News

Burgerville, Shake Shack, the Habit and Cowboy Chicken beef it up for fall

By Patricia Cobe on Sep. 14, 2023

Taste Tracker: New spins on bowls at Playa Bowls; Fazoli’s bakes pizza into pasta; mushroom mania hits Blaze; Rubio’s new fish taco won a contest; and more menu news of the week.

Operations

How Sweetgreen got restaurant margins up and how they plan to keep them there

By Lisa Jennings on Sep. 13, 2023

This will be the break-even year for the fast-casual chain, the company predicts. CFO Mitch Repack shared details on the strategies that are gaining traction.

Leadership

Howard Schultz is stepping down from the Starbucks board

By Jonathan Maze on Sep. 13, 2023

The former CEO and chairman emeritus is no longer company director as part of a planned transition. Wei Zhang, former Alibaba senior advisor, will take on the role.

Financing

Huey Magoo's is riding the chicken tenders wave

By Jonathan Maze on Sep. 13, 2023

A Deeper Dive: Andy Howard, CEO of the fast-casual chain, joins the podcast to talk about the company’s growth plans and consumer demand for chicken.

Workforce

Battle over Chicago's tip credit escalates

By Peter Romeo on Sep. 13, 2023

With a vote expected within weeks, the restaurant industry is mustering its resources--and plenty of research--to avoid a situation like the one that unfolded in Washington, D.C.

Technology

Consumers across generations debate the pros and cons of restaurant tech

By Lisa Jennings on Sep. 13, 2023

As the industry races to adopt the latest innovations, how are diners feeling about their brand interactions? A member of Gen Z, a Millennial, a Gen Xer and a Boomer shared their views at FSTEC.

Food

Chipotle returns Carne Asada to the menu for a limited run

By Patricia Cobe on Sep. 13, 2023

For the first time, guests can fill a quesadilla with the popular protein option.

Premium

Financing

For Boston Market, another ugly chapter could be its last

By Jonathan Maze on Sep. 13, 2023

After years of steady decline, the fast-casual brand appears to be in a death spiral of unpaid bills, legal filings and angry customers. Even in a world as forgiving as restaurants, it may be impossible for the chain to come back.

Technology