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Reyna Estrada

Articles by
Reyna Estrada

Page 8
Operations

Budderfly to expand restaurants' access to energy-efficient HVAC systems

The sustainability company is buying thousands of ultra-efficient Carrier heating and cooling units and offering them to restaurants and other small businesses that typically wouldn't have access to them.

Operations

Aramark and Triple B Hospitality Group team up to bring more equity to the foodservice industry

Triple B, a Black-owned foodservice provider for workplaces, schools and event venues, will help Aramark clients overcome labor challenges and improve their diversity.

Operations

Tyson Foods wants to use upcycling to reach its sustainability goals

Tyson Ventures is inviting upcycling startups to pitch at its Demo Day. Selected applicants may be given the opportunity to partner with Tyson.

Leadership

Church's Texas Chicken names Natalia Franco global chief marketing officer

Franco comes to Church's after marketing roles at Focus Brands, IHOP, Burger King and more.

Financing

Pollo Tropical starts the year off with more customers and better profits

The fast-casual chicken restaurant chain said its traffic has improved so far this year, as did its profit margins.

Operations

As customers tire of tipping for fast food, workers understand—but embrace—the awkwardness

The days of the tip jar are mostly in the past. But are POS tip prompts hurting more than helping? Fast-food employees give their perspective.

Leadership

Church's Texas Chicken names Danton Nolan chief financial officer

Nolan replaces Louis Profumo, who is retiring after 18 years with the brand.

Operations

US Foods adds electric vehicles to its fleet

The food distributor has committed to reducing its Scope 1 and 2 greenhouse gas emissions by 32.5% by 2032.

Operations

Wendy's makes a big climate action commitment

The burger giant says it will reduce Scope 1, 2 and 3 greenhouse gas emissions by 47% by 2030.

Leadership

Ronald McDonald House Charities names Katie Fitzgerald president and CEO

Fitzgerald brings more than 25 years of non-profit experience to the role.

Operations

How upcycling unleashes creativity, and profitability, in the kitchen

More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.

Operations

Just Salad is rewarding reuse with its latest earth-friendly promotion

The salad chain is offering a discount on in-store orders when customers opt for a reusable bowl.

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