The diners’ perspective can help gauge if a trend is worthy or just a passing fad. Restaurant Business joined some 170 foodservice operators for the annual Taste the Trends tour of Chicago's hot new restaurants, hosted by Basic American Foods. The sampling ranged from Peruvian ceviche to Moroccan flat breads.
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The Bottom Line: Bankruptcy filings, closures, strategic alternatives and a sudden value messaging all suggest the industry is in a tough spot. But many brands are still thriving.
The industry veteran with a knack for scaling full-service brands is bringing his expertise to three Southeastern mainstays and is on the hunt for more.
A Deeper Dive: Here is the transcript for the May 29 podcast with the chief executive of the drive-thru coffee chain, who talks real estate, boba and other topics.
