Becoming a successful Mexican restaurant chain in Texas is no small feat with competition on every corner. But Houston-based Berryhill Baja Grill has a unique story and a first-class menu that has helped this restaurant chain and its Baja-style, south-of-the-border menu become a local tradition. Recently, the chain has gone international and is drumming up excitement in neighboring states.

To turn around a moribund brand, it takes an unwavering commitment to breathe new life into the once-successful concept. However, President and CEO Paul Mangiamele doesn’t intend to turn around the fortunes of only his company, Bennigan’s Franchising Co. Instead, he says Bennigan’s is on the cusp of revitalizing the casual-dining category, raising the bar for the Irish-inspired brand as well as its competition throughout the United States.

The vacation cruise industry’s major trump card has always been its ocean backdrop that mankind has romanticized since the beginning of time. For years, vacation cruise companies have contrasted the freedom of the ocean with regimented programming. The lack of options led to the industry’s reputation as a vacation for newlyweds and the nearly dead while its onshore counterparts attracted the buying power of everyone else. But in recent years, and spearheaded by industry leader Norwegian Cruise Line, the industry has developed concepts that now match the excitement and freedom of the water it sails on.

One of the largest restaurant franchise owners in the United States has plans to continue growing throughout 2012. Founded in 2003 by President and CEO Jim Bodenstedt with the acquisition of 18 Taco Bell and KFC restaurants in Texas, San Antonio-based MUY Brands, LLC today is one of the top 10 franchisees for Yum! Brands – the owners of Taco Bell, Pizza Hut and KFC – and among the top 20 franchise companies in the nation.

When Sutas Pipatjarasgit came to the United States from Thailand in 1968, he had a lot more than the few hundred dollars in his pocket. He had an entrepreneurial spirit that eventually led him to found Toledo-based Magic Wok, a family owned chain of Asian-style restaurants that now has eight locations in Ohio, three in Michigan and three in Bahrain. In addition to Magic Wok, the family owns two Tropical Grill & Juice-branded locations, one in Ohio and one in Michigan.

There are a lot of trendy restaurants out there, places that reinvent themselves regularly in order to remain relevant in a competitive hospitality landscape. Joe’s Stone Crab in Miami Beach, Fla., on the other hand, has taken the exact opposite approach, and it has paid off.

Healthy eating and sustainability are two of the biggest trends in foodservice right now, and practically every company in the industry is reacting to it in one way or another. For most, this means some revamps to their menu or an increase in the amount of organic or locally-sourced ingredients they use. For Hyatt, however, the world-leading hotel chain has fully embraced these principles with a top-to-bottom operating philosophy that has been two years in the making. Vice President of Food and Beverage Susan Santiago says this is far from a reaction to market trends – it’s a global initiative that represents how the company’s foodservice operations will think in the future.

Elevation Burger founder Hans Hess had a real beef with the fast food industry back in 1999. After moving from California, Hess says that the market didn’t have a whole lot of fast and healthful options. “I just wanted something I could feel comfortable feeding to my kids,” Hess says. “I couldn’t find an all-American meal in a health-friendly format.”


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