🍞 Panera Overhauls Its Food Prep Process

July 28, 2025

🍽️ What’s Cooking?

Panera Overhauls Its Food Prep Process

Panera Bread is changing how it prepares its food by shifting more meal assembly back into its kitchens. The chain had long relied on centralized preparation of soups and other items, but now it’s aiming to bring more cooking back in-house to improve freshness and align with customer expectations. The move follows criticism that Panera’s meals felt more “prepackaged” than handcrafted. While this change could increase labor and training costs, the brand is betting that improved quality will boost customer loyalty and in-store satisfaction.​ ​Read more.

🃏 Running a Smoother Kitchen

Rotate “Menu Test Mondays” to Cut Waste and Boost Staff Morale

Designate one Monday a month for trying out new menu items using leftover or surplus ingredients from the prior weekend. Let line cooks suggest their own dishes or variations, turning it into a low-pressure creativity session. Front-of-house staff can vote on their favorites, and high performers can be tested with real guests later. This informal process not only helps reduce spoilage, it also improves engagement and gives staff a greater sense of ownership over what’s served.

🚀 Scaling Up

Agora Expands to Maryland, Betting on Community-Focused Dining

Agora, a Mediterranean restaurant group known for its mezze-style offerings, is opening its first Maryland location this fall. Already well-established in Washington, D.C., and Northern Virginia, the brand is expanding slowly with a focus on densely populated, culturally diverse areas. Its model combines upscale design with shareable plates and local sourcing—a formula that appeals to both casual diners and event-hosting groups. The Maryland launch signals the group’s intent to grow without losing its regional flavor. Read more.

🦾 Fresh Ideas

AI-Powered Kiosks Are Reshaping Quick-Service Economics

Self-order kiosks driven by AI are no longer just a novelty—they’re now central to profitability in many quick-service chains. According to FastCasual’s latest podcast, these smart kiosks not only reduce labor costs but also increase ticket sizes by suggesting personalized upsells based on customer behavior. They also collect valuable data that restaurants can use to refine menus and adjust pricing. For operators, the key is integrating kiosks without disrupting flow or alienating guests who prefer human interaction. ​Read more

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