This week's top story was, Issues and Solutions for Foodservice Operators in 2022. As we begin a new year, many concerns from the previous year persist. The effects of the pandemic and labor economy continue to challenge operators. A crippled supply chain and inflation continue to tax restaurant operations and economics. COVID variants persist and prohibit full-scale customer return to dining in the restaurants. What can operators do to overcome these challenges, and where can operators proactively assure profitability?
In other news, Chipotle Mexican Grill on Monday rolled out its new plant-based chorizo, which is available for a limited time at all U.S. locations.
The long-anticipated protein, which was tested in Denver and Indianapolis in 2021, is the second vegan option to go national at the fast-casual chain, following the spiced organic tofu it called Sofritas, which was introduced in 2014. The average price of a plant-based chorizo entrée is $9.10.
Also, After testing out Beyond Fried Chicken at select markets in 2019 and 2020, KFC will be launching the plant-based product nationally as an LTO menu item starting Jan. 10. The menu item was created exclusively for the Yum Brands company with Beyond Meat and when it was first tested, became the first plant-based chicken product created for a national chain, though the product is not prepared in a vegan or vegetarian manner.
See what else was trending on Nation's Restaurant News this week.
