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| Taco Bell is promoting its $5 Taco Tuesday deal through a commercial for a fictitious sitcom called “Taco Twosday,” starring LeBron James and Jason Sudeikis. The deal includes a Taco Discovery Box with various tacos and a drink, available on Tuesdays until June 4. James previously aided Taco Bell in the “Taco Tuesday” trademark dispute, while Sudeikis appeared in ads for the new Cantina Chicken Menu. Sudeikis encourages trying new things on Tuesdays, aligning with Taco Bell’s promotion. Additionally, Taco Bell announces the return of Nacho Fries on April 25. |
| Tzideny Romero, a senior at Southside High School in Fort Smith, secured a $25,000 scholarship from Taco Bell after applying for the Live Mas Scholarship. Working at a local Taco Bell, Romero was thrilled and surprised upon learning about her win. She intends to utilize the scholarship to pursue her interest in social justice, aiming for studies in international or ethnic fields at Yale University. |
| Meet the leader behind Pizza Hut’s sustainable slices |
Today’s “How I Got Here” Earth Day spotlight is Pizza Hut Global Chief People and ESG Officer James Watts. From evaluating the way Pizza Hut sources ingredients like cheese, to reducing the brand’s carbon footprint, Watts is the driving force behind Pizza Hut's Recipe for Good agenda. It's more than just serving up tasty slices — it's about doing so with the planet in mind.
Curious about how Watts came to lead this work? Dive into his journey and discover how he's shaping the future of pizza while reducing the impact on the planet. |
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| Wendy’s is ramping up its use of renewable energy by joining community solar programs across multiple states, aligning with its goal to reduce greenhouse gas emissions by 47% by 2030. Partnering with Florida Power & Light Company and Ampion, Wendy’s plans to expand solar energy access to over 200 restaurants by 2025, generating an estimated 12.7 megawatts of solar power. This initiative is already underway in Florida and expanding to Illinois, Massachusetts, New York and more. |
| Shake Shack is “elevating” the avocado experience by introducing “avocado sommeliers” at select locations in New York, California, Pennsylvania, Texas and Florida on April 25 and 26. These experts will assist customers in choosing the perfect avocado for their meal, which will be sliced on the spot and added to their sandwich for free until April 28. The initiative aims to emphasize Shake Shack’s commitment to quality ingredients and unique dining experiences. |
| QDOBA has introduced Mexican Street Corn, a warm blend of sweet corn, poblano chiles, red bell peppers, creamy elote sauce and lime juice, inspired by authentic Mexican street food. It can be added as a warm topping to any QDOBA entrée at no extra cost or ordered as a side of Loaded Mexican Street Corn, topped with chile crema, cotija cheese and cilantro. Available for in-restaurant, online, or app orders, it’s expected to become a guest favorite, according to Kim Zamir, QDOBA’s Vice President of Marketing. |
| Papa Murphy’s is bringing back the Taco Grande Pizza, available at participating locations nationwide from April 22 to May 19. This fusion features zesty taco meat (ground beef or grilled chicken), Roma tomatoes, onions, black olives, hand-grated cheddar and whole-milk mozzarella on a base of savory refried beans and salsa, all atop freshly made dough. Tracey Ayres, VP of Brand and Innovation, described it as a fan-favorite phenomenon delivering big taco flavors. |
| The recent surge in bankruptcy filings and rumors within the restaurant industry underscores the pervasive challenges exacerbated by the pandemic. Tijuana Flats Restaurants, Oberweis Dairy and even Red Lobster are grappling with financial distress. Tijuana Flats, attributing its downfall to menu expansions and shifting consumer habits, filed for Chapter 11 bankruptcy, with plans for reorganization and a sale. Red Lobster is reportedly exploring similar options amidst financial strain. Oberweis Dairy, facing structural issues, also filed for Chapter 11 bankruptcy. |
The FDA said that samples of pasteurized milk had tested positive for remnants of the bird flu virus that has infected dairy cows. The agency stressed that the material is inactivated and that the findings “do not represent actual virus that may be a risk to consumers.” Officials added that they’re continuing to study the issue.
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| Raising Cane’s growth story is underpinned by its strong organizational culture, marked by open communication and employee-centric practices, according to Co-CEO and COO AJ Kumaran. He emphasized the importance of dialogue at all levels, facilitated by an internal app and regular video calls. Employees are encouraged to share their experiences, ideas and concerns, fostering engagement and camaraderie. The brand prioritizes employee well-being, offering competitive wages, advancement opportunities and support for work-life balance. |
| The upscale convenience retailer Foxtrot and its sister company Dom’s Kitchen & Market abruptly ceased operations, impacting all 33 Foxtrot c-stores and two Dom’s markets across several cities. The closure, announced without specific reasons, follows a recent merger between Foxtrot and Dom’s to create Outfox Hospitality. Despite efforts to continue business, the companies found no viable options. Former Foxtrot CEO Liz Williams departed in February, leaving former Whole Foods executive Rob Twyman as CEO. |
| Bartaco has “revolutionized” its catering program, partnering with ezCater and digitizing the ordering process. It has introduced build-your-own taco trays, emphasizing freshness and individual packaging for efficiency. Digital exclusive items like rice bowl bundles and flavored iced teas enhanced the menu, while branded boxes addressed packaging challenges, ensuring clear instructions for assembling tacos. Bartaco also expanded its protein and vegetarian options, catering to diverse preferences. |
| The U.S. Department of Labor is increasing the Fair Labor Standards Act’s overtime salary threshold in two stages: from $35,568 to $43,888 per year on July 1, and to $58,656 on Jan. 1, 2025. These changes aim to expand overtime pay eligibility to millions of workers and will update automatically every three years. Highly compensated employees will also see threshold increases. While welcomed by labor advocates, legal challenges and congressional opposition are anticipated. |
| The Federal Trade Commission’s decision to outlaw non-compete agreements marks a significant shift, benefitting workers across the U.S. Starting in four months, companies cannot enforce new non-compete commitments or uphold existing ones, except for high-earning executives. This move is expected to boost competition for talent, potentially increasing the average worker’s pay by $524 per year. The FTC predicts it will also spur entrepreneurship and innovation, leading to the establishment of thousands of new companies and patent filings. |
| As virtual brands evolve, they’re breaking into physical spaces, appearing on in-restaurant menus and even launching brick-and-mortar locations. Robbie Earl, co-founder of Virtual Dining Concepts (VDC), noted that while online brands faced challenges like food quality concerns, expanding into physical storefronts enhances transparency and appeal. Success stories include Man Vs Fries, available online and in select Mexican chains, doubling sales through omnichannel presence. TGI Fridays integrated Krispy Rice into its menu, projecting significant revenue boosts. |
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