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With pandemic innovations in place, hotels are ready for a restart

After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.


Bacon is sizzling on chain menus

Chefs at restaurant chains are taking bacon beyond the traditional applications, tempting customers with new techniques and products.

Culver’s new snacky side and White Castle’s sweet snack; Red Lobster launches a chicken sandwich while Daphne’s does seafood; beefed-up burgers at Roy Rogers and Umami Burger; and breakfast wakes up to spring.

The pressure is mounting on Twitter and Change.org for chains to return popular menu items.

The new premium sandwich is already the best seller at Wawa's first drive-thru-equipped unit.

In franchised brands, operators have created some of the industry’s most well-known products and promotions, from the bacon cheeseburger to fast-food breakfast.

Taste Tracker: Big discounts at Farmer Boys, Luna Grill wraps it to go, Zaxby’s taps Chinese flavors and bagel seasoning inspires Firehouse Subs.

Is customization still king for fast casuals? Some chains are moving toward more chef-curated items to speed ordering.

Those in the know can unearth items that aren’t posted on menus.

Parties and trick-or-treating may be a no-go this year, but operators are scaring up fun activities and menu items to make up for it.

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