Chipotle announced two big moves in its ongoing quest to regain customers after food-safety scares late last year stalled the fast casual’s explosive growth.
Ketchup and mustard, along with other assorted seasonings, have historically been the condiment grouping on restaurant tables, but mayonnaise was never part of the tabletop clique until now. N
Last year, several major limited-service chains from Subway and McDonald’s to Panera and Noodles & Co.
Chipotle Mexican Grill reported financial results for its first quarter ended March 31, including comparable restaurant sales that decreased 29.7 percent over the first quarter of 2015.
Chipotle moves to trademark Better Burger name, pilots new beverage program.
Hospeco, a leading manufacturer of facility cleaning and personal protection products in North America, announces its expanded SaniWorks Foodservice Towel line with the addition of the new EPS (Enh
Fast-casual burrito leader Chipotle is still struggling to regain its footing after E. coli and norovirus outbreaks last year sickened hundreds of customers.
A rash of food-borne illness outbreaks have operators rethinking food safety.
Today, the National Restaurant Association (NRA) marked a major achievement in the advancement of food safety training nationwide.
Chipotle completed its system-wide shutdown today, closing all locations from 11 a.m. to 3 p.m.
Chipotle will close all locations today, February 8, from 11 a.m. to 3 p.m. to host a company-wide video meeting on food safety.
Chipotle’s recent series of food safety outbreaks rattled its investors and enough of its customers to see visits decline, but the chain’s strong base of teens and young adult customers
Jesse Gideon, corporate chef and COO at Fresh to Order, shares tips on serving fresh vegetables in a fast-casual setting.
While Chipotle remains embroiled in a public relations crisis, the long-lauded fast casual still cannot pinpoint the source of its E. coli and salmonella troubles.
In an effort to bounce back from the food-safety crises that have recently plagued the brand, Chipotle announced it would close down all of its restaurants for a few hours on February 8 to hold a c
In the U.S. food and beverage industry, it’s all fun, games, and shrewd capitalism until customers fall victim to a foodborne illness.
The news has gotten worse for fast-casual leader Chipotle.
From Subway’s Jared Fogle problem to Chipotle’s E. coli and norovirus outbreaks, recent crises serve as a lesson in damage control.
Subway has been announcing numerous menu improvements over the past few years as part of in its journey to make its menu even better.
In a year when headlines featured a major ice cream brand recall, an expanding western U.S.
The biggest news of the year in the quick-service and fast-casual industries.
“Natural” foods convey a sense of wholesomeness, without additives, chemicals, and preservatives, to consumers, finds the NPD Group, a leading global information company.
Sani Professional, the food safety division of Professional Disposables International (PDI), and the Sani Professional Food Safety Advisory Council (SPFSAC) are now accepting nominations for The Sa
Brands turn their attention to “clean” ingredients as consumer demand for better quality, health ramps up.
Subway announced that it has elevated its current antibiotic-free policy.
Last week, a group of consumer, health, and environmental groups released an antibiotic policy scorecard grading 25 of the largest limited-service brands.
McCloud Services, a leading pest management company servicing Illinois as well as Indiana, Iowa, Kansas, Kentucky, Missouri, Tennessee, and Wisconsin, is encouraging food facilities and food proces
A focus on fresh brings out the best in fruits and vegetables.
Freshii’s nutritionist Andie Shapira tackles the challenges that come with serving raw foods.