Global Foodservice News
Domino’s is Experiencing ‘One of the Most Difficult Staffing Environments in a Long Time
Domino’s Pizza is “experiencing one of the most difficult staffing environments in a long time,” CEO Ritch Allison said during Thursday’s earnings call for the first quarter ended March 28, citing the “very tight labor market” that other operators throughout the industry have been experiencing at this point in the pandemic. “A combination of COVID-19,…
Read MoreSlideshow: New menu items from Chick-fil-A, La Madeleine, Newk’s Eatery
Chick-fil-A, Inc. is introducing the Lemon Kale Caesar Salad, featuring warm grilled chicken nuggets on a bed of romaine and kale with shaved Parmesan cheese and lemon wedges served with a lemon Caesar vinaigrette dressing and lemon Parmesan panko topping. The salad is the first limited-time salad entree to be featured on the national menu…
Read MoreBJ’s Restaurant & Brewhouse Introduces Margarita Flight in Time for Cinco de Mayo
Featuring four of BJ’s signature margaritas in tasting glasses—including the Handcrafted Margarita, Lemon Berry Margarita, Twisted Pineapple Margarita, and Fresh Strawberry Rita—the new cocktail tasting flight is the perfect way to sample some of BJ’s popular margaritas and will be available through summer. Guests can enjoy their cocktail flight alongside BJ’s Loaded Nachos with crispy…
Read MoreOregon to Reshut Restaurant Dinning Rooms in 15 counties
Restaurants in 15 of Oregon’s 36 counties will be required to suspend indoor dining for a week starting Friday because a new wave of COVID-19 cases is threatening to overwhelm the state’s hospital system, Gov. Kate Brown announced Tuesday. The governor also redesigned two additional counties as “high risk,” requiring them to join the seven…
Read MoreChicken Sandwich Wars Pay Off for KFC and McDonald’s, Putting Pressure on Supply
Better late than never. KFC’s and McDonald’s belated entries into the chicken sandwich wars look to be paying off for the two fast-food chains. Yum Brands executives told analysts on Wednesday that KFC is selling more than twice the volume of its new chicken sandwich compared with past versions. Yum CEO David Gibbs said that…
Read MoreAutomation Can Offer Cost, Time and Labor Savings
Incorporating automated and robotic systems into meat and poultry processing operations is a growing trend in the industry, but that doesn’t mean every plant should necessarily make the switch. There are a number of things to be considered when automating operations, many of which were shared during the North American Meat Institute’s virtual Meat Industry…
Read MoreNo, You Go First…
When someone says,”No, you go first,” with a smile and gesture, you may think how remarkable and rare that action is. To yield is to give way. Similarly, in many workplaces, yielding is all too rare. It could be because managers want to hang on to their power or prestige once they have it. Or…
Read MoreSchlotzsky’s Drafts Terry Bradshaw For ‘Meatier’ Sandwich Tutorial
Fast-casual restaurant chain Schlotzsky’s is doubling down on meatier sandwiches — to the magnitude that it needs Terry Bradshaw to train people how to eat them. That’s the gist of the “Train For A Mouthful” regimen and its three exercises — The Breadlift, The Chew Chew and The Stacks on Deck — as explained by…
Read MoreDel Taco Takes on Taco Bell with New Menu Items, Digital Campaign
Del Taco is launching a new Crunchtada lineup with a digital campaign aimed squarely at disappointed Taco Bell customers. Last year, Taco Bell supposedly ghosted fans who called for the return of the brand’s Mexican Pizza on social media and other platforms. Their requests went unanswered, Del Taco claims. So Del Taco is “providing crunchy…
Read MoreAngry Crab Shack President Andy Diamond on How the Pandemic has Changed Restaurant Design and Infrastructure
While the largest restaurant chains have spent the second half of the pandemic investing in next-gen restaurant design and pivoting to drive-thrus and pickup windows, they’re not the only ones. On this episode of Extra Serving, Andy Diamond — president of the Mesa, Ariz.-based, 14-unit, Cajun seafood casual dining restaurant — speaks about how even…
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