Noodles & Co finally focusing on franchising: Why now?

by Cherryh Cansler — Publisher, FastCasual.com

John Ramsay, the newly appointed VP of Franchise Sales at Noodles & Co., describes why the Colorado chain is leaning into franchising after 25 years.

Lucky's Hot Chicken hatching major growth plans

by Cherryh Cansler — Publisher, FastCasual.com

Although it's less than 1 year old, Dallas-based Lucky's Hot Chicken ain't cluckin' around. With two locations open, it's on target to open five more next year…

Why South African pet retailers wrapped paws around Mutts Canine Cantina

by Cherryh Cansler — Publisher, FastCasual.com

Pavan and Deeve Shree are opening the first franchised location of the fast casual cantina and dog park.

How 1 casual dining chain is competing with fast casuals

by Cherryh Cansler — Publisher, FastCasual.com

After testing its new chicken brand at a Cincinnati festival,  Buffalo Wings & Rings is rolling out the concept via ghost kitchens.

Mooyah Burgers ups its game with menu boards

by Bradley Cooper — Editor, Connect Media

Fast casuals have historically viewed the drive-thru as optional, but when COVID-19 hit in 2020, many had to rethink their strategies as indoor dining was no…

Millennial-owned cafe raises nearly $200K in crowdfunding investments

by Cherryh Cansler — Publisher, FastCasual.com

Citizens Cafe, an Australia-inspired coffee shop based in NYC, hopes to raise $5 million to fuel national expansion.

Modern Market gets 'Honest' about pizza

by Cherryh Cansler — Publisher, FastCasual.com

Operating out of a Modern Market in Broomfield, Colorado, the delivery-only concept comes from the chefs behind Modern Market, a 26-unit healthy fast casual…

Hoots CEO on decision to franchise now: 'Why not?'

by Cherryh Cansler — Publisher, FastCasual.com

Sal Melilli, CEO and creator of Hoots,

India’s got some ‘Mojo’

by Cherryh Cansler — Publisher, FastCasual.com

Mojo Pizza, a $1.4 million brand in India, serves over 1 million customers via 120 full-stack cloud kitchens.

How Fry The Coop's operational changes led to soaring sales

by Cherryh Cansler — Publisher, FastCasual.com

Like so many other small businesses, the pandemic forced Fry the Coop to close its dining rooms, but owner Joe Fontana immediately transformed his dine-in…

Carrabba’s Italian Grill co-founder expanding fast casual concept

Chef and Restaurateur Damian Mandola, co-founder of Carrabba's Italian Grill, and Paul Avery, president and CEO of the World of Beer Bar & Kitchen chain and…

With patent in hand, Mici 'presses' forward with national franchising

The 16-year-old brand is now franchising.

Green Market Cafe launching franchising amid pandemic

by Cherryh Cansler — Publisher, FastCasual.com

Although the pandemic isn't yet behind us, two restaurateurs are moving ahead with franchise plans for their up-and-coming concept, Green Market Cafe.

It's business (almost) as usual at I Heart Mac & Cheese

by Cherryh Cansler — Publisher, FastCasual.com

Although sales are down 60-75% at I Heart Mac & Cheese, CEO Steve Giordanell is moving ahead with growth plans.

Boloco CEO: 'Survival is in question'

Boloco CEO John Pepper calls on customers to help him stay open.

Restaurants focused on delivery, to-go during Coronavirus pandemic

by Cherryh Cansler — Publisher, FastCasual.com

Although Creator, a burger joint in San Francisco that doesn't need humans to cook its burgers, the restaurant has gone a step further to protect guests and…

How the restaurant industry is staying the course during the pandemic

by S.A. Whitehead — Food Editor, Net World Media Group

As coronavirus is officially dubbed a pandemic by the World Health Organization, restaurant brands are doing their best to adapt.

Tech, menu innovation breathing new life into KC sandwich shop

by Cherryh Cansler — Publisher, FastCasual.com

Goodcents President Mike O'Toole discusses how the 30-year-old brand is experiencing double-digit sales growth.

Why customers are investing in this NYC smoothie franchise

by Cherryh Cansler — Publisher, FastCasual.com

While most restaurant brands rely on private equity investors and VC firms to raise capital, Pure Green Founder Ross Franklin is taking his cause to the people…

Texas Tech grad transforms shipping container into barbecue biz

by Cherryh Cansler — Publisher, FastCasual.com

Three months ago, 25-year-old Zach Bergenholtz converted a 45-foot shipping container into a barbecue joint and is now serving more than 2,000 North Dallas…