A Florida barbecue chain built for repetition still insists on an old-fashioned constraint: the smoke happens in the restaurant. Nearly six decades in, Sonny's is pairing certified pitmasters and oak-fired craft with apps, catering and a franchise growth plan.
How a Georgia "Rx for Edibles & Elixirs" grew into a 1,500-restaurant franchise machine that runs on riblets, dollar margaritas, and the promise that you already belong.
Jack in the Box built a 75-year business by refusing to choose between burgers, tacos and breakfast. Now the San Diego chain has to prove that its appetite for variety can survive a leaner, more disciplined era.