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Restaurant veteran Joe Pate will oversee operations for the fast-casual chain as it prepares to grow.
Menu news of the week: Feb. 3, 2020
Chains are drawing menu inspiration from the bounty of seasonal ingredients and plant-based products available now. Here’s a roundup of recent introductions and menu news.
New stores will be smaller and brighter and will allow for the addition of several new menu items.
Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.
These concepts are hoping consumers will want to grab a meal now—and fixings for another meal or snack later.
Operators take advantage of the shoulder season to refresh the food and drink lineup.
The fast-casual chain has added a section where customers can pick up components for a meal assembled at home.
Consumers with young children reveal their favorite restaurants for their families.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow