Reyna Estrada

Page 11

Zia Sheikh’s struggle with addiction and his second chance at life

The New York City-based chef and founder of Restaurant After Hours made major changes after he was fired. Now he works with other hospitality workers struggling with their mental health.

Operations

Next Level Burger is taking sustainability to the next level

The chain hopes consumers’ appetite for plant-based burgers continues to grow as it sets its sights on quadrupling its unit count by 2025.

Financing

Colorado’s tough labor market hurts Good Times Restaurants

The burger chain operator’s profits declined last quarter despite increasing sales. It has deliberately kept price increases to a minimum.

Emerging Brands

Great Greek Mediterranean Grill finds success in service

The fast-casual chain, which has an elevated service model, has become one of the country’s fastest growing brands and plans to be a $100 million concept by next year.

Operations

Pizza Hut and Dairy Farmers of America to launch sustainability project

Pizza Hut and its parent company Yum Brands are partnering with Dairy Farmers of America (DFA) to launch a sustainability initiative aimed to help participating farmers reduce their greenhouse gas emi...

Operations

With reusable container programs, foodservice operators find both successes and snags

Reusable container programs bring upsides and obstacles as sustainability efforts are renewed post-pandemic.

Workforce

Chuck E. Cheese to roll out cultural sensitivity training company wide

Chuck E. Cheese is rolling out company-wide cultural sensitivity training after an incident in New Jersey where one of the chain’s characters reportedly ignored a 2-year-old girl. A video of the incid...

Operations

How one company is making cooking oil more sustainable

Filta Environmental Kitchen Solutions is giving cooking oil a second life. The fryer management company removes cooking oil from kitchens once no longer usable and recycles it into biodiesel, a se...

Financing