The first Organic Krush opened in May 2015 and the chain now has seven units and a commissary kitchen, with a couple more leases signed and plans to open at the new health and wellness center at the University of Richmond next month. Unlike similar concepts in the segment that focus on either juice and smoothies or heartier fare, Organic Krush's lengthy menu offers a full range of drinks and meals.

How Mission Taco Joint’s co-owners Jason and Adam Tilford created a full-service burrito-and-margarita concept in the heart of Missouri while staying true to its mission and focusing on internal growth during the coronavirus crisis. 

Starbird co-founder and CEO Aaron Noveshen already had more than a decade of experience as a restaurant consultant with The Culinary Edge before starting the fast-casual chicken chain.

Noveshen brought his consultant knowledge to bear at Starbird, a six-unit brand that is accelerating its growth plans even amid the pandemic. San Francisco-based Starbird entered the ghost kitchen space about a year ago and is adding a suite of virtual brands.

How a fast-casual salad chain is navigating real estate decisions during an uncertain time.

How a Korean-Mexican fast casual got back in touch with its food truck roots to navigate the pandemic. 

How a mission-driven taco concept shook up its under-utilized drive-thrus during a crisis. 

Buzzworthy Brands, Restaurant Business' new podcast highlighting innovative growth chains. In this first episode, Heather Lalley (@flourgrrrl) talks with @AtomicWings CEO Zak Omar about focusing on expansion even amid the pandemic.