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How to Prevent Another Chipotle
What went wrong at the fast-casual leader, and how foodservice operators committed to fresh and local ingredients can ensure it doesn’t happen to them.
Customization and convenience are key to the growth of bowl options.
When Fresh Falls Short
A rash of food-borne illness outbreaks have operators rethinking food safety.
When Disaster Strikes
From Subway’s Jared Fogle problem to Chipotle’s E. coli and norovirus outbreaks, recent crises serve as a lesson in damage control.
Some Latin Love
Cuisine from South and Central America and the Caribbean provides plentiful menu opportunities.
The Top Stories of 2015
The biggest news of the year in the quick-service and fast-casual industries.
Good Fat, Bad Fat
Good fats help promote health while providing tastes chefs want.
The Delivery Debate
Delivery services are springing up around the country, giving operators a new sales channel—if it’s right for their brand.
The New Angle on Antibiotics
McDonald’s announcement that it would remove antibiotics from chicken could signal an industry-wide shift.
The Gold Standard
If you want to be like Chipotle—and everyone does—you just have to follow its recipe for success, which includes two main ingredients: its food and its people.
Chipotle Agrees to Increase Tomato-Picker Wages
Workers for East Coast Farms in Florida will receive wage increase of 64 percent.
Chipotle Releases Ordering App
New app lets customers order and pay for items, and save favorites for future use.
Chipotle Promotes Food Documentary, “Food, Inc.”
Chipotle and filmmakers hope to make consumers more conscious of consuming food made with natural ingredients.
Illinois Chipotle Earns LEED Platinum
Highest LEED certification awarded to member of LEED for Retail pilot program.
Chipotle to Award Cash, Menu Spot to Contest Winner
Winner of "My Chipotle" ad submission campaign could have favorite meal combo added to menu.
Quick-Serve Chains Named Best Three D.C. Burritos
readers poll has California Tortilla on top.
Chipotle Expands Locally Grown Produce Program
The fast-casual will increase its existing program by 10 percent.
Chipotle: 60,000 Menu Items Strong
The Mexican quick-serve sets out to remind customers of their options.
Chipotle Sees Across-the-Board Increases in Q1 2009
"We are very pleased with our first quarter," says the restaurant's co-CEO.
Corner Bakery Named One of Health Magazine's Healthiest Quick-Serve Chains
The brand is No. 5 on the magazine's top 10 list.
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