Seven years ago, Zach Weprin, his brother Josh, and longtime pal Stephan Harman—a trio with no restaurant experience—made the daring decision to open a fast-casual sushi restaurant in downtown ...

CHICAGO — The next step for a successful single- to two-unit independent restaurant is to grow into a micro-chain of three to 19 units, according to The NPD Group. Micro-chains, which are often ...

This post is part of the On the Margin blog. New Bohemia Wurst & Bier House is a seven-unit, Minneapolis-based fast-casual chain that specializes in, well, sausages and beer. Its menu is filled with ...

Micro-chains — defined as chains with anywhere from three to 19 units — are in a major growth spurt, according to information research and analysis firm, NPD Group. The company said that although ...