Qdoba has secured $435 million through a whole-business securitization to fund the chain's ambitious expansion plans.
Qdoba aims to grow to about 2,000 restaurants, with over 650 new restaurant commitments already secured. As of 2025, Qdoba operated 827 units and generated $1.3 billion in sales. The recent capital infusions are intended to support these aggressive growth targets, enabling investment in new locations, restaurant remodels and technology upgrades to sustain the brand's upward trajectory.

Tired of dealing with the wasted time, wasted labor, inconsistent quality and safety hazards of whole avocado fruit? You're not alone. But you're also not alone when it comes to a solution: WHOLLY^® Avocado products offer 100% real Hass avocado in plenty of formats with 0 hassle.

Chuck E. Cheese has teamed up with Asmodee to launch an immersive partnership centered around the popular card game "Spot It!" at over 500 of its locations across the US and Canada this summer. The collaboration is designed to engage families and children through interactive experiences, including themed dance floors, digital content and exclusive activities.

As part of its ongoing research into pricing power elasticity, Chipotle Mexican Grill has been testing a weekday-afternoon promotion featuring $2.50 tacos in select markets. The initiative is designed to gain insights into how price adjustments influence customer perceptions of value, especially in markets where pricing may be challenging, said CEO Scott Boatwright. The company will analyze consumer response to guide future pricing strategies.

Chagee, a tea chain based in Shanghai, has grown to nine locations in Los Angeles after making its US debut a year ago. The company highlighted the performance of these stores in its first-quarter earnings report, noting that its premium positioning and product quality have translated well in the competitive US market. Chagee has over 7,500 international shops, most of them in China, and it is in international growth mode, with over 200 locations in markets such as Malaysia, Singapore and Indonesia.

The restaurant legacy of the Fugate family began with Zach Fugate's grandfather, who built a network of 225 Pizza Hut and Taco Bell locations over five decades. The foundation of multi-unit franchising in small towns shaped Zach's approach to business, emphasizing operational efficiency and a people-first philosophy. Zach and his cousins launched Ohana Restaurant Group last year, and a partnership with Hawaiian Bros marks a strategic evolution, blending legacy operational strengths with a fresh fast-casual concept. The collaboration is also marked by joint innovation in technology adoption, such as integrating third-party delivery platforms and grassroots outreach when entering new markets.

Business school professors who displayed warmth, approachability and responsiveness saw participation from both male and female students balance out, according to research from Kellogg School of Management professor Nicole Stephens, who noted that without those social cues, men were more likely to speak up than women. Stephens says this means that creating true inclusion goes beyond granting access; it requires ongoing attention to how everyday behaviors shape participation and long-term opportunities, ultimately influencing engagement, performance and equity throughout organizations.

Bruschetta's roots trace back to 1st-century Rome, where fire-roasted bread doused in freshly pressed olive oil was served to honor the gods. This early preparation marked a shift for olive oil from fuel to a celebrated culinary ingredient, writes Rebecca Peizer, Culinary Institute of America professor, consulting partner, digital media talent and conference stage manager. Over time, bruschetta evolved from this sacred offering to become an adaptable Italian appetizer, allowing chefs to innovate with ingredients like whipped ricotta, marinated vegetables and cured meats while maintaining its traditional architecture and it is now celebrated annually on National Bruschetta Day, March 24.

Holbox, a Mexican seafood counter in Los Angeles, has earned a Michelin star for its exceptional cuisine and unique dining experience. Chef-owner Gilberto Cetina focuses on highlighting Mexican flavors and using the best seafood available, often making last-minute menu changes based on daily deliveries. Diners can enjoy casual counter service or an eight-course tasting menu, which sells out quickly.