Weekly Global News Wrap: Inspire Brands plans move into more non-traditional locations; McDonald’s closer to 100% sustainable fiber packaging; Chipotle testing meat-free chorizo

Here is a summary of the most interesting news stories of the week from around the world.

Inspire Brands is planning a move into more non-traditional locations for all its brands, with priority on airports, travel-related centers and universities. As Nation’s Restaurant News reported, the company will use Dunkin’ as a guiding blueprint for its other brands, sharing learnings on menus, adjusting design to suit smaller sites, and using a remote or shared kitchen or shared seating. Read more here.

McDonald’s is bolstering its bakery lineup in the U.S. with donuts with an upcoming Glazed Pull Apart Donut in September, Restaurant Business reported. The fast food giant first introduced its bakery lineup in 2020 with an Apple Fritter, Blueberry Muffin and a Cinnamon Roll. Read more here.

McDonald’s also said it has nearly achieved its goal of sourcing all of its paper food packaging in restaurants from recycled or sustainable fiber, according to a report from Reuters. Read more here.

Chipotle is testing meat-free chorizo in two U.S. cities, making it the company’s first meat-free protein option since it launched sofritas in 2014. As CNBC reported, Chipotle’s meatless chorizo will use pea protein as its base, with ancho chili and chipotle peppers, tomato paste, garlic, paprika and olive oil to add flavor. Read more here.

Wingstop is shaking up its leadership structure to bring IT and marketing functions closer, Restaurant Dive reported. The chain appointed Stacy Peterson as executive vice president, chief digital and technology officer whilst promoting Marisa Carona to chief growth officer and Stevie Benjamin to senior vice president of digital marketing. Read more here.