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Lisa Jennings

Executive Editor

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Lisa Jennings, executive editor. Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts. Her experience  includes other industry publications as well as the daily newspaper The Commercial Appeal in Memphis, Tenn., where she was Food Editor. Her work has been cited in the Los Angeles Times, Business Insider, FoodBeast, The Huffington Post, Time.com and more.

Articles by
Lisa Jennings

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The restaurant worker most in demand? A great general manager

More than ever before, restaurant operators are focusing on recruiting, retaining and developing talent for this key position, which many say is the heart of any successful operation.


Blaze Pizza ousts its co-founder and culinary chief

Brad Kent, who developed and evolved the fast-casual chain's menu over nearly 12 years, said it was a surprise. Company officials told him they wanted to move in a different direction.

The chain's Cultivate Next fund has invested in Local Line, a local-food sourcing platform, and Zero Acre Farms, which makes an environmentally friendly alternative to vegetable oils.

The bakery-cafe chain will be the first restaurant concept to test use of Amazon One contactless palm readers, designed to speed the in-store experience for MyPanera members.

After serving as brand president of The Habit Burger Grill for nearly a year, Hennessy on June 6 will replace Russ Bendel, who announced plans to retire as CEO last year.

The new owner plans to make more restaurant acquisitions as it builds a platform of franchise brands.

The fast-casual chain has signed on to test delivery by Zipline drones that promise to be quick, quiet and precise. "The closest thing to teleportation."

Helbiz has plans to grow several restaurant brands out of Kitchen United outlets in Los Angeles, Austin and New York City.

The former CDO of Chipotle will join the fast-food chain's senior leadership team as part of growth acceleration strategy.

The mildly spicy new protein option can also be added to the Tik Tok-inspired quesadillas with fajita veggies. The grilled chicken is marinated in adobo, morita peppers, ground achiote, pineapple and lime juice.

After helping the fast-casual chain open more than 750 restaurants, Zalotrawala said she is preparing for a new adventure.

The fast-casual noodle chain said its sales momentum has continued so far this year while margins are improving thanks to normalizing commodity costs.

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