Chipotle — page 23

Chipotle refreshes its brand with new board hires, including four members with experience in the food industry and corporate governance.

Delivery's changing the game, with retailers and restaurants bringing food and clothes directly to customers, and institutional investors taking notice.

Yahoo! Finance reported on Togo's new C-Level executives and the brand's continued expansion on the West Coast.

Chipotle's founder and co-CEO, Steve Ells, announces that the company's performance is not meeting expectations, with 50% of its restaurants scoring a 'C, D or F' level.

Restaurants are offering free food deals and discounts on Halloween, including Krispy Kreme's free doughnut offer for customers in costume.

Former CEO of Zoe's Kitchen, John Cassimus, discusses the state of the restaurant industry, citing declining same-store sales, customer traffic, and share prices.

Chipotle's Tasty Made Burger concept opens its first location on October 27 in Lancaster, Ohio.

MOOYAH Burgers, Fries & Shakes opened its 100th location in Billerica, Massachusetts, serving high-quality burgers and real ice cream shakes in a prime location.

Starbucks introduced a wine and beer menu to locations nationwide to extend sales beyond morning and afternoon hours.

Jim Lukaszewski advises companies on crisis communication in the event of a health scare, using Chipotle as an example.

Chipotle adds chorizo to its U.S. restaurants starting on Taco Day, a new option that fits with the rest of its menu.

Moe's Southwest Grill surpassed Chipotle as Brand of the Year in the fast-casual Mexican restaurant category with over 650 locations.

Millennials are driving the pizza industry forward, with customized pizza experiences being a key trend, according to data from Pizza Industry Analysis.

McDonald's is simplifying its menu by removing artificial flavors, colors, and preservatives from some of its products.

In-N-Out Burger has chosen not to franchise due to concerns about maintaining quality and customer service as the number of locations increases.

The QSR 50 rankings for limited-service restaurant brands in the US show fast casual chains gaining momentum, while legacy chains face mixed results.

The private sector adds 172,000 jobs in June, with small businesses accounting for 95,000 of the jobs added.

McDonald's tops the 2016 BrandZ ranking with a brand value of over $88.6 billion, a nine percent increase from 2015.

Restaurant-farm partnerships are increasingly important as brands seek to offer better ingredients and build relationships with family farms.

FSC Franchise Co. offers a limited-time incentive program for new and existing franchisees to open Beef 'O' Brady's or The Brass Tap restaurants.

Nancy Kruse identifies 5 menu trends at 2016 National Restaurant Association Show

Blaze Pizza's founders discuss how funding from customers could fuel the next great restaurant concept.

QSR Magazine recently released its 2026 QSR 50 report, painting a picture of an industry that remains impressively resilient despite cautious consumer spending and intense competition.

Blaze Pizza was founded by Rick and Elise Wetzel, who developed the concept around customizable pizzas prepared quickly in a fast-casual setting.