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construction and designgreen newsNewsrestaurants

Chipotle Pilots New Responsible Restaurant Design Alongside Sustainability Campaign

by Katie Lee

Newport Beach, Calif. — Chipotle Mexican Grill has unveiled a new all-electric restaurant design that works to maximize energy efficiency in its equipment and systems and utilizes 100% renewable energy from wind power and solar through the purchase of certified renewable energy credits. The company recently opened restaurants with the new features in Gloucester, Va., and Jacksonville, Fla., with a third location opening later this summer in Castle Rock, Colo. The new restaurant design pilot will help Chipotle progress toward its science-based targets, established in alignment with Science Based Targets …

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construction and designIndustry Voices

Retail, Restaurant Industries Embrace Post-Pandemic Design Shifts

by Katie Lee

— By Kristin Hiller —   As the nation emerges on the other side of the pandemic, the retail and restaurant industries are tasked with adapting their store designs and business models to match consumer behavioral shifts. Shoppers and diners alike want to make purchases easily with multiple options for ordering and pickup. Border Foods, one of the largest privately held Taco Bell franchisees in America, enlisted the services of Minneapolis-based design consultancy Vertical Works Inc. in 2020 to create a new restaurant design. The result was Defy, a two-story …

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franchise developmentNewsrestaurants

Greek Xpress Partners with Fransmart for Nationwide Franchising

by Katie Lee

New York City — Greek Xpress, New York’s favorite Greek quick-service restaurant, is partnering with franchise development group Fransmart to bring its authentic, delicious and healthy Greek cuisine to customers nationwide through franchising. The brand has continued to build momentum despite challenges surrounding COVID-19, opening its seventh location in Manhattan last year and continuing construction on its eighth location in Staten Island. “Customers vote with their wallets, and Greek Xpress restaurants are busy,” says Fransmart CEO Dan Rowe. “We have full confidence that this concept could grow to become a Greek Five Guys or a …

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Chipotle Plans to Open First Digital Restaurant; Online Sales Tripled in Third Quarter

by Katie Lee

Newport Beach, Calif. — Chipotle Mexican Grill plans to launch a digital restaurant concept dubbed Chipotle Digital Kitchen. Customers will be required to order in advance via the Chipotle app, website or third-party delivery service; there will not be a dining area or line to order food. The Newport Beach-based restaurant chain says the footprint is designed for urban areas but will open its first location near West Point Academy in Highland Falls, N.Y., on Saturday, Nov. 14. The announcement of the restaurant opening comes on the heels of the …

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Industry Voicesjan/sankitchen equipment

Clean Eating

by Katie Lee

— By John Goetz — Removing the fear from food: foodborne illness and prevention best practices.   Foodborne illnesses can wreak havoc on the foodservice industry and its patrons. One in 10 people fall ill every year from eating contaminated food, and 420,000 people die worldwide annually as a result. Outside of the human impact, the financial cost of these incidents is also immense. According to a study by researchers at John Hopkins Bloomberg School of Public Health, an outbreak at a fast food restaurant could cost between $3,968 and …

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Chipotle Reports $1.6 Billion in Q3 Revenue as Digital Sales Triple

by Katie Lee

Newport Beach, Calif. — Year-over-year revenue for Chipotle Mexican Grill increased 14.1% to $1.6 billion for third-quarter 2020. Digital sales soared 202.5% to $776.4 million, accounting for 48.8% of sales for the period. The company’s net income was $80.2 million. Despite the sales increase, the net income is a decrease from $98.6 million in third-quarter 2019 as expenses increased during the COVID-19 pandemic. In addition to increased revenue, the Newport Beach-based fast-casual chain opened 44 new restaurants and closed three locations during the third quarter, bringing the total restaurant count …

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green newsNewsrestaurants

Chipotle Sets New Goal to Drive Environmental Sustainability

by Katie Lee

Denver — Chipotle Mexican Grill plans to divert half of all of its restaurant waste from landfills by 2020. Since 2015, Chipotle has made significant strides towards reducing the amount of food and packaging waste bound for landfills, increasing its diversion rate from 31% that year to 40% in 2017. Now the company embarks on achieving a 50% diversion rate.

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Newspeoplerestaurants

With Departure of CEO, Taco Bell Assumes New Global Leadership

by Katie Lee

Louisville, Ky. — With the recently announced departure of CEO Brian Niccol, who is leaving Taco Bell to join Chipotle, Julie Felss Masino, president of Taco Bell North America, and Liz Williams, president of Taco Bell International, will assume leadership of the Taco Bell division in their respective roles, reporting to Yum! Brands CEO Greg Creed.

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