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| KFC U.S. has introduced a revamped Twister with classic and spicy options, featuring two Original Recipe tenders, lettuce, tomatoes and signature sauces in a toasted tortilla, priced at $5.99 or $9.99 as a combo. Previously absent from U.S. menus since 2014, it garnered fan demand, especially through a 2019 petition. This launch follows KFC’s trend of adding wraps, including the recent Spicy Mac & Cheese Chicken Wrap, to attract younger and budget-conscious consumers. |
| KFC Jamaica has reaffirmed its partnership with the Racers Grand Prix, contributing $2.5 million in sponsorship for the event on June 1 at the National Stadium. The sponsorship includes ticket giveaways and meal provisions for athletes, organizers and volunteers. KFC continues its support for youth development through sponsorship of the Racers Track Club’s Summer Camp program. Andrei Roper, Restaurants of Jamaica brand manager, expressed excitement for the event. “At KFC, we’re eagerly looking forward to another outstanding staging of the Racers Grand Prix,” said Roper. |
| Taco Bell U.S. is reintroducing Nacho Fries, this time with a spicy twist in collaboration with Secret Aardvark hot sauce. Available from April 25th through the summer, the Secret Aardvark Nacho Fries feature a new zesty Serrabanero Ranch Sauce, blending green tomatoes, roasted tomatillos, serrano and green habanero peppers with savory ranch. Taco Bell and Secret Aardvark are offering a surprise Tuesday Drop on April 23rd for select Taco Bell Fire! Tier Rewards Members. Liz Matthews, Taco Bell’s global chief food innovation officer, expressed excitement for the partnership, promising an ultimate taste sensation with every bite. |
| Insights from the Restaurant Leadership Conference suggested key strategies: regularly updating menu items to meet evolving preferences, removing underperforming items, strategically introducing limited-time offers, developing signature spicy sauces and innovating while considering labor impact. In the panel on “Ground-Breaking Growth,” Scott Mezvinsky, president of Taco Bell said, “You don’t want to put complexity back at team members. We’re spending time on simplifying operations and using tech to make the team member experience better.” |
| Collaboration across continents is key |
| Yum!'s scale is unmatched, and when we harness it, our brands win. KFC, Pizza Hut, Taco Bell and The Habit Burger Grill have a history of maximizing their impact across the globe thanks to some of our most innovative menu items. Did you know KFC's most recent LTO, the Chizza, originated in the Philippines in 2015 and traveled to countries like South Korea, Mexico and Germany before landing in the U.S.? Learn about its journey as well as that of Taco Bell's Nacho Fries, Pizza Hut's Melts and more in this new episode of "Quick Bite." |
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| On April 22, McDonald’s will launch the Bacon Cajun Ranch McCrispy sandwich, inspired by Southern soul food flavors, featuring spicy Cajun ranch sauce, applewood smoked bacon and crinkle cut pickles on a toasted potato roll. The Bacon Cajun Ranch Deluxe McCrispy variant includes Roma tomatoes and shredded lettuce. McDonald’s plans further expansion in the chicken category, aiming to gain an additional point of share by 2026 with items like tenders and wraps. |
| Starbucks has unveiled a sustainable redesign for its plastic cups, reducing plastic usage by up to 20%. Developed internally as part of its sustainability initiative, the cups aim to cut waste and carbon output by 2030. The new cups debut in select U.S. and Canada locations this year, with full rollout by spring 2025. Designed for durability and compatibility, the cups feature accessibility enhancements and standardize lid sizes for efficiency. |
| Sonic Drive-In has introduced Groovy Fries, the first update to its iconic fries in a decade, featuring grooves for better dipping. Launching alongside is a new sauce blending creamy ranch and sriracha flavors. Set for mid-May release, these fries replace Sonic’s current offering. Mackenzie Gibson, Sonic’s VP of Culinary and Menu Innovation, highlighted the aim to redefine fast-food fries and provide customers with another tempting option. |
| Bojangles CEO Jose Armario outlined plans to streamline menus in targeted areas like Los Angeles and Phoenix while maintaining the traditional menu in core markets. The strategy includes focusing on boneless products for new markets, capitalizing on Bojangles’ chicken, biscuits and tea reputation. The company aims to surpass 1,000 units, including non-traditional locations and has secured franchisee deals in Phoenix and Los Angeles despite challenges like California’s new minimum wage. |
| Subway is reviving its Honey Oat Bread after four years and making its Creamy Sriracha sauce a permanent menu item nationwide, adding a spicy kick to sandwiches. Additionally, Subway collaborates with Miss Vickie’s to create Baja Chipotle-flavored kettle-cooked potato chips, echoing the popular sauce. Paul Fabre, Subway’s SVP of Culinary and Innovation, promised bold and unique flavors for sandwich enthusiasts. |
| Red Lobster’s financial woes, including delayed vendor payments and potential bankruptcy, reflect broader challenges in the casual-dining industry. Despite efforts to boost margins and drive traffic, such as renovating restaurants and offering value-priced options, the chain’s struggles persist. The departure of minority owner Thai Union Group further complicated Red Lobster’s situation, potentially exacerbating its financial strain. Amid mounting concerns, Red Lobster faces the possibility of bankruptcy as it grapples with declining sales and mounting debt. |
| TGI Fridays, a staple in the U.K. since 1986, is being acquired by Hostmore, its largest franchisee, for approximately $220 million. Hostmore, which took the U.K. business public in 2021, has been implementing cost-saving measures and deferring new store openings. Leadership from both companies will remain intact post-acquisition, with a focus on debt reduction and shareholder returns. Off-premise sales, a significant revenue driver for TGI Fridays, will continue to be emphasized, leveraging digital channels and loyalty programs for growth. |
| Beefsteak, José Andrés’ veggie-focused fast casual chain, permanently closed its last location in Washington, D.C.’s Foggy Bottom neighborhood. Founded in 2015, the chain once boasted several locations across the U.S., known for its vibrant atmosphere and creative vegetable-centric menu. However, the pandemic took its toll, leading to temporary closures and conversions to community kitchens. Despite the closure, there’s speculation that Beefsteak may return in the future, with José Andrés Group expressing continued support for the brand. |
| Smalls Sliders has introduced “Smorange,” a signature color developed in collaboration with the Pantone Color Institute. Crafted from an existing Pantone hue, Smorange was adjusted for density to create a custom variation. CEO Maria Rivera emphasized Smorange’s representation of the brand’s energy and essence. Smalls Sliders, known for its modular layout model, operates from signature Smorange-colored “cans.” Founded in 2019, the concept focuses on cheeseburger sliders and other classic fare served from modular containers. |
| Potbelly has announced its new Dulce De Leche Cookie and Cinnamon Churro Shake, available starting April 22. The limited-time cookie, baked fresh daily in-shop, features the flavor of dulcet de leche. It pairs perfectly with the Cinnamon Churro Shake, blending cinnamon and vanilla flavors reminiscent of a classic churro. Hand-crafted with premium ice cream and cold milk, the shake is topped with a signature shortbread cookie on the straw. |
| Chipotle has agreed to a nearly $3 million settlement over alleged violations of Seattle’s Secure Scheduling and Paid Sick and Safe Time Ordinances at its eight locations. The settlement, involving 1,853 employees, marks the largest since the ordinances were enacted. Allegations included retaliation against employees for schedule changes and sick leave requests. Chipotle will develop a written policy in compliance with the Secure Scheduling Ordinance. Laurie Schalow, Chipotle’s chief corporate affairs officer, stated they have implemented compliance measures and aim to uphold predictable scheduling and work hour access. |
| Three U.S. senators, including Elizabeth Warren and Bob Casey, accused DoorDash and Uber Eats of exploiting consumers with hidden fees, inflating order costs by up to 95%. They criticized the vague nature of these charges, arguing they amount to price-gouging. The senators demanded transparency, requesting detailed fee breakdowns, disclosure of funds allocated to delivery workers versus executive compensation and clarity on fee purposes. DoorDash defended its transparency efforts, stating fees cover various operational aspects and denying a link to executive compensation. Uber Eats had not responded at the time of publication. |
| Kernel, a vegan fast-casual restaurant in Manhattan, stands out with its robotic arm handling food placement into ovens, a solution aimed at minimizing staff while maintaining quality. Founded by Chipotle co-founder Steve Ells, Kernel employs just three on-site humans and 10 in a central kitchen. Despite the high hourly wage ($25) for workers, the arm’s role in reheating pre-cooked food raises questions about cost efficiency. |
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