Taco Bell rolls out plans for global growth | Chick-fil-A's cows are in hiding; McCann puts their barn on Homestay | Chicago stadium teams with city's top chefs for new menus
May 26, 2017
Restaurant SmartBrief
On the Front Burner
Taco Bell rolls out plans for global growth
Taco Bell rolls out plans for global growth
(Saul Loeb/AFP/Getty Images)
Yum Brands plans to expand Taco Bell from 6,650 global units to 9,000 by 2022, largely through expansion in Brazil, Canada, China and India. The chain will add at least 100 new restaurants in each of those markets, the company said Thursday.
Bloomberg (5/25) 
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Meet your menu’s next golden child.
Hostess® Deep Fried Twinkies® are like something that fell from a heavenly oven…into a deep fryer. Simply divine. We're so sure you and your guests will agree, we're giving them away. Order your free sample now.
Restaurant News
Chick-fil-A's cows are in hiding; McCann puts their barn on Homestay
Chick-fil-A revamps website to better engage customers
(Paul J. Richards/Getty Images)
McCann NY has put the Chick-fil-A cows' barn on Homestay as the animals have retreated to a safe place due to National Burger Day this Sunday. The barn sleeps six and comes with two free meals a day from the brand, and its first guests have been sharing their experiences on social media.
Advertising Age (5/24) 
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Transform Your Tabletops With ecoStick Sweeteners
Offer all the colors of sweeteners with stylish ecoSticks (while telling your customers you care about the planet!) The full rainbow of sweetener colors takes up less space on tabletops as well as in storage, while delivering the same sweet taste as the retail brands. To learn how ecoSticks are changing the world – and how they can grow your business ‐ visit ecoStick.net.
Leading Voices
Chicago stadium teams with city's top chefs for new menus
Chef Stephanie Izard will debut a menu at Chicago's Wrigley Field
Izard at Wrigley Field (Jonathan Daniel/Getty Images)
Chicago's Wrigley Field will feature a rotating menu from five of the city's most acclaimed chefs at a pop-up concession stand this summer. Stephanie Izard will debut her menu June 2, followed by Matthias Merges, Jeff Mauro, Rick Bayless and Graham Elliot.
Chicago Tribune (tiered subscription model) (5/24) 
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Why independent eateries are on the rise
Several factors are driving the rise in popularity of independent eateries, writes Jonathan Maze, including millennials' craving for local fare and foodie shows like "Diners, Drive-ins and Dives." Social media shares and the rise in delivery options from indie eateries are also fueling the trend.
Nation's Restaurant News (free registration) (5/26) 
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Q&A: Award-winning chef Jean-Georges Vongerichten
Q&A: Award-winning chef Jean-Georges Vongerichten
Vongerichten (Ethan Miller/Getty Images)
Michelin-starred chef Jean-Georges Vongerichten has 35 restaurants around the world, including his namesake flagship in New York City, and he's gearing up to open his first Los Angeles eatery. He talks about plans for a sustainable restaurant, his toaster collection and his favorite places to eat in L.A., starting with In-N-Out Burger.
Los Angeles Times (tiered subscription model) (5/25) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Tales of new products, redesigns proved popular this week
White Castle's plans for a new restaurant design and McDonald's focus on franchise upgrades resonated with readers this week. Also in the top 10: new products and innovation from major food makers including Mondelez, Wrigley, Skinnygirl and Hershey.
SmartBrief/Food & Beverage (5/26) 
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Happy Hour
Culinary Spotlight
NYC's burgeoning barbecue scene draws influences from all over the map
New York City is seeing an explosion of eclectic barbecue spots such as Butcher Bar which sells its burnt ends as a tray of "Meat Candy." What differentiates New York from any other barbecue scene is that there's no unifying aesthetic; styles from classic Texas brisket to gourmet-style comfort food are all represented somewhere in the city.
The Wall Street Journal (tiered subscription model) (5/25) 
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Honeycomb offers texture and sweetness to baked goods, cheese plates
Fresh honeycomb lends texture and sweetness
Fresh honeycomb consists of waxy cells packed with sweet honey, the flavor of which depends on the flower from which it was made. Honeycomb lends flavor and a unique, chewy texture to scones, cheese plates or mixed into ricotta as a topping for waffles.
Saveur online (5/24) 
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Editor's Note
SmartBrief will not publish Monday
In observance of Memorial Day in the US, SmartBrief will not publish Monday. Publication will resume Tuesday.
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Movers & Shakers
You probably wouldn't worry about what people think of you if you could know how seldom they do!
Olin Miller,
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