Cost cutting is not the only reason full-service restaurant brands are racing to roll out express units.In addition to saving money on construction costs and labor, express versions also position brands to capture younger customers, who are seeking a quicker dining-out experience, operators say.Friendly’s and Black-eyed Pea, two chains trying to turn their fortunes around after years of struggling, are the latest to debut express offshoots of their full-service brands. Friendly’s, a 505-unit ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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!