Sunday, June 15, 2025
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TGI Fridays Appoints President of International Franchising

by Katie Lee

Dallas — TGI Fridays has appointed Phil Broad as president of TGI Fridays International Franchising. Based in Dubai, Broad will oversee the brand’s international operations and franchise partnerships, with a focus on accelerating global growth and delivering exceptional guest experiences worldwide. Broad served as managing director of TGI Fridays UK from 1997 to 2000. In addition to his deep understanding of the brand, he has over 30 years of global leadership experience in the food and beverage, hospitality and retail sectors. “Phil’s return to the Fridays family comes at a …

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construction and designfranchise developmentNewsrestaurantsstore closings

Jack in the Box to Close 150-200 Units; Company to Explore Possible Sale of Del Taco

by Katie Lee

San Diego — Jack in the Box Inc. has unveiled a series of actions to improve long term financial performance across its restaurant system, including the closure of 150-200 underperforming Jack in the Box restaurants and, with the help of BofA Securities, possible strategic alternatives for its Del Taco brand, including a potential divestiture of the business. “In my time thus far as CEO, I have worked quickly with our teams to conclude that Jack in the Box operates at its best, and maximizes shareholder return potential, within a simplified …

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construction and designIndustry Voicesrestaurants

Balancing Intimacy & Efficiency

by Katie Lee

By Griz Dwight, AIA, LEED AP Crafting smaller, purposeful F&B spaces. In the dining landscape, the mantra “smaller is better” has become increasingly relevant. This shift emphasizes the industry’s move toward compact yet highly impactful restaurant designs; in line with changing consumer habits, there is a renewed focus on creating intimate and highly efficient spaces that deliver exceptional experiences. By examining these changes through the lens of Oyster Oyster — a 1,047-square-foot restaurant in Washington, D.C. — we can explore how thoughtful design helps achieve both intimacy and efficiency in …

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Newspeoplerestaurants

Salad and Go Names Former Krispy Kreme Chief as New CEO

by Katie Lee

Dallas — Salad and Go, a one-of-a-kind salad chain, has appointed Mike Tattersfield as its new CEO, effective immediately. Tattersfield, who is now a minority owner of the brand, brings over 30 years of retail and restaurant industry leadership experience to the expanding drive-thru-only salad concept. Most recently, he served as president and CEO of Krispy Kreme for nearly a decade. Other top roles included CEO of Caribou Coffee Company and Einstein Noah Restaurant Group, president at YUM! Brands and COO at Lululemon. “Salad and Go has built something special …

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green newskitchen exhaust/grease controlNewsrestaurantssoftware/technologyvendorswaste management/recycling

Restaurant Technologies Surpasses Sustainability Goals

by Katie Lee

Minneapolis — Restaurant Technologies recycled over 363 million pounds of used cooking oil in 2024, exceeding its own record of 314 million pounds set in 2023 by over 15%.  Restaurant Technologies partners with renewable energy partners, such as Chevron Renewable Energy Group and Phillips 66, to convert used cooking oil (UCO) into renewable diesel or biodiesel for vehicles to use on the road. At Sheetz, a regional convenience store located in seven states, Restaurant Technologies and Sheetz have created a closed loop economy where fresh oil is delivered, used, then …

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construction and designenergy managementgreen building/LEEDgreen newsNewsrestaurantswaste management/recycling

Starbucks Verifies Over 9,000 Stores for Sustainable Practices

by Katie Lee

Seattle — As of the end of 2024, Starbucks had verified more than 9,000 stores for meeting robust standards, as verified by an outside auditor, across eight environmental impact areas such as energy efficiency, water stewardship and waste diversion. These measures — taking steps toward a more sustainable build, design and operations — are planned to be implemented across 10,000 stores in 2025. Of the 9,000 stores, Starbucks is celebrating five stores for excelling in innovation, environmental impact, community connection, inspiration, and customer and partner experience. These stores reflect Starbucks …

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construction and designNewsrestaurants

Guthrie’s to Open First Restaurants in the Carolinas

by Katie Lee

Lexington, S.C. — Guthrie’s, the original chicken finger restaurant, is bringing its iconic chicken fingers to the Carolinas in 2025. The expansion officially kicked off on April 22 with the opening of a new location in Lexington, S.C., at 2404 Mineral Springs Rd. Additional restaurants across both North and South Carolina will open later this year. “Guthrie’s has a deep-rooted history in the South, and we are excited to strengthen that connection by bringing our signature chicken fingers to the Carolinas. As a family-owned restaurant with our name on the …

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construction and designfranchise developmentNewsrestaurants

Chipotle Signs Development Agreement to Open in Mexico for the First Time

by Katie Lee

Newport Beach, Calif. — Chipotle Mexican Grill has signed a development agreement to open restaurants in Mexico for the first time. In partnership with Alsea, S.A.B. de C.V. (Alsea), a leading restaurant operator in Latin America and Europe, Chipotle will open a location in Mexico by early 2026 and begin exploring additional expansion markets in the region. “We are confident that our responsibly sourced, classically-cooked real food will resonate with guests in Mexico,” says Nate Lawton, chief business development officer at Chipotle. “The country’s familiarity with our ingredients and affinity …

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construction and designfranchise developmentIndustry Voicesrestaurants

Development By Design

by Katie Lee

— By Ulyses Camacho — Taco Cabana embarks on a new chapter of growth and innovation. At Taco Cabana, we’ve spent nearly five decades delighting guests with bold Mexican-inspired flavors, warm hospitality and vibrant dining experiences. As a beloved Texas institution, we’ve grown alongside our communities, continuously evolving to meet their needs while staying true to our roots. Now, as we look to the future, I’m excited to share how Taco Cabana is embarking on a new chapter of growth and innovation. In October 2024, we proudly launched our national …

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fire protectionIndustry Voiceskitchen exhaust/grease controlrestaurantsroofingvendorswaste management/recycling

Mission Critical

by Katie Lee

— By Brian Smith — The critical role of rooftop grease containment system in protecting life, property and business viability. In the retail and restaurant industries, facility management extends far beyond interior upkeep. One of the most overlooked yet essential components of operational safety and compliance is rooftop grease containment. From the perspectives of life safety, property protection, environmental responsibility and overall business health, implementing the right grease containment system is not just a best practice — it’s a necessity. Why Rooftop Grease Containment Matters Grease discharge from commercial kitchen …

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