts, but the commonalities are quality and consistency, President and CEO Mike Gibbons says.
http://www.fooddrink-magazine.com/ Not exact matches
Though some basic restaurant concepts cost less than $ 100,000 to open, many established brands require as much as $ 500,000 to start.
What Shaich believes he sees in the market — and many agree with him — is that there's great distrust in Big Food brands and an appetite for disruption, which comes in the form of startups and newer restaurant concepts.
Potential acquirers include grocers like Kroger, which could seek to diversify or further consolidate the grocery industry; Walmart, which has been building its coterie of digitally native brands; Target, which has been struggling to find its place; Nordstrom, which may need another route if its leveraged buyout falls through; and sit - down restaurant companies like Dinequity or Bloomin Brands, who may look to buy more on - trend, faster - serve conbrands; Target, which has been struggling to find its place; Nordstrom, which may need another route if its leveraged buyout falls through; and sit - down restaurant companies like Dinequity or Bloomin Brands, who may look to buy more on - trend, faster - serve conBrands, who may look to buy more on - trend, faster - serve concepts.
Restaurants could emulate Dunkin' Brands Group's new concept store, where the chain experiments with new technology such as ordering kiosks and separate areas for mobile order pick - up.
About Fransmart: Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years.
In addition to its established brands, Grill Concepts is working on a fresh seafood - oriented franchise, The Point Restaurants, which is expected to debut later this year.
More recently, the concept was named a «best buy in restaurant brands» and one of the top 10 full - service franchise opportunities by FSR magazine (July 2013).
Altamarea Group's restaurants fall into four main concept categories, which the company refers to as «brand columns:» high - end fine dining, mid-priced to upper priced, casual dining, and lastly what Fakahany calls «mass access:» family oriented restaurants such as pizzerias with average cover prices of $ 20 to $ 30.
In just under two decades, Kunkel has built 50 Eggs into an award winning restaurant group, demonstrating his talents with brand ideation, menu development and operational excellence for a broad range of hospitality concepts.
In managing its restaurants, Grill Concepts is seeing an advantage in sharing recipes, ingredients and food sources between brands.
Most of those brands follow a high - end, full - service dining blueprint but in recent years the company has sought to broaden its market with new restaurant concepts that cater to local tastes.
The company's concepts include 256 travel center locations, branded TA and Petro Stopping Centers, almost 240 convenience stores under the Minit Mart brand and 50 Quaker Steak & Lube casual restaurants.
Earlier this year, Shannon's family extended the restaurant brand into a new location and new concept meant to attract diners for not just special visits, but regular meals or even just a drink or two.
Additional restaurant concepts within the Blue Ribbon Restaurants brand include Blue Ribbon Sushi, Blue Ribbon Bars, Blue Ribbon Federal Grill, Blue Ribbon Brasserie and all food service at Brooklyn Bowl locations worldwide.
HRG has a number of brands including its eponymous restaurant, which was one of the first polished - casual concepts when it debuted in 1977.
The Chloe of By Chloe, a fast casual vegan concept, no longer has ties to the restaurant and wants her name off the brand.
InterDine Corp. and Global Restaurant Concepts Inc. bring the necessary resources and experience as well as a proven record of success in establishing and running respected American restaurant brands in this region.
With InterDine Corp., and their parent company Global Restaurant Concepts, Inc., we have found the perfect fit to bring our restaurants to this new region and extend our global brand.»
InterDine Corp. is a wholly owned subsidiary of Global Restaurant Concepts, Inc., which has already successfully brought several other popular U.S. restaurant brands to the region.
«The Brand Burger Bar concept fits so well in this space you'd swear it's always been there — yet the energy that the new restaurant brings is unmistakable.»
What started in 2004 with the opening of our flagship, BLT Steak on 57th St. in New York City, has grown into a diversified brand of restaurant concepts.
«Each time we open an Urban Farmer Steakhouse is like opening a brand new restaurant, and we're thrilled to bring this concept to our hometown of Denver,» says Peter Karpinski, Co-Founder of SRG.
Rock & Brews has captured a significant amount of restaurant industry attention and, working with multi-unit franchise partners, the brand is expanding with three distinct concepts into communities, airports and arenas.
Ken Lam, co-founder of the Toronto - based Navigate Design, and his team worked to create a concept for the restaurant that is whimsical, eclectic, and dedicated to Weslodge's origin, while infusing the brand's identity into the thriving business district of Business Bay.
Popular LA and NYC brand opens in Las Vegas expands concept to include innovative cocktail program and restaurant, debuts first - of - its - kind alcohol - infused soft serve ice cream
The ONE Group's primary restaurant brand is STK, a modern twist on the American steakhouse concept with locations in major metropolitan cities throughout the U.S. and Europe.
W Hotels offers a holistic lifestyle experience that is integrated into the brand's sensibility through contemporary restaurant concepts, glamorous entertainment experiences, stylish retail concepts and signature spas.
Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years.
«The Melting Pot is a prestigious restaurant concept in the U.S. and abroad, and GINgroup is excited to partner with the brand to expand its presence in Mexico,» said Raúl Beyruti Sánchez, chief executive officer of GINgroup.
In an effort to keep the brand fresh and competitive, Dunkin' Donuts offers flexible concepts for any real estate format including free - standing restaurants, end caps, in - line sites, gas and convenience, travel plazas, universities, as well as other retail environments.
JNK Concepts restaurant group will expand the Roka Akor brand and open in Houston, TX on Monday, June 26.
Prior to this, he held posts at Culinary Concepts Hospitality Group, which operates internationally - acclaimed restaurant brands created by Chef Jean - Georges Vongerichten, Starwood Hotels & Resorts Worldwide and The Peninsula Hotel in Chicago.
«I've always thought Bennigan's was an iconic brand; so when I heard that Bennigan's was back, I just knew it was the right concept at the right time and a perfect fit for what I've been looking for,» said David Hollinger, franchise owner of the Panama City restaurant.
Bloomin» Brands, Inc. is one of the largest casual dining restaurant companies in the world with a portfolio of leading, differentiated restaurant concepts.
The full - service digital agency represents more than two - dozen national restaurant brands as well as a number of regional and single - unit concepts.
«We are convinced not only that Bennigan's restaurant concepts will be enthusiastically embraced in India, but that the company's leadership has positioned the brand to succeed globally,» said Nik Patel, owner of Suri Hospitality International.
Hilton Hotels & Resorts the flagship brand of Hilton Worldwide, today announced the launch of Herb N» Kitchen, its new dining concept that infuses fresh, local gourmet food into an upscale restaurant and convenient culinary market.
«Over the past year, Buffalo Wild Wings has been investigating emerging restaurant concepts with high growth potential as we continue to build our dynamic company,» said Kathy Benning, Buffalo Wild Wings executive vice president of global marketing, brand and business development.
This is the first interior change since Flame Broiler's 1995 inception, which will streamline the chain's appearance and reinforce its focus on a simple, healthy restaurant concept with a cleaner look and feel on all visual aspects of the brand.
The full - service digital agency represents more than three - dozen national restaurant brands as well as a number of regional and single - unit concepts.
Teriyaki Madness, a fast - casual, Asian restaurant concept featuring a Seattle Teriyaki menu was founded in 2003 and began franchising the brand in 2005.
Chefs like Hollywood culinary darling Wolfgang Puck, British Michelin - star collector Heston Blumenthal, and Spanish molecular gastronomist Ferran Adrià have crossed the culinary stratum to make their brand of cooking more accessible at high - concept in - and - out restaurants where dishes rarely cost more than $ 10.
The Pullman Shanghai South features 338 rooms and suites, an indoor pool, eight meeting rooms, four bars and restaurants and offers the brand's top signature services including the Connectivity by Pullman concept with free broadband fiber optic Wi - Fi throughout the hotel.
BORACAY ISLAND, PHILIPPINES — PRANA RESTAURANT at Mandala Spa & Resort Villas (MS&RV) introduces a culinary coup, with the unveiling of a brand new dining concept that has put the homegrown restaurant at the top of Boracay Island's dining circuit as THE healthier alternative to world - class dining, and the conscientious choice for those who believe in goRESTAURANT at Mandala Spa & Resort Villas (MS&RV) introduces a culinary coup, with the unveiling of a brand new dining concept that has put the homegrown restaurant at the top of Boracay Island's dining circuit as THE healthier alternative to world - class dining, and the conscientious choice for those who believe in gorestaurant at the top of Boracay Island's dining circuit as THE healthier alternative to world - class dining, and the conscientious choice for those who believe in going local!
The first stage of the renovation extends from the re-development and re-design of 108 rooms in Tower One and refurbishment of the public areas, to two new international branded food and beverage concepts, Geales — London's finest seafood restaurant and lounge by Concept Venues, closely followed by Zengo — an eclectic concept by celebrity Chef Richard Sandoval, serving Pan-Oriental fare.
Among other groundbreaking introductions are two brand new restaurant concepts — Chi, a Chinese - Japanese fusion restaurant and American Tavern, serving up all your favorite feel - good foods.
Haidar said: «As a property that exemplifies the brand values of Address Hotels + Resorts, Address Dubai Marina stands out for its sophisticated architecture and design, elegant interiors, outstanding restaurant concepts, and a wide range of amenities that appeal to both business and leisure travellers.
When Micky Irisarri required branding for a new restaurant concept, he approached Madrid - based communications agency, Erretres.
PROFESSIONAL EXPERIENCE Executive Chef & Concept Operation Developer — Wataniya Restaurants Group, Doha, Qatar 2008 - 2011 Creatively developed new concept and provided strategic leadership and direction for multi International Brand of food establishment franchises, in the state of Qatar and part of the Gulf region that consist of 5 - star dining, casual, and fast food cuisine (Lebanese, Italian, French, Asian, American and Mexican).