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Reyna Estrada

Articles by
Reyna Estrada

Page 7
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How restaurants celebrated Earth Month this year

Some restaurants offered promotions throughout the month, while others curated sustainable menus.

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Sysco is making strides on its electric vehicle commitment

The food distributor is transforming a distribution center in Riverside, Calif., into an electric vehicle hub.

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Just Salad has earned B Corporation certification

To earn the certification, the fast-casual salad chain had to meet high standards of social and environmental impacts.

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Starbucks is making its stores greener

The coffee giant has certified 3,508 stores under its Greener Store framework and is expanding the program to new markets.

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Chick-fil-A is dipping into sauce-themed merchandise

From tote bags to bucket hats, the chicken chain has launched limited-edition apparel spotlighting its sauces.

Leadership

Capriotti's Sandwich Shop and Wing Zone add new executives

The fast-casual concepts named Michael Meche chief restaurant officer and Scott Wessel chief technology officer.

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When it comes to packaging, Yum Brands is putting sustainability top of mind

The parent company of KFC, Pizza Hut and Taco Bell has established a new packaging policy with the aim to roll out more sustainable materials.

Consumer Trends

To nobody's surprise, Chick-fil-A remains teens' favorite restaurant

The chicken chain topped Piper Sandler’s semi-annual survey of teen spending in the U.S., followed by Starbucks and Chipotle.

Food

Arby's launches new King's Hawaiian Sweet Heat Sandwiches

The sandwiches come in two varieties—chicken and beef ‘n brisket—highlighting the fast-food chain's focus on meat.

Beverage

Yum or yuck? Rating Starbucks new olive oil-infused coffee

Two RB editors sampled the coffee chain's Oleato line of beverages to see whether the combination works. Here’s what they think.

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Burger King makes progress on its electric vehicle commitment

The burger chain has transitioned nearly one-third of its field team fleet to electric vehicles.

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Reusable container programs have benefits, but are slow to take off

A reusable container program in Ann Arbor, Mich., looks to address key questions for restaurants and consumers. But in a world "built for single-use," the effort faces an uphill battle.

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