Restaurant Business Exclusive Content
Native Foods taps into Italian beef’s popularity to launch a meatless version
Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.
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.
Subway wants the world to eat a lot more sandwiches
The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.