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Food

Burgerville bucks the pumpkin spice craze with its new Apple Crumble Sundae

The Pacific Northwest chain sticks to its mission of local sourcing to bring the seasonal LTO to menus.

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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.