EEOC Targets Franchises; Applebee’s Operator Pays $270K
EEOC ramps up franchise enforcement, securing settlements and reforms; Applebee’s operator pays $270K amid broader actions across brands.
Jun 12, 2026
EEOC ramps up franchise enforcement, securing settlements and reforms; Applebee’s operator pays $270K amid broader actions across brands.
Jun 12, 2026
Entries due June 22 at 11:59 pm. Winners in September 2026. Criteria include investment, sales, support, and franchisee feedback.
Jun 12, 2026
Daland Corp. revives classic Pizza Hut dine-in in small towns, fueling emotional pull and sales as Yum weighs a sale and closures reshape the brand.
Jun 12, 2026
Creator Jake Shane fronts Panera’s $4.99 Salad Stuffer bundle, linking Mix & Match value to RISE strategy and testing social-led demand.
Jun 12, 2026
Krystal elevates Amanda Hyde to COO, advancing a franchisee-first plan with digital menus, remodels, and SPB’s Playbook to drive growth and trust in 2026.
Jun 12, 2026
How guest behavior, data, and POS analytics turn table-side discoveries into profitable, scalable menu strategy for restaurants in 2026.
Jun 12, 2026
William and Maryjane Ellis ink a six-unit Firehouse Subs deal for San Antonio, backed by incentives, training, and RBI growth plans. First opening in summer 2026.
Jun 12, 2026
Grubhub launches embedded ordering across Eater, Beli, Alexa+, and Bilt to capture high-intent moments and drive demand via trusted channels.
Jun 12, 2026
52-unit chain launches six sandwiches around $10.95 with up to 39g protein as sandwich market growth outpaces fast casual.
Jun 12, 2026
After a strategic slowdown, RealClean expanded from 15 airports in 2 states to 600 across 31 by May 2026, backed by strong unit economics and market demand.
Jun 12, 2026
Discover how El Pollo Loco's CEO, Liz Williams, transformed restaurant operations to drive efficiency, cost savings, and elevate employee performance.

Upon assuming the role of CEO at El Pollo Loco, Liz Williams embarked on a mission to enhance operational efficiency within the restaurant chain. By prioritizing margin improvement and identifying quick wins, Williams aimed to bring margins back to desired levels, creating a more sustainable business model. This strategic focus on efficiency is crucial for long-term success in the competitive restaurant industry.

To bolster sales and attract a broader customer base, El Pollo Loco introduced a range of value offerings, including $5 deals on bowls, salads, and burritos. By expanding the menu to cater to different price points, the chain aimed to provide customers with diverse options, showcasing its commitment to offering value in multiple ways. This approach not only drives transactions but also prevents the brand from being pigeonholed as a discount-focused establishment.

Under Williams' leadership, El Pollo Loco shifted its product strategy to prioritize innovation and brand relevance. By focusing on launching new products and revamping the marketing calendar to showcase fresh offerings, the chain aims to stay ahead of consumer preferences and trends. The introduction of unique items like mango habanero chicken and a potential chicken sandwich signals a departure from industry norms and a step towards asserting its brand identity.
In a bid to optimize costs and streamline operations, El Pollo Loco rolled out new restaurant prototypes and integrated technology solutions like kiosks. By embracing contemporary designs and utilizing technology for efficiency, the chain not only reduces build costs but also enhances the overall customer experience. This strategic approach aligns with modernizing the brand and catering to evolving consumer preferences.
Employee training and development played a vital role in the operational overhaul led by Liz Williams. By implementing new standards and focusing on labor deployment, El Pollo Loco aimed to improve service speed and quality. Empowering employees with the right skills and placing them in strategic roles enhances overall operational effectiveness, leading to a better customer experience and increased operational productivity.