See Burger King’s restaurant of the future, where the car is king

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The next Burger Kings will go where few Burger Kings have gone before: the second story. Ask any fast food company, from Taco Bell to McDonald’s, and they will tell you : COVID-19 accelerated everything. While these restaurants knew that drive-throughs and delivery services had been growing, and that digital apps were essential to their future business, shuttered dining rooms catapulted us into that future of fast food overnight. Read Full Story

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Popeyes ditches its goofy branding for a buttoned-up new look

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How Popeyes’ chicken sandwich, a Twitter feud, and a global expansion led to a new brand identity. Popeyes might not have the brand recognition of Burger King or McDonald’s, but some would argue it has something even better: a killer sandwich. After starting the #ChickenSandwichWars last August with the launch of its chicken sandwich, the fast-food chain has been gaining in popularity and quietly overhauling its brand in the meantime. Read Full Story

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Burger King’s new Whopper packaging isn’t greasy cardboard, it’s reusable

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Just bring it back to the store when you’re done, and it will be sanitized and used again. If you order a Whopper from certain Burger King restaurants in New York City and Portland, Oregon, next year, you’ll have the option to get it in a reusable box. In a new pilot, the restaurant chain is partnering with Loop, the circular packaging program , to offer reusable sandwich containers and beverage cups that can be returned, sanitized, and used by the restaurant again. Read Full Story

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Taco Bell was always good for vegetarians—now it’s adding plant-based meat

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Taco Bell’s bean burritos have appealed to vegetarians and vegans for decades, but the chain now is seeing the value in adding plant-based meat to its menu. Long before the Impossible Whopper at Burger King and Beyond Meat chicken at KFC , Taco Bell filled a fast-food gap for vegetarians and vegans with its easy ability to swap beans for beef and its “fresco” style modification, which subs pico de gallo for dairy toppings such as sour cream and cheese. The company even once said it wouldn’t pursue adding plant-based options from Impossible or Beyond, despite growing interest from other fast-food eateries in those menu additions, instead focusing on its own vegetarian offerings that have been available for decades. Read Full Story

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What restaurants will actually be like in a post-COVID-19 world, according to CEOs and food experts

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Here’s how Chipotle, Panera, street food vendors, and others envision the new food order, from mirrors on the ceiling to disposable menus. For Fast Company’ s Shape of Tomorrow series , we’re asking business leaders to share their inside perspective on how the COVID-19 era is transforming their industries. Here’s what’s been lost—and what could be gained—in the new world order. Read Full Story

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Can fine dining survive COVID-19? Chef Daniel Humm of Eleven Madison Park isn’t so sure

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One of the nation’s top chefs considers the future of restaurants in the COVID-19 era and discusses how he turned his legendary dining room into a community kitchen. For Fast Company’s Restaurant Diaries , we’re asking chefs, restaurateurs, and food-world employees to take readers inside their businesses and lives at this critical moment for the industry. Read Full Story

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