Lisa Jennings

Executive Editor

Articles by
Lisa Jennings

Page 14
Operations

How California's fast-food bill will impact Chipotle's menu prices

Company officials say the required wage hike next year will increase labor costs up to 3%. And that cost will be passed on to consumers.

Operations

Momofuku Ko to serve its last meal next month

Nov. 4 is to be the last day of service for the Michelin-two-star restaurant created by chef David Chang. But the group hints that something new is coming.

Can the nation's collective palate evolve beyond the chicken nuggets they loved as toddlers? Or will we finally reach peak nugget and find another craveable protein to dip in all those terrific sauces out there?

This "rip-and-dip" bagel concept has backing from celebs like Paul Rudd, J.J. Watt, Darren Rovell and movie producer John Davis.

Three new hearty plates are making their debut with some new ingredients designed to build sales later in the day, when a salad might not be enough.

Eduardo Luz, Panera's former chief brand and concept officer, was named CEO and president of the 30-year-old casual-dining chain, effective immediately.

From cricket and curling, to ping pong and pickleball, restaurant concepts that combine eating and drinking with fun and games are booming.

The health-focused plant-based concept created by Whole Foods founder John Mackey earlier this year in Los Angeles has closed, blaming poor foot traffic. But a new flagship is scheduled to debut next year.

Workers United accused the coffeehouse giant of unfair labor practices by sharing a list of union stores with pro-Israel groups angered by "solidarity with Palestine" messages. Starbucks, however, says the list did not come from the company.

The new fast-casual Homeward Kitchen concept is finally getting ready to open in December.

The burger chain signed a licensing agreement with a movie theater chain that will allow film watchers to order burgers from their seats.

The FTC as proposed civil penalties and online platforms are exposing perceived violators. Yet restaurants remain vulnerable. Can consumers learn to trust reviews again?

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