Plant-based restaurants are experiencing a shakeout as operators recalibrate their menus to address economic challenges. FI checked in with T.K. Pillan, CEO of Veggie Grill, to explore how the vegan QSR is streamlining its offerings to meet evolving consumer demands.
Phil Kafarakis knows the pandemic has created dire situations for many restaurants. At the same time, he’s also encouraged by the resilience displayed by many operators. “I think this pandemic gave people an opportunity to …
Editor’s note: This article is a free, one-time preview of The Food Institute’s new Premium articles, which will be available to members. To join FI, click here. After nearly two years of intermittent pandemic-related lockdowns, consumers are seeking …
Kroger and ghost kitchen start-up Kitchen United have teamed to provide shoppers with on-demand takeout and delivery food. Through the partnership, Kitchen United will feature up to six restaurant brands inside select Kroger locations. The …
