Chloe Sorvino

Curt Garner, Chipotle’s president and chief technology officer, helped boost the burrito chain’s online sales from just 5% to more than a third of total revenue.

A group of Florida friends thought it would be fun to open a restaurant in the 1980s that “they couldn’t get kicked out of.” Now in their 70s, they’re buying back franchises with a plan to restore the brand—from the signature wings to the orange shorts—to its cheeky glory.

Trump’s Trade War Upends Soybean Market With No Aid In Sight

This week’s Fresh Take newsletter looks at messy supply chains for ultra-processed foods, 2026 grocery trend predictions, a cookbook for spooky season and more.

Drew Nieporent opened his first New York restaurant at 29. Now with the release of his new memoir, the 70-year-old hospitality mogul reflects on partnering with Robert DeNiro, astronomical dinner prices and the key to opening a successful restaurant.

This week’s Fresh Take newsletter includes our dispatch from New York City’s Climate Week, plus a billion-dollar war over red sauce, foraging’s revival and more.

This week’s Fresh Take newsletter also covers food giant Nestlé firing its CEO due to scandal, Texas being sued over its lab-grown meat ban and more.

This week’s Fresh Take features new owners at the world’s largest mozzarella maker, CDC chaos and its impact on foodborne illness, the Farmer’s Almanac for 2026 and more.

This week’s Fresh Take newsletter also looks at the case for public grocers, Cracker Barrel’s rebrand controversy, how the food industry is addressing MAHA, a late summer freezer hack for produce and more.

This week’s Fresh Take also takes you inside Pepsi’s $1.9 billion Poppi deal, a new bill to close the GRAS loophole, a storied NYC restaurant’s vegan menu pivot and more.

Founder Fawn Weaver may lose control of her cult Tennessee whiskey distillery after a judge mandates a receivership—unless a white knight investor bails her out.