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Operations

Cava's first Impact Report reveals strategies behind core values

 By Lisa Jennings on Aug. 01, 2025

Corporate transparency reports on managing people, food and the planet are facing new pressures. For Cava, this first report is designed to codify values embedded in the brand's DNA.

Food

Inside Sweetgreen's complex process for creating its 'really simple' new Ripple Fries

 By Patricia Cobe on Mar. 06, 2025

Behind the Menu: The fast casual was on a quest to create a cleaner, healthier fry with big flavor. Here’s how they did it.

Food

Another restaurant chain takes a stance against seed oils

By Patricia Cobe on Feb. 04, 2025

Full-service True Food Kitchen is eliminating seed oils across its 46 locations, transitioning to avocado and olive oil.

Food

Case Study: How Buddy’s Kitchen Upgrades Menu Items with Ease—and How Restaurants Can Benefit

Sponsored content from our partner The Oregon Fruit Company on Nov. 01, 2023

When it comes to offering signature menu items, sometimes all it takes is adding the sweetness of fruit. Learn more today.

Food

Shake Shack rolls out veggie burger that involves actual vegetables

By Lisa Jennings on May 02, 2023

The new Veggie Shack, made with mushrooms, sweet potato, carrots and grains, goes national this week. It's not vegan, but aims for consumers looking for less-processed meat alternatives.

Food

Chick-fil-A is testing a cauliflower sandwich

By Jonathan Maze on Feb. 09, 2023

The fast-food chicken-sandwich chain is jumping on the plant-based bandwagon with a cauliflower version of its most popular menu item.

Emerging Brands

Restaurant-less Marriott chain adds hydroponic gardens

By Peter Romeo on Nov. 07, 2022

Guests can harvest the produce if they want to cook in their in-room kitchens. The herbs and vegetables will also garnish the complimentary breakfast service.

Food

Benefits of substituting butter-flavored oil for butter or margarine

Sponsored content from our partner Stratas Foods on Aug. 16, 2022

When substituting ingredients, many operators may not think of fats or oils as top candidates. However, replacing butter or margarine with butter flavored oil (also known as BFO) can greatly benefit restaurant kitchens.

Food

New England restaurants are spared a big supply-chain hit

By Peter Romeo on Aug. 12, 2022

Pork supplies were expected to drop steeply on Aug. 15 because of new farming regulations. But the rules were postponed under an unusual agreement between industry and government.

Food

Quick prep and classic flavors spell success for breakfast time

Sponsored content from our partner Tyson Foodservice on Jul. 27, 2022

As consumers return to eating breakfast at restaurants, operators are working overtime to ensure customer satisfaction stays high even amid challenges such as labor shortages and supply chain issues.

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