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| Screen Rant reported on the DC Comics and KFC collaboration, bringing Colonel Sanders into the DC Universe and creating humorous and well-crafted promotional comics that blended both brands seamlessly. The trilogy, including “The Colonel of Two Worlds,” “Crisis of Infinite Colonels” and “Across the Universe,” delighted readers with clever storytelling and deep dives into DC lore. |
| KFC’s Dubai restaurant is offering a lavish New Year’s Eve experience for nearly $1,000, featuring its classic chicken menu and views of the Burj Khalifa. Despite the steep cost, ranging from $600 to $900 per person, the package includes a variety of menu items and free-flowing drinks. Many fans online have expressed excitement regarding the opportunity to enjoy finger lickin’ chicken in a luxurious setting. |
| Beckie Lacey’s job at Pizza Hut, initially to support her through college, evolved into a remarkable 50-year career. Starting as a college freshman, she transitioned into management when her college shut down unexpectedly. Lacey’s dedication to her customers and community was celebrated with discounted pizza and $1 beers at her Wahoo restaurant. Former colleagues and friends praised her leadership and kindness. Lacey expressed gratitude for the overwhelming support and joy in interacting with people. |
| In addition to its new Chicken Cantina menu, Taco Bell U.S. is bringing back some other beloved additions, like the returning Dragonfruit Freeze. Originally launched in 2020, its vibrant color and tropical flavor garnered attention before being removed. Now back by popular demand, it’s available for $3.39 or $3.59 and featured in a daily happy hour for $1. Additionally, Taco Bell has introduced a value menu with items under $3 to cater to budget-conscious customers. |
| In a new Taco Bell ad, actor Jason Sudeikis confronts Smash Bros player Austin “Reeve” Reed over his tweet criticizing daytime Taco Bell consumption. Sudeikis, promoting Taco Bell’s Cantina Chicken Menu, challenges Reed’s statement, leading to a humorous exchange in the commercial. While Reed hasn’t responded, the Smash community has taken notice, joking about his newfound fame. |
| How can young leaders gain respect from their older colleagues? |
In the latest episode of #3Questions, Joaquin Soto reveals a lesson that his father taught him that has helped him earn respect when he was promoted at a young age. The now senior director of Operations Systems & Technology at The Habit Burger Grill talks about that and more in the series that features conversations between Yum! CEO David Gibbs and our employees. Watch their inspiring conversation on Yum!Now. |  | (For Yum! Eyes Only) |
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| Chick-fil-A will transition from using only antibiotic-free chicken to allowing some antibiotics in its chicken supply starting in Spring 2024. This shift, from “No Antibiotics Ever” to “No Antibiotics Important To Human Medicine,” will occur if the chicken or nearby animals become ill. The antibiotics used won’t be intended for human consumption, and the USDA will verify compliance. This change comes a decade after Chick-fil-A’s initial commitment to antibiotic-free chicken in 2014. |
| In a Q&A, Chipotle CEO Brian Niccol, discussed the brand’s resilience amid inflation, attributing its appeal to its “Food with Integrity” mission and customizable offerings. Niccol highlighted menu innovations like cauliflower rice and quesadillas, aiming to balance innovation with quality standards. He emphasized Chipotle’s investment in digital and AI technology to enhance customer experience and operational efficiency. Reflecting on leadership, Niccol stressed the importance of empathy. |
| McDonald’s, in its investor day, introduced “Development” as the fourth element of its “Accelerating the Arches” strategy, aiming for significant expansion after years of stagnation. Despite recent challenges, including a net unit decrease in the U.S., McDonald’s plans to add 9,000 restaurants globally by 2027, focusing on the U.S., International Operated Markets and the International Developmental Licensed markets. The company emphasizes technological advancement, aiming for one of the largest consumer platforms globally and enhancing restaurant operations with cloud technology. |
| Burger King has introduced various versions of its Whopper sandwich globally, including colored bun options and the plant-based Impossible Whopper. In the Philippines, it recently relaunched the upscale Truffle Whopper, featuring flame-grilled beef patties, crisp onions and truffle mayonnaise. CEO Josh Kobza highlighted the success of this campaign, which generated over 1.5 million new Whopper creations. |
| Dairy Queen’s cupcakes, a secret menu item gaining traction on TikTok, offer individual servings of ice cream cake. Availability varies by location due to franchise operations. Amid the viral craze, a Michigan-based franchise shared a tutorial on making the cupcakes. Dairy Queen also announced the return of the Cherry Cone Dip and introduced the Confetti Cake Dipped Cone for spring. |
| Restaurant industry same-store sales saw a significant slowdown in the latter half of 2023 due to high inflation. Publicly traded chains experienced a 1.7% increase in the fourth quarter, notably lower than earlier in the year. Casual dining chains, particularly full-service ones, faced challenges, with many reporting declines. However, some chains thrived, like Wingstop and newly public Cava. Texas Roadhouse and Italian chains performed well, while Chili’s and select fast-casual chains saw growth. |
| Red Lobster has appointed restructuring expert Jonathan Tibus as its new CEO, indicating a potential sale by owner Thai Union Group. Tibus, known for his work at troubled chains, takes over from Horace Dawson, who retires after six months. Thai Union seeks to offload Red Lobster amid challenges, including losses from a shrimp promotion. Tibus may oversee financial restructuring and potential bankruptcy filing. |
| The virtual restaurant industry, once booming during the pandemic, now faces challenges and consolidation. SBE and C3 founder Sam Nazarian acquired Kitchen United to form Everybody Eats, focusing on culinary brands, digital technology and expanding into various locations. Nazarian emphasized omnichannel approaches over delivery-only models. Meanwhile, Virtual Dining Concepts, known for brands like MrBeast Burger, emphasized staying relevant and omnichannel flexibility. Consolidation continues in the industry, with companies seeking success stories and adapting to changing consumer preferences. |
| Restaurant companies are ramping up advertising and marketing efforts to boost traffic and sales. Brands like Applebee’s, Brinker and Shake Shack are increasing ad budgets to promote value propositions and drive awareness. Others, like Domino’s and Papa John’s, are focusing on TV campaigns and loyalty programs. Dutch Bros and BJ’s aim to raise brand awareness through expanded TV spending. |
| Perkins Restaurant and Bakery has introduced catering services at nearly 200 locations, with plans to expand further. Partnering with ezCater, Perkins offers pickup and delivery options for catering orders, featuring a diverse menu including popular items like Southern Fried Chicken Biscuits and Hibachi dinners. The move follows a trend among casual dining brands like Cracker Barrel and BJ’s, capitalizing on the growing demand for private and corporate-event catering. |
| Restaurant workers in California are skeptical about the impact of the upcoming $20 minimum wage for fast-food workers on April 1. A survey by the Center for Union Facts reveals that only 41% anticipate an increase in earnings, while 46% expect reduced hours and 40% foresee layoffs. Over half of respondents took their jobs for the opportunity to earn tips, challenging the notion that tipping is universally opposed by workers. The study contradicts assertions by labor advocates like One Fair Wage, highlighting that 78% of workers feel their concerns are heard, and 92% enjoy working in restaurants. |
| While robots in restaurants may evoke visions of a sci-fi future, Bank of America analyst Sara Senatore suggests they’re aimed at improving, not replacing, jobs. Senatore notes that back-of-house robots in restaurants can boost productivity and employee satisfaction. However, concerns linger about job displacement and the potential impact on employee morale. Despite the benefits of automation, unions like UFCW are wary, emphasizing the importance of balancing technological advancement with job preservation. |
| Snooze, known for generous portions, awarded “golden tickets” to exceptional unit leaders, granting $50,000 bonuses to GMs and $25,000 to head chefs. Additional $5,000 is allotted for life enrichment activities. Recipients also enjoy a month-long paid leave for rejuvenation. To qualify, managers must serve for five years. The initiative underscores Snooze’s commitment to employee well-being and recognizes their pivotal role in company success. COO Scott Thomas emphasized gratitude for their dedication. |
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