Subscribe to the Restaurant Business newsletter
Search Restaurant Business
The Mexican QSR, a hot concept in the U.S., has been slow to expand internationally. That’s beginning to change, and here’s why.
The Mexican QSR says the product has helped reverse a steep traffic slide in the first quarter.
The fast-casual chain revealed that it received a request for information regarding last year’s incident in Ohio, sending its shares falling.
Online and mobile orders doubled in the first quarter as the company’s comparable-store sales rose 9.9%.
Brian Niccol’s pay package came during a year in which the company’s stock returned to prominence on Wall Street.
The chain is planning to add its mobile-order drive-thru “Chipotlane” to more restaurants as it seeks to further its digital presence.
The company is testing a mobile order drive-thru lane called “Chipotlane” as it works to keep building digital orders.
The company’s stock has soared since Brian Niccol took over, says RB’s The Bottom Line.
The once “quiet” brand has shifted its marketing and advertising to get in front of customers.
The chain also plans to work on sustainable beef, improve recycling efforts and use simpler ingredients.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.