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| Yum! Brands has garnered recognition for sustainability efforts, with CDP awarding an A- for Climate Change and Water Security. The company secured a spot on S&P Global’s Dow Jones Sustainability Index and earned distinctions in S&P’s Sustainability Yearbook and Newsweek’s America’s Most Responsible Companies 2024 list. Chief Sustainability Officer Jon Hixson credited teamwork for these achievements. Yum! Brand’s Recipe for Good Growth strategy emphasizes people, food and planet, targeting a 50% reduction in greenhouse gas emissions by 2030. |
| The Westport Taco Bell Cantina is celebrating its second anniversary with special promotions on March 5 and 6. On Taco TWO-sday, customers can enjoy two free tacos with any alcoholic drink purchase. On Wednesday, guests buying an alcoholic drink receive a free item from the value menu and a chance to win Free Taco Bell for a Year. Kara Ramirez, VP of Operations at Diversified Restaurant Group, expressed gratitude to the Westport community. |
| Taco 'bout a tasty career for this executive! |
| Ready to embark on a delicious journey? You'll find one in the latest edition of "How I Got Here," featuring Taco Bell President of North America & International Scott Mezvinsky. From flipping burgers at McDonald's as a teen to now leading Taco Bell's global growth strategy, Scott is a foodservice veteran who knows a thing or two about the power of embracing challenges and fostering continuous growth. Don't miss out on the chance to learn from one of the industry's finest! |
| Burger King responded to Wendy’s dynamic pricing plans with a “sassy” offer, giving away free Whoppers or Impossible Whoppers with a $3+ purchase through its app. This move follows Wendy’s announcement of digital menu boards and dynamic pricing, leading to backlash and confusion over potential price surges. While Wendy’s clarified they won’t implement surge pricing, emphasizing flexibility to benefit customers, Burger King capitalized on the controversy with its free burger promotion. |
| Papa John’s International concluded a successful fiscal year 2023, marked by a robust fourth quarter fueled by product innovation and aggressive delivery aggregator promotions. Same-store sales rose by 2%, driven by transaction and ticket growth, supported by menu mix adjustments and slight pricing increases. The company’s 2024 strategy, “Back to Better 2.0,” aims to enhance franchisee profitability by reducing marketing expenditure requirements and increasing national marketing spend. CEO Rob Lynch noted that he anticipates the strategy’s impact in the upcoming quarters. |
| Papa John’s announced plans to close 50 corporate restaurants in the U.K. amid efforts to stabilize its second-largest market. CEO Rob Lynch attributed closures to underperformance and challenges exacerbated by economic factors. Despite closures, positive sales trends emerged, with U.K. franchisees showing improvement. Papa John’s has shifted focus from aggressive expansion to strategic growth, implementing enhanced oversight and market scrutiny internationally. |
| Burger King has introduced the Fiery Buffalo Royal Crispy Wrap and Fiery Nuggets starting March 7. The wrap features crispy chicken in a spicy Buffalo glaze, creamy sauce, tomato and lettuce in a warm tortilla, expanding the Royal Crispy Wrap lineup alongside Classic, Spicy and Honey Mustard options. Pat O’Toole, Chief Marketing Officer of Burger King North America, highlighted the popularity of wraps and the new tangy, spicy buffalo flavor. |
| Subway CEO John Chidsey urged franchisees to prioritize store remodels or consider leaving the system during a recent company convention. Franchisees who had already renovated were encouraged to pressure others to follow suit, emphasizing the negative impact of dated stores on the brand’s reputation and overall growth. Despite recent sales growth and menu enhancements, Chidsey noted remodels are crucial for further development, with about half of the chain’s 20,000 U.S. locations already updated. |
| Red Robin is launching a $3 million marketing campaign in March to highlight its unlimited free refills on over 30 menu items, aiming to increase restaurant traffic. CEO G.J. Hart acknowledged the brand’s historical oversight in promoting this offering. Red Robin seeks to counter industry headwinds, including inflationary pressures and cautious consumer spending habits. The chain’s recent focus on staffing, menu enhancements and customer satisfaction will be furthered by intensified marketing efforts, particularly in digital and television advertising. |
| Actress, singer and entrepreneur Vanessa Hudgens is collaborating with Tocaya Modern Mexican, introducing her customized creation, the “Cali Bowl,” to the menu for a limited time. Hudgens, a longtime fan of Tocaya, curated the bowl to reflect her dietary preferences, featuring Mexican white shrimp, grilled street corn, cauliflower rice and more. Additionally, Hudgens partnered with Tocaya to offer her Caliwater drinks made from prickly pear fruit, featuring electrolytes and fewer calories. |
| Jersey Mike’s Subs launched its 14th Annual Month of Giving campaign, partnering with over 200 local charities nationwide throughout March. Customers can round up purchases or donate $1, $3 or $5, with all proceeds supporting hospitals, youth organizations, food banks and more. The campaign culminates in the Day of Giving on March 27, where all proceeds from sales are donated to local charities. Since its inception, the initiative has raised over $88 million, with this year’s goal surpassing last year’s record-breaking $21 million. |
| Portillo’s Inc. highlighted plans to bolster its catering business alongside other multichannel opportunities, emphasizing investments made to enhance customer experience and handle large-scale events. With catering comprising only 5% of total revenue, the company noted it sees significant growth potential and aims to expand this channel across new markets. Additionally, Portillo’s plans to introduce two new higher-margin salads and navigate advertising challenges during election years by adopting a selective approach. |
| Restaurants are increasingly investing in technology like digital menus, contactless ordering and robot servers, with 60% of operators nationwide planning tech enhancements, per the National Restaurant Association. AI is being used for tasks like interactive ordering, aiding efficiency. K BBQ has utilized robot servers since 2021, freeing up human staff for better customer service. General Manager Mario Cotto noted the robots’ ability to navigate and assist during busy times, enhancing relationships with customers. |
| Restaurant365, a leading restaurant management platform, has introduced a tip automation tool to streamline the complex task of tip management, enabling restaurant leaders to focus on strategic initiatives. The new tool eliminates manual processes and bridges the gap between POS data and payroll, automating record-keeping and ensuring compliance with company policies. Users can create customized rules for tip distribution, saving time and reducing errors. |
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