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Financing

Amy’s Drive Thru is taking its organic fast food up and down the west coast

Customer demand led the founders of the retail brand Amy’s Kitchen to create a restaurant. The concept is now pushing to grab a bigger piece of the market.

Food

The hummus wave is becoming a tsunami

A dip that originated in the Middle East has gone mainstream on fast-casual and school-lunch menus. Now new variations are coming out of those roots.

Taste Tracker: Domino’s does dips while Mod Pizza dips into cake; Fleming’s focuses on filets; fajitas and tacos mash up at Fuzzy’s; fresh takes on burgers, sandwiches, smoothies, mac and cheese, nuggets and more.

The QSR partnered with Impossible Foods to menu the patty for a limited time.

The burger giant will conduct an operations test of its Beyond Meat McPlant sandwich at eight restaurants around the country starting Nov. 3.

Global flavors trend at Firehouse, Ledo Pizza and Cava; Newk’s, Sweetgreen and Dog Haus play up plants; Toasted Yolk and Eggs Up Grill go big on breakfast; and Krispy Kreme and Eureka get spooky.

The fast casual is adding a new Buffalo Cauliflower side dish and a Curry Cauliflower bowl to its autumnal offerings.

The chain was the first to bring Stuffed Crust Pizza to consumers, with more than 40 variations launching in the years since. Innovation continues at R&D headquarters around the world.

The QSR is rolling out its meatless version Monday, along with a spicier take on the chain’s original chicken nuggets.

Plant-based dishes, cocktails, mac and cheese and hearty hot sandwiches are all trending, while several operators scare up spooky LTOs for Halloween.

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