Patrons at Mexican restaurants in the U.S. usually don’t expect the seasons to drive the menu. But at Orale Mexican Kitchen in Jersey City, N.J., sourcing local, seasonal produce is a priority of consulting chef James Muir—and his menu reflects it.
With comps still falling by more than 20 percent, and costs climbing as the chain deals with the aftermath of its food safety problems, the high-flying fast casual warns that it could finish deep in the red for the first quarter.
More dramatic steps have overshadowed some of the other turnaround moves the burrito chain has made in recent days. Nor has it spared the brand from being chopped on by competitors. Here's a recount of what you may have missed.
Casual and quickservice concepts first marketed BBQ’s essence merely using the sauce (Chipotle BBQ sauce for those fries?). Now other nuances of barbeque are infiltrating restaurant chains to include side dishes, smoking techniques and even marinades.