Operations

Which restaurants do consumers deem the least clean?

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Menu Talk: Ahu Hettema, chef-owner of Istanbul Hawai’i in Honolulu, introduces residents and tourists alike to the cuisine of her homeland, modernized with artful presentations and local ingredients.

Customers will have a direct line to Tom Curtis, who will spend hours every day taking phone calls and responding to texts, as the fast-food chain looks to elevate the customer experience.

The Bottom Line: The fast-food chain, which debuted the morning daypart in 2020, is giving operators the ability to stop serving breakfast following a brutal 2025.

The fast-casual chain is looking to improve its perception of value and drive traffic. One idea to be tested later this year will be a daypart offering maybe a couple of tacos and a drink for under $10.