Foodservice Equipment & Supplies

FEB 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 44 of 132

42 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 I n the worst-case scenario, chain equals big, and big equals slow to change. Many times, the behemoth multi- unit operators are more reactive than proactive. That's not always the case, though. Some chains, big and small, demonstrate an impressive ability to innovate and find new ways to succeed in an evolving market. Taco Bell, one of the QSR leviathans, for instance, is succeeding with a new Cantina design that makes the chain a hip hangout. While the five chain innovators showcased on the following pages are clearly not operating on the same scale as Taco Bell, each has a unique take on innovation and shows how flexible these concepts can be. Among them is a chain that predicted the rise of off-premise dining and began offering high-quality delivery and carryout fajitas back in 2008; a mission-driven emerging player that's DOG HAUS / BALANCE GRILLE / THE MELTING POT / FAJITA PETE'S / FAZOLI'S

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