Chipotle Mexican Grill

Chipotle said to avert food safety lawsuits

The chain has reached settlements with more than 100 patrons.

Operations

Are QSRs the real hotbeds of innovation?

In the last few years, the build-your-own Chipotle-style fast casuals really hit their stride, expanding into almost any type of cuisine people could think of.

Executives have indicated the product was an effective lure for new and lapsed customers, but felt the need to adjust the consistency.

The Manhattan Cocktail Classic kicked off with its 2011 gala. An estimated 3,000 revelers in cocktail party garb—none of whom seemed like sober scholars—traversed the four floors, sampling handcrafted cocktails at 100 stations manned by the industry’s master mixologists.

At the McDonald's 2013 Chef Event, a group of celebrated chefs were given the challenge to create dazzling dishes using ingredients from McDonald's pantry and walk-in. Senior editor Pat Cobe was there to taste their inventive takes on chicken nuggets, burgers and fries.

The new store formats would have less seating and primarily serve takeout orders, which account for two-thirds of the chain's transactions, its CFO said on the most recent earnings call.

The move is an example of the innovations that can be expected from a new McDonald’s, said CEO Steve Easterbrook.

Authorities are investigating if it’s another E.coli situation.

The rules were dropped some time ago, but a judge decided the chain had an obligation to let employees know of illegalities.

Here are three shake-ups to look out for this month.

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