Staff R&D teams keep abreast of consumer demand for innovation

Local sourcing, new menu-labeling laws and the need to develop limited-time offers at lightning speed were top of mind for attendees at the annual Menu Trends & Directions conference held in Orlando, Fla., last month.

Operators get into the spirit with spooky dishes and promos

This year, the 1,000-plus-unit Chipotle Mexican Grill chain expects to serve more than 5 million pounds of produce sourced from local farms around the nation. The fast-casual burrito specialist also is planning to increase its dependence upon local sourcing by purchasing additional produce from smaller producers.