Chipotle Mexican Grill

Inside Chipotle’s new prototype

Jul. 22, 2015

A first view of one of two new formats was revealed Friday in Kansas City, Mo.

Chipotle subpoenaed in federal investigation

By Kelsey Squire on Jan. 06, 2016

Comp sales are expected to plunge 14.6 percent during Q4, the burrito chain said.

Groundbreaking new restaurants: Where are they now?

By Kelly Killian on May 13, 2016

From the explosion of eatertainment to Yum's fast-casual flops, we look back at some of our "groundbreaking concepts" of the last two years to see which ideas flourished and which ones flopped.

50 Great Ideas

50 great ideas: 2016 edition

By Restaurant Business Staff on Nov. 14, 2016

What takes a notion from “that’s cool” to a smart, business-forward point of differentiation? We present 50 of the greatest on-trend ideas we’ve collected.

Top 500 Chains

2017 Top 500: The likely comeback brands

By Peter Romeo on Jun. 13, 2017

While it may not be all good news yet, these chains have plans in place that are starting to pay off.

Workforce

Restaurants are struggling to find people

By Jonathan Maze on Feb. 09, 2018

Higher wages are putting pressure on chains to grow sales in a tough environment.

The week in ideas, March 12, 2012

By Restaurant Business Staff on Mar. 12, 2012

Yellow is the new green. Restaurants in Harrisburg hire cops. And sushi takes an assembly-line approach.

The week’s head-spinning moments: Chipotle insights, madness worries

By Peter Romeo on Jun. 13, 2014

Steve Ells shares Chipotle’s high-speed formula, Applebee’s joins Starbucks in making recharging news, possible food safety madness resurfaces and where experts say P.F. Chang’s customer data is for sale.

Chipotle to offer a BOGO deal on tofu items

By Peter Romeo on Jan. 12, 2015

In the rare discount by the chain, patrons can try their sofritas with the assurance they can get a meat-filled favorite later.

Consumer Trends

The evolution of local

By Sara Rush Wirth on Aug. 13, 2015

One in three consumers are spotting more locally sourced items on menus, researcher Technomic finds, and the ratio is higher at Quick Service Restaurants.

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