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Emerging Brands

Oath Pizza readies for a franchising push

The fast casual, with two former Chipotle Mexican Grill execs in its C-suite, said it doesn’t want to be the “Chipotle of pizza,” although there are some notable similarities.

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Restaurant Business Exclusive Content

Food

Native Foods taps into Italian beef’s popularity to launch a meatless version

Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.

Operations

How upcycling unleashes creativity, and profitability, in the kitchen

More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.

Financing

Subway wants the world to eat a lot more sandwiches

The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.