As takeout and delivery continue to be preferred options, operators work to keep the lettuce from wilting

Chipotle is upcycling nearly 300 million avocado pits used per year in its restaurants to make a plant-based dye; the new product line also includes branded baby clothes, leggings, tops and tees, jackets, cell phone cases, water bottles, socks...

80-unit Paris Baguette café chain on how a bakery brand pivots to delivery/to-go during a pandemic

The brand reveals new strategies to generate revenue amid plunging sales due to the pandemic; the company taps cloud kitchens in United Kingdom; LAX Shack permanently closes

The healthful restaurant chain used this opportunity to create a new, smaller-footprint unit and its first drive-thru

Taco Bell rebounding from early pandemic challenges; Pizza Hut on road to recovery

This new take on franchising is positioned to help independent restaurants generate new revenue out of underutilized kitchens

These 13 MOD Pizza fast-casual restaurants were previously owned by SD Holdings, a franchisee that filed for bankruptcy in February