Nation's Restaurant News

McDonald's CEO gets caught on camera talking about raising prices in "poor neighborhoods" while keeping them steady in affluent areas, and somehow thinks this is going to stay internal. You've watched corporate types say the quiet part out loud before, but rarely with this much specificity about who gets squeezed. The real story isn't the controversy — it's watching a billion-dollar brand learn that everything leaks eventually.

While you're breaking down boxes at 2 AM, Domino's is out there eating Pizza Hut's lunch with supply chain precision that would make a commissary chef weep. This isn't about who makes better pizza — it's about who figured out that predictable mediocrity delivered in 20 minutes beats artisanal anything that shows up cold and late. The numbers don't lie, and neither does the customer counting their change at closing time.

A pan-Asian concept bleeding talent from the top down while claiming it's getting "back to greatness" — you've heard this song before. Mazany talks systems and standards, but any line cook who's worked a PF Chang's knows the real question: can you execute consistent wok hei at 200 locations when corporate keeps musical chairs with the leadership? The technique is everything in Asian cooking, and technique doesn't survive when the people teaching it keep walking out the door.