Month: March 2018

The Golden Arches are going green. McDonald’s has pledged to slash its greenhouse gas emissions at its restaurant and office locations by 36% by 2030 down from its 2015 levels, plus cut 31% per metric ton of food and packaging. (USA Today)

One of the most unlikely product success stories of late has been the soaring sales of jerky, dried meat strips from which the fat and juices have been removed. Its unlikely crossover from truck-stop staple to mainstream munchable represents a timely convergence of factors that would make an excellent case study for would-be MBAs. (Restaurant Hospitality)

Hotels are leveraging partnerships with a new crop of delivery services to provide guests with expansive dining and services options. In January, Choice Hotels International announced a partnership with delivery.com in which Choice Hotels loyalty program members can accrue points from their delivery orders. (SmartBrief)

Grubhub Inc. and its rivals say they need to get bigger to cut delivery fees that are sometimes higher than the price of a burger and fries. That is partly the goal of the expanded partnership that Grubhub and Yelp Inc. plan to announce on Monday, which will nearly double to more than 80,000 the number of U.S. restaurants on the review website and app that offer Grubhub delivery. (Wall Street Journal)

Dunkin’ Donuts will start testing a new catering service on Monday, with the hope of growing revenue by attracting consumer and business customers interested in serving its food and beverages at events from kids’ parties and bridal showers to office and client meetings. The Canton chain’s goal is to eventually expand the online ordering platform and special catering menu nationwide. (Boston Herald)