Subscribe to the Restaurant Business newsletter
Search Restaurant Business
She will exit the presidency this fall for a corporate job.
Two “green” stores slated for Canada will feature wood-fiber cup lids that need no straw, along with wooden utensils.
Prime Minister Trudeau says his government will also work with the provinces to require a cleanup of plastic litter by restaurants and other users of nonbiodegradable packaging.
The chain is testing a new recyclable cup to replace foam, which many believe could help locations in the South regain some lost drink traffic, says RB’s The Bottom Line.
The state becomes the first in the nation to outlaw the commonly used packages, with Hawaii, the westernmost jurisdiction, also looking at a ban.
The plans aim to replace single-use containers with vessels that patrons use and return—often to a different establishment.
The burger chain has joined a group led by McDonald’s and Starbucks that wants to make more sustainable packages.
Beyond convenience, there are several reasons pre-sliced pie is a winner in restaurants.
The chain’s U.S. market has also achieved its goal of antibiotic-free chicken.
But doughnuts will remain in the promotional spotlight, along with a new coffee drink and sandwiches.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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
Ideas from the field you may want to borrow