Zaxbys has surpassed its 2025 target of signing 100 new franchise commitments, projecting to close the year with 120 agreements, nearly double the previous year's total. The growth is attributed to the brand's strategic initiatives, including smaller prototypes, some of which are drive-thru-only options, the flexible Modern Farmhouse design of its traditional units and strong average unit volumes, which have made it an attractive option for multi-unit operators. Zaxbys is also expanding into non-traditional locations, such as military bases, and plans to open about 50 new restaurants in 2025 and over 60 in 2026.

Honey is the most menued sauce—and for good reason. Its versatility perfectly complements everything from sweet to savory, desserts to steaks, and fast food to fine dining. See how honey is the incredible ingredient with incredible possibilities.

DoorDash, with MikeTeevee, opened "The Sand CastleDonna," a temporary restaurant made from 100 tons of sand in Miami's Design District. The restaurant, open Thursday through Sunday, marks the debut of DoorDash Reservations in Miami and offers free three-course lunches and four-course dinners that must be booked via the DoorDash app.

In-N-Out Burger has removed order No. 67 from its ticketing system in response to the viral "6-7" trend, which has led to chaotic scenes at its restaurants. The trend, which involves saying "six seven" while making a juggling motion, led to crowds of teens visiting In-N-Out locations hoping to hear their order called as "67."

Mexican restaurant operator Alsea has partnered with Raising Cane's to bring the popular US chicken chain to Mexico, with the first outlets set to open in late 2026. This collaboration is part of Alsea's broader strategy to expand its portfolio of international brands, following its recent agreement with Chipotle to launch Taco Bell in Mexico. Alsea CEO Christian Gurria emphasised the significance of this partnership in enhancing Raising Cane's global presence.

Isabel Coss began her journey in the arts with ballet and filmmaking in Mexico City before discovering her true passion for cooking. At the young age of 17, Coss transitioned to culinary school, where an externship at the acclaimed Pujol introduced her to the world of pastry and bread baking. Her career took her from Mexico City to New York, where she refined her craft at Empellón and Cosme, and eventually led her to Washington, D.C., where she currently leads the kitchen at Pascual.

"I remember seeing the whole kitchen (at Pujol) and I was just like this is like a ballet or play. There's energy, there's movement, there's music, there's personalities -- all in one little room -- and I was like I'm where I want to be." -- Isabel Coss, executive chef, Pascual

Kate Trumbull draws from her early experiences in neuro-linguistics and data-driven consumer insights at a consulting firm and Procter & Gamble to blend empathy and analytical rigor in her role as Domino's CMO. Her leadership style emphasizes the importance of owning one's voice, building cross-functional trust and celebrating innovative wins, especially for women in leadership.

"I showed up at Domino's, and suddenly it's not just the consumer that is so critical -- it's the consumer and the franchisee. When you understand the insights and what's important to both, and you align the two, it drives powerful growth." -- Domino's CMO Kate Trumbull