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Chick-fil-A

Food

Meet the force behind Chick-fil-A's menu makeover

David Farmer has the mission of addressing new consumer sensibilities without alienating longtime fans of milkshakes, waffle fries and boneless fried chicken. And as he learned from a coleslaw controversy, that balancing act isn't always easy.

Chick-fil-A debuts first seasonal LTO sandwich

This is the first time the chain has tried a seasonal entree LTO.

Heightened security and countless flight delays mean more time spent at the airport. Add in meal-less flights and you have a lot of hungry travelers.

This week: Chick-fil-A has a poor choice of words for a party tray promotion. Nutella gets mad at a burrito chain. A Manhattan restaurant embraces Instagram. And others continue to wrestle with cell-phone bans.

The struggling chain is exiting the market as part of a revitalization effort.

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

The limited-service chicken category overall increased total sales by 8% to $22.2 billion and grew units by 4% to 14,166.

History teaches that the decline of many ancient civilizations was in part due to non-renewable farming methods. Many modern farming methods appear to be similarly depleting our natural resources. At the same time, the world’s population is growing at an unprecedented pace. This raises serious questions about whether our present agricultural systems will be able to support this increase.

When the James Beard Foundation held its Silver Anniversary Gala at New York City’s Four Seasons restaurant in November, the guests were treated to a multi-course dinner cooked by five celebrated chefs: Alfred Portale, David Bouley, Tom Colicchio, Michel Richard and Daniel Humm.

The latest canvass by financial analyst Mark Kalinowski finds considerable dismay about near-term business prospects and interactions between franchisor and franchisee.

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