KFC, Freddy’s, screwworms
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June 10, 2026
KFC will begin testing a new concept called Open House later this summer in the Dallas suburb of McKinney. In a recent interview KFC U.S. president Catherine Tan-Gillespie said Open House is a reinvention of the chain, if founder Colonel Sanders was around today. It includes both new items and signature items packaged in a new way, as well as table service, a drive-thru and takeout. It is part of a broader exploration of new concepts, including Saucy which was launched in late 2024, as well as new menu innovations from the company as it attempts a comeback after years of market share declines.
Another complication has hit the beef market. The U.S. Department of Agriculture has confirmed cases of New World Screwworm in Texas. The flesh-eating parasite, which has infected tens of thousands of head of cattle in Mexico, has been found in Texas and New Mexico, prompting a federal response. The timing could prove poor for the restaurant industry, which is already dealing with record high beef prices. The infection will likely delay a recovery in the country’s cattle herd, while also slowing imports, which could further delay the recovery from those high prices.
Freddy’s is getting into the bowl business. The fast-casual burger chain is introducing a selection of bowls, featuring the chain’s steakburgers, chicken or black bean burger on top of lettuce, tomatoes, onions, and cheese. The burger and chicken bowls will also feature bacon. Customers can get a choice of dressing, including fry sauce, ranch, honey mustard, or thousand island.
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About the Authors
Leigh Anne Zinsmeister
Managing Editor
Leigh Anne Zinsmeister is a managing editor for Informa’s Foodservices Vertical, specifically Nation’s Restaurant News, Restaurant Hospitality, and Foodservice Director. Leigh Anne works on all of the brands’ special reports, including Nation’s Restaurant News’ annual Top 500 report and Restaurant Hospitality’s Best Cocktails and Best Sandwiches contests. She also manages the group’s digital engagement team, and was the managing editor for Supermarket News until December 2024.
Leigh Anne lives in New York City, but also claims Phoenix, Dallas and Cleveland as hometowns. Leigh Anne holds a bachelor’s degree in print journalism from the Walter Cronkite School of Journalism and Mass Communication at Arizona State University, where she also studied European history.
Email Leigh Anne at [email protected]
Leigh Anne Zinsmeister’s experience:
Group Managing Editor, Informa’s Foodservices Vertical (Aug. 2021-present)
Group Content Manager, Informa Restaurant and Food Group (Feb. 2020-Aug. 2021)
Digital Content Manager, Informa Restaurant and Food Group (April 2018-Feb. 2020)
Digital Content Producer, Informa Restaurant and Food Group (June 2016-April 2018)
Community Moderator, Mail Online (March 2014-June 2016)
Wire Editor, Gannett’s Phoenix Design studio (The Arizona Republic, The Reno Gazette-Journal, The Statesman Journal, The Great Falls Tribune, The Visalia Times-Delta, The Tulare Advance Register, The Salinas Californian, The St. George Spectrum, The Desert Sun, The Coloradoan) (Jan. 2012-March 2014)
Group Managing Editor, Informa’s Foodservices Vertical (Aug. 2021-present)
Group Content Manager, Informa Restaurant and Food Group (Feb. 2020-Aug. 2021)
Digital Content Manager, Informa Restaurant and Food Group (April 2018-Feb. 2020)
Digital Content Producer, Informa Restaurant and Food Group (June 2016-April 2018)
Community Moderator, Mail Online (March 2014-June 2016)
Wire Editor, Gannett’s Phoenix Design studio (The Arizona Republic, The Reno Gazette-Journal, The Statesman Journal, The Great Falls Tribune, The Visalia Times-Delta, The Tulare Advance Register, The Salinas Californian, The St. George Spectrum, The Desert Sun, The Coloradoan) (Jan. 2012-March 2014)
Lisa Jennings
Executive Editor, Restaurant Business
Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts. Her experience includes other industry publications as well as the daily newspaper The Commercial Appeal in Memphis, Tenn., where she was Food Editor. Her work has been cited in the Los Angeles Times, Business Insider, FoodBeast, The Huffington Post, Time.com and more.
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