Qdoba Mexican Grill’s New York prototype may mark a departure for the chain, but not when it comes to food safety.
Because the concept was built on fresh ingredients and in-store prep, critical controls are part of the DNA. Of particular importance, officials say, are temperature safeguards.
"There a lot of probe thermometers," says Ted Stoner, the chain’s director of strategic product development. Each product has its own thermometer. Every ingredient also has