The development of nontraditional locations has been an area of growth for restaurant companies in 2013, and that push is expected to continue into 2014. Airports, travel centers, college campuses, hospitals, convenience stores and military bases can prove to be high-volume locations where guests are looking for portable and fresh options that go beyond a pre-packed sandwich and chips. Bob Evans Farms Inc., for example, this year opened its first Bob Evans Express prototype at the BMW ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.