To-go-only concept tapped into team’s creativity with and learnings from other concepts, founder says

Shuggie’s Trash Pie & Natural Wine is opening in Spring 2021 with a menu of ingredients like offal, ugly produce, and leftover spent grain from breweries

New concept features chicken tenders, wings and Detroit-style pizza

Bar concept uses classic drinks and loosened liquor laws to supply customers with make-your-own cocktail kits

National growth is planned for new hybrid model with 16 host kitchens and its own delivery fleet

Savory, a growth fund that formed during the pandemic, has made recent investments in San Diego-based The Crack Shack and Austin, Texas-based Via 313.

The year-long overhaul of the Boston fast-casual concept includes a new Infinite Kitchen and more personalization of meals to meet a variety of dietary needs.

Ghostline will feature a rotating lineup of delivery-forward concepts to match COVID-era consumer needs

Western grocer’s The Tipping Point restaurant to host chef John Surla