Taco Bell, Chick-fil-A, Salad and Go
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July 24, 2026
Taco Bell is offering cheap Enchiritos to lure back customers and thank them for their loyalty amid an ongoing cyclospora outbreak that has now surpassed 11,500 cases in 41 states. When news of the outbreak hit about two weeks ago, Taco Bell bore the brunt of the headlines, which has impacted business. Foot traffic at the chain dropped sharply following a multistate outbreak initially linked to shredded lettuce supplied to its restaurants from Taylor Farms. But the source of the outbreak has since become murky following the FDA’s false positive classification. A look at social media sites indicates a massive shift in blame away from Taco Bell and toward Taylor Farms and the federal organizations charged with swiftly identifying a source in the interest of public health. CEO Sean Tresvant has thanked Taco Bell’s customers for sticking by the chain, which is also offering them Enchiritos for $1 as a sign of appreciation for their loyalty.
Chick-fil-A’s signature Chick-n-Strips are now available in a spicy version, but only at two restaurants and only for a limited time. The chain is testing the item at its Sandy Spring and Sprayberry restaurants in the Atlanta market from now through September 12, or while supplies last. Spicy Chick-n-Strips are available with the customers’ choice of dipping sauce as a 3-count, 4-count, or 10-count entrée, and can also be ordered as part of a meal. This test comes as the chicken tenders battle also heats up, with recent upgrades from McDonald’s, Popeyes, KFC, Bojangles, and more.
Salad and Go has reworked its menu. The company said Thursday that it has rolled out a new Menu2.Go with enhanced signature salads and flavor profiles, and some new ingredients, like flame-seared steak. There are some value-focused combo options, like adding a small drink and side to a salad or wrap for $3, or a larger drink or side for $5. There’s also a smaller salad available for $5.99.
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About the Authors
Leigh Anne Zinsmeister
Managing Editor
Leigh Anne Zinsmeister is a managing editor for Informa’s Foodservice Media, with brands including Nation’s Restaurant News, Restaurant Business, and Foodservice Director. Leigh Anne works on all of the brands’ special reports, including Nation’s Restaurant News’ annual Technomic Top 500 report. She also manages the group’s digital engagement team.
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, Foodservice Media (June 2026-present)
Group Managing Editor, Informa’s Foodservices Vertical (Aug. 2021-June 2026)
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, Foodservice Media (June 2026-present)
Group Managing Editor, Informa’s Foodservices Vertical (Aug. 2021-June 2026)
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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Source: This story originated with Nation's Restaurant News.
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