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CCR 2026 ISSUE 9  |  Beauty by Design: How Rigzin Dolma balances brand standards and customer expectations at Waxing the City   • CCR 2026 ISSUE 9  |  Beauty by Design: How Rigzin Dolma balances brand standards and customer expectations at Waxing the City   •

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Village Inn parent exits bankruptcy, spins off baked goods unit

American Blue Ribbon Holdings LLC, which filed for Chapter 11 bankruptcy protection in January, has emerged from the debt reorganization as two separate companies. One of those companies VIBSQ Holdings LLC, will operate and franchise the restaurants—21 company-owned and 118 franchised Village Inn restaurants, and

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BUILD grants go to 70 projects in 44 states

Highways, roads and bridges represented 77% of the projects selected for $1 billion in Better Utilizing Investments to Leverage Development grants from the Department of Transportation. The grants went to 70 projects in 44 states, with two projects in Texas and one each in Florida,

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California mall undergoes $1.1B expansion

Westfield Valley Fair is now home to a three-level Bloomingdale’s flagship store, exhibitions from the San Jose Museum of Art and new outdoor spaces. The $1.1 billion expansion brings the mall to 2.2 million square feet and also includes a movie theater, a dining district

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47-story Chicago Loop mixed-use tower begins rise

Pandemic or no pandemic, construction has started of a 47-story tower in the Loop that will have stores, residences, and a hotel. 300 North Michigan Avenue will have 25,000 square feet of retail space, 289 residential units, and 280 hotel rooms. Read the Loop North

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Hilton plans 781 new hotels in face of pandemic

Hilton Worldwide has 781 hotels comprising 160,556 rooms in its pipeline, with 200 openings slated for this year, an analysis of the chain’s data shows. North America and the Asian-Pacific region command top priority, led by the US and China. Read the TopHotelNews story here

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Cracker Barrel plans pandemic-era changes

Cracker Barrel is looking to boost sales during the pandemic with such innovations as creating a catering-only kitchen at an Indianapolis restaurant. The chain will also experiment with grab-and-go stations for takeout customers, beer and wine offerings and outdoor dining on its iconic front porches.

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