Burger King borrows preps from fine dining to innovate the menu

The burger chain’s new culinary focus reflects head chef Chad Brauze’s experience and passion gained in Michelin-starred restaurants.


Patrick Doyle puts his faith in the Whopper

The new executive chairman of Restaurant Brands International believes the burger may be a better brand than Burger King right now. It may be key to the fast-food chain's U.S. comeback.

The fast-casual, "better burger" chain is positioning itself to capture trade-down diners with truffles and more plant-based options. It is also working to rebuild profit margins.

And the burger giant is planning to step up its development, saying it has a “right” to do so after generating strong sales growth since the pandemic.

Good Times Restaurants now owns all of the 41-unit burger bar’s traditional locations.

The Plant-Based Classic Smash Burger is made with jackfruit, which can be substituted for another protein in any menu item.

Officials confirmed the brand’s first units in the Gem State are expected to open in late 2023.

A Deeper Dive: John Dikos, CEO of the chain, and VP of Finance and Strategy Adam Sanders join the podcast to talk about the 20-unit chain and its growth potential.

The Bottom Line: The chain is eyeing its first Tennessee restaurants in 2026. But it has also ceded growth to other competitors.

Mackenzie Gibson, Sonic’s VP of culinary and menu innovation, shares an inside look at her team's R&D mindset.   

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