Panera Pledges Only Cage-Free Eggs in Restaurants by 2020

St. Louis — Within five years, Panera Bread Co. says its U.S. restaurants will stop using eggs from hens confined in cages. Panera, based in suburban St. Louis, said that by 2020, its menu would move to 100 percent cage-free, following other restaurant chains including McDonald’s and Starbucks that have made similar pledges in recent weeks. Currently, about 21 percent of Panera’s eggs are laid by cage-free hens — chickens that are...

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Chains Seek Millennials’ Love
Oct11

Chains Seek Millennials’ Love

Dallas — They’re adding exotic sauces and electrical outlets, donning Twitter handles and serving shareable plates. Restaurateurs have gone a-courtin’. The target that chains across the spectrum are wooing? Millennials, the 83.1 million Americans born between 1982 and 2000 who now represent the largest single age group in the U.S. While some studies show this demographic (also described as 18- to 34-year-olds) dramatically cut back on...

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Sbarro’s Pizza Planning New Menu, Locations

New York — Sbarro, the pizza chain synonymous with shopping-center food courts, is venturing outside the mall. After filing for bankruptcy twice in the past five years, Sbarro is staking a comeback on becoming a more traditional pizza chain — complete with stand-alone locations and delivery guys — putting it in closer competition with Pizza Hut, Domino’s and Papa John’s. Long known for selling pizza by the slice in cafeteria- style...

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A Year Later, Red Lobster Says Its Independence Paying Dividends

Orlando, Fla. — When Red Lobster’s menu team flew to a seafood show in Boston this spring, fishermen were talking about big catches of sockeye salmon and bairdi crab coming from Alaska. This month, Red Lobster rolled out its Crabfest menu featuring salmon and crab, which company leaders say shows how far the Orlando-based seafood chain has come in the year since it was sold by Darden Restaurants. “In the past we just weren’t able to...

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Steakhouse Sales Lose Some Sizzle

High-priced U.S. steakhouses are seeing lackluster sales this year as some corporate diners curb their appetite for porterhouse and rib eye. While sales are “running a little bit ahead of last year,” this “incremental improvement is not dramatic,” said Malcolm Knapp, a New York-based consultant who created a monthly index for high-end steak restaurants. The gain masks a wide variation in sales growth across different companies and...

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