Executives of McDonald’s Corp. are identifying opportunities to become faster, more innovative and more efficient as an organization . . . . A key strategy moving forward is “implementing horizontal ways of working,” said Christopher J. Kempczinski, president and chief executive officer. “For years, our organization, like many others, was too siloed, whether that be… read more
Earlier this year, Chipotle Mexican Grill, Inc. unveiled a new menu offering inspired by two TikTok content creators . . . . The digital-exclusive fajita quesadilla adds peppers and onions, plus a side of the chipotle-honey vinaigrette customarily served with its salads, to the standard quesadilla, which typically features cheese and pork, beef, chicken or… read more
BEFORE OPERATORS CAN DELEGATE TRAINING, THEY MUST HAVE SYSTEMS IN PLACE . . . . Training your restaurant team members and management is critical to your success. But in a busy restaurant environment, who can you spare to do the actual training? I’ll give you a hint: it’s probably not your best employee and it… read more
THE CONCEPT, CREATED BY REALITY TV STAR JON TAFFER, WANTS TO OPEN 120 RESTAURANTS IN THE NEXT FIVE YEARS. IT WILL DO SO WITH INDUSTRY-LEADING LABOR COSTS AND BEVERAGE SALES . . . . Jon Taffer, star of “Bar Rescue,” has a bold plan for his namesake restaurant, Taffer’s Tavern. The industry veteran is aiming… read more
NAFEM’s first female president will speak at the May 19 gathering in person in Chicago and accessible by Zoom. Louise O’Sullivan will speak at the inaugural meeting of the Women Industry Leaders group on May 19. Those heading to Chicago for the National Restaurant Association Show in May might also want to mark their calendars… read more
Chipotle Unveils all-Electric Restaurant Design Chipotle Mexican Grill unveiled a new all-electric restaurant design that utilizes renewable energy from wind and solar power through the purchase of renewable energy credits. Restaurants with the new features recently opened in Gloucester, Va., and Jacksonville, Fla., with a third location opening later this summer in Castle Rock, Colo…. read more
KEY POINTS • Many bars and restaurants have added trivia to bring in more guests and turn higher profits. • Some places have clawed their way back to pre-pandemic numbers, although staffing concerns and inflation have slowed growth. • The popularity of bar trivia is part of the rapid growth of “eatertainment,” a fusion of… read more
The International Pizza Expo took place March 28-30 in Las Vegas. The themes of breaking tradition, providing surprises, and marketing sustainability dominated the expo floor, all while staying focused on producing quality, authentic pizza with real and fresh ingredients. “You have to change with the industry and the customers,” said John Arena, owner of Metro… read more
BROADWAY HOSPITALITY FINDS PROSPEROUS GROWTH IN ENERGETIC, URBAN ENVIRONMENTS WITH A GROUP OF SINGLE-UNIT ALL-STARS . . . . One of Broadway Hospitality’s greatest lessons over the years is that all restaurants aren’t created equal. The Boston-based company started with Tavern in the Square in 2004 in Cambridge, Massachusetts, led by Irish immigrant Joey Arcari… read more
Why Uno Pizzeria & Grill is Focused on Hotels for its Growth Uno Restaurants has been around since 1943 and has built a legacy around its signature Chicago deep dish pizza. Access to that legacy expanded in 1988 when the company launched Uno Foods to get its products onto grocery shelves. Now, the company wants… read more