Peter Romeo's Reality Check
The upscale restaurant market has its celebrity chefs, but the limited-service sector is giving rise to a group of marquee-name investors whose very interest tends to anoint their holdings as likely successes.
The trend of making vegetables a star is quickly shifting down from high-end dining into the mass market. Here are some of recent efforts by sizable chains, including one of the industry's largest.
KFC is tinkering with a new health-minded concept, while also testing life as a retailer. And those aren't the only transformations that snared attention.
The industry has made considerable progress in adopting health and sustainability as menu influences, but the trend has not been without its challenges, as this week's Menus of Change conference attested. Here are some of the sticking points.