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Inside Chipotle’s sustainability goals
Laurie Schalow of Chipotle Mexican Grill talks with Nation’s Restaurant News’ Alicia Kelso about the chain’s efforts to cut carbon emissions, partner with local farmers, and use solar power in innova- tive ways to meet its sustainability tar- gets.
https://www.youtube.com/ watch?v=SOi2dZMA5fE
Navigating uncertainty Jonathan Maze sits down with Michelle Korsmo, president & CEO of the Nation- al Restaurant Association, to unpack the current state of the restaurant industry. From consumer confidence and inflation to labor challenges, immigration reform, tariffs, and AI-driven efficiency, Korsmo shares powerful insights on how oper- ators can adapt and thrive in a time of economic uncertainty.
https://www.youtube.com/watch?v=- j5wEkoFutq0
Inside Wendy’s test kitchen
Wendy’s director of culinary Becky Davis talks with Nation’s Restaurant News’ Sam Oches to talk all things menu innovation — from the viral success of Saucy Nugs to collabs with SpongeBob, Girl Scouts, Pop-Tarts and Takis. Hear how Wendy’s listens to fans and leverages social me- dia to stay ahead of food trends.
https://www.youtube.com/watch?v=Q0dDx8fgT4g
National Restaurant Association Show 2025 20
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