KFC restaurants nationwide will add Beyond Meats’ plant-based chicken to its menus . . . . KFC to Launch Plant-Based Fried Chicken Made with Beyond Meat Nationwide The launch comes after years of testing from the Yum Brands chain and Beyond Meat to create a meat substitute that mimicked the taste and texture of whole muscle… read more
Global Foodservice News
Bob Evans Restaurants Is Exploring a $600 Million Sale
Bob Evans Restaurants is exploring a sale that could value the fast-casual dining chain at up to $600 million, according to people with knowledge of the matter. The company and its owner, private equity firm Golden Gate Capital, are working with financial advisers, the people said, asking not to be identified discussing private information. In… read more
Voice-Ordering Bots to Take Drive-thru Orders
Checkers & Rally’s is Rolling out Voice-Ordering Bots to Take Drive-thru Orders at 267 Restaurants Amid a Crippling Labor Shortage in the Industry Drive-thru lanes generate anywhere from 60% to 70% of sales for fast-food chains. Chains are investing in automation to increase sales and relieve labor pressures at the drive-thru. Checkers & Rally’s is… read more
TGI Fridays Develops To-Go Focused ‘Fridays on the Fly’ Concept
COVID’s acceleration of off-premises has pushed several casual-dining brands to rethink development strategies, namely a shift into the quick-service segment. IHOP, Buffalo Wild Wings, Hooters, Friendly’s, P.F. Chang’s, Golden Corral, and others have either rolled out, tested, or considered leveraging smaller formats to meet the new age of convenience. Now add 690-unit TGI Fridays to the list. At the ICR… read more
Most Restaurants Remained Understaffed in December
Restaurant employment continued to trend higher in December, but overall staffing levels remained well below pre-pandemic readings. Eating and drinking places* added a net 42,600 jobs in December on a seasonally-adjusted basis, according to preliminary data from the Bureau of Labor Statistics. This continued a period of relatively modest job growth, compared to the healthy… read more
Starbucks will Spend With Diverse Suppliers by 2030
The company said that it would spend $1.5 billion with suppliers owned by Black, Indigenous, and People of Color. The coffee giant spent nearly $800 million last year. Starbucks said on Tuesday that it plans to double its spending with diverse-owned suppliers, to $1.5 billion, by 2030 as part of its ongoing effort to improve… read more
Food and Restaurant Trends for 2022 Include Robots, Sustainability
As 2021 draws to a close, food and restaurant experts are making their predictions for the trends that will shape the way we eat in the coming year. This past year was another difficult one for restaurants as the pandemic continues to stir up uncertainty around everything from safety protocols to supply chains. Some of… read more
Restaurants, Food Brands Find a Partner in Veganuary
Veganuary turned nine this month with a record of inspiring a growing number of consumers to go vegan for the month. Last year, 582,000 people from 209 countries signed up for the 31-day pledge to leave animal products off their plates. The Veganuary campaign launched as a nonprofit organization in the UK in 2014 to… read more
Grubhub and the U.S. Hispanic Chamber of Commerce Launch $2 Million Grant Program for Latino Restaurants
Hispanic-owned restaurants, starting today through Jan. 26, can submit an application for a COVID relief grant provided by the USHCC Education Fund and Grubhub. The USHCC & Grubhub Restaurant Small Business Grant Program plans to distribute about 300 restaurant grants ranging from $5,000 to $10,000. Businesses from both urban and rural areas across the country… read more
Chuy’s will Introduce 3%-3.5% Price Increase with New Menu
Chuy’s Holdings Inc. expects to raise menu prices 3% or 3%-plus with the introduction of a new menu in February, executives said Tuesday. Steve Hislop, CEO, and president of the Austin, Texas-based casual-dining Mexican brand, said inflation in commodities and labor would lead the company to evaluate menu prices later in the year. “I’m pretty… read more