Chef's Blog

December 29, 2018

From Plant Waste to Plant-Based Menu Items

from Chef Christopher Britton

We know that our customers are asking for more plant-based menu items. We also know that there’s a tremendous problem with food waste in this country. It occurs to me that these two subjects seem made for each other.

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June 30, 2018

Chipotle 2.0: What’s Next for Fast Casual Mexican?

from Chef Matthew Fuss

When the first Chipotle opened in 1993, it introduced Americans to a whole new concept in quick-service Mexican food: an approachable menu that offered complete customization, better quality ingredients, and an upgraded experience that set the stage for the fast casual revolution that followed. In fact, Chipotle became so closely associated with the booming new segment that other fast casual concepts were often described as “the Chipotle of burgers” or “the Chipotle of Asian street food.”

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