As restaurant chains expand their brands into new markets via franchised or company stores, they chug through three broad phases: site selection, construction and opening. While much is known and lots written about where to put and how to build restaurants in new markets, surprisingly little has been said about the art of opening them.
 So I talked to five people who know a lot about the process — their cumulative store openings are in excess of 170 units: Treavor Smith, director ...
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!