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The pretzel chain is opening food trucks and locations in urban areas in a bid to evolve.
The company is switching to paper in the U.K. and Ireland and will look at alternatives to plastic straws in other countries.
The once high-growth chain is an example of what happens when restaurant systems don’t focus on operator health, says RB’s The Bottom Line.
The chain is removing layers from field offices to improve communication and support with its franchisees.
The company’s U.S. business is changing its field structure as part of planned cost-saving efforts.
The company plans to use tomatoes grown in greenhouses or hydroponic farms by 2019.
The company’s new Chicago headquarters is a symbol of the chain’s shift in a new direction.
Customers don’t get excited about the chain, according to recent data, and that’s an issue, says RB’s The Bottom Line.
The company is planning a renewed focus on the morning daypart after its traffic declined.
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