Chipotle Mexican Grill

CIA Career Fair Points to Economic Recovery

Feb. 14, 2012

The Culinary Institute of America holds four career fairs a year at its Hyde Park, NY campus. On February 7, the CIA hosted its largest fair in four years—a sign that indicates the economy is on it's way to recovery and the food industry is leading the surge in job creation, so the college believes.

From ranch to restaurant table

By Patricia Cobe on Jun. 09, 2014

The way cattle are raised can influence the flavor and texture of the beef that you menu in your restaurant.

This week’s 5 head-spinning moments: Ideas Mel Gibson might love

By Peter Romeo on Jan. 09, 2015

The Land Down Under is emerging as the new crucible for possible U.S. restaurant trends.

Lower gas prices have upped sales at QSRs and fast casuals

Aug. 12, 2015

Spending at fast-casual and quick-service restaurants is growing 10.8 and 6.2 percent year over year, respectively, say Bank of America analysts, largely due to consumers' increased discretionary income.

Chipotle slammed with another lawsuit

By Restaurant Business Staff on Jan. 11, 2016

Adding insult to a string of recent injuries, a new lawsuit alleges the chain misled investors by failing to disclose its food-safety safeguards were inadequate.

3 big chain projects under wraps

By Peter Romeo on Jun. 07, 2016

Three powerhouse quick-service chains are tinkering behind the curtain with new prototypes. Here's a peek.

What will be the breakout concept of 2017?

By Lauren Hallow and Peter Romeo on Dec. 05, 2016

From Eatsa to McDonald's, here's a look at 13 quick-service and fast-casual brands with the potential to be next year's breakout restaurant concept.

Consumer Trends

The 10 most craveable chain tacos

By Lizzy Freier, Michelle Zalesny and Dora Meza on Jul. 07, 2017

Click through to see the list of consumers’ most-craved restaurant tacos, from Mexican joints to burger chains.

Leadership

Why Brian Niccol shouldn't turn Chipotle into a QSR

By Peter Romeo on Feb. 14, 2018

Or at least not too much. The industry needs a sometimes-annoying contrarian to keep it fresh and innovative. Let it remain the anti-fast-food brand.

Food

Re-inventing brunch

By Patricia Cobe on Jun. 01, 2012

When the Scottsdale, Arizona-based Z’Tejas rolled out its new brunch menu in March, the number of selections doubled—and only one item was a holdover from the old menu.

Page 30