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  • 2 min

Presidential Commission MAHA Advocates Scratch-Cooking in Schools; Culinary Experts Offer K-12 Nutrition Tips at SNA Conference

🍳 At the School Nutrition Association’s Annual National Conference in Charlotte, Sharon Schaefer and Corrie Clark from The Culinary Institute of America shared strategies for incorporating scratch-made meals into K-12 menus despite labor and cost challenges. Key tips included using scoops instead of measuring cups, choosing versatile plain yogurt, utilizing watermelon rinds, defrosting and mashing fruit in bags, and applying the "rule of threes" for flavor balancing.
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FMI Report Reveals $295 Billion Retail Beverage Market in 2025 Driven by Functional Benefits and Digital Trends

🥤 FMI's Power of Beverage 2026 report reveals that by 2025, nearly $295 billion will be spent on retail beverages. Shoppers increasingly select beverages for hydration, energy, and wellness benefits. Digital purchasing is reshaping the market, with 45% of Gen Z influenced by social media in beverage choices. Value is defined by low price (61%), taste (46%), and trusted quality (40%). Retailers can capitalize on this by aligning products with specific consumer needs.
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  • 5 min

Convenience Stores Expand Chicken Wing Offerings Amid Rising Popularity and Strategic Menu Growth

🍗 Casey's General Stores, based in Ankeny, Iowa, aims to expand its chicken wing offerings to potentially rival its pizza business, according to CEO Darren Rebelez during a June 10, 2026, earnings call. Meanwhile, Rutter’s in York, Pennsylvania, introduced a chicken menu on July 6, and Circle K in Laval, Quebec, launched Flamin’ Hot boneless wings on July 9. Technomic research shows 35% of operators now offer wings, with limited-time wing offers rising by 315% in five years.
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  • 3 min

Mike Lee Shares Vision for 2035 Food Industry, Emphasizing Automation, Sustainability, and Post-COVID Innovation at Summit

🍴 Mike Lee, a food futurist and founder of The Future Market, spoke at the Menus of Change summit in Hyde Park, New York, in September 2023. He predicts that by 2035, automation will support rather than replace human creativity, emphasizing AI's role in enhancing efficiency. Lee's 'Four Ps'—People, Planet, Palate, Profit—will guide future sustainability efforts, promoting 'sustainable hedonism' and biodiversity. Post-COVID resilience will drive innovation, as seen in the adaptation of corporate cafeterias.
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  • 4 min

Global Flexitarian Diet Trend Drives Restaurants to Enhance Plant-Based Menu Offerings and Clear Labeling Standards

🌱 Global demand for plant-based foods is rising, with the vegan food market projected to surpass $22 billion in 2025 and continue growing through 2033. In the U.S., 54% of adults sometimes or always eat vegetarian meals when dining out, while 25% opt for vegan choices. Flexitarians make up 42% of global consumers, reducing animal product consumption without full elimination. Restaurants are adapting menus to meet these changing preferences, emphasizing clear, consistent labeling and staff training.
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  • 2 min

Gather + Gather Ireland Builds Sustainable Network with Local Suppliers to Enhance Culinary Offerings and Support Irish Producers

🏠 Gather + Gather Ireland collaborates with the Leinster Larder network of local suppliers, from Robinson and McLoughlins Butchers to Kish Fish and Firehouse Bakery. Their flexible supplier mix supports scale and quality, adapting menus to seasonal availability. The culinary team partners with Bord Iascaigh Mhara to enhance sustainable native seafood use. This approach aids Irish fishing sectors and coastal communities, enabling chefs to create unique, educational dining experiences.
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  • 1 min

AI Transforms Restaurant Decision-Making, Enhancing Menu Planning and Inventory Management with Data-Driven Insights

🍽 In 2023, AI increasingly assists the restaurant industry, enhancing decision-making with data analysis. This tech aids in refining menus, forecasting ingredient costs, and identifying flavor trends rapidly. Unlike past systems focusing on logistics, AI now supports menu engineering and inventory planning. While AI boosts efficiency and reduces waste, it doesn't replace chefs; instead, it merges analytical insights with human creativity and expertise. The question remains: where does data end and human judgment begin?
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  • 5 min

Hotel Industry Faces Budgeting Shift: Strategic Focus on AI, First-Party Data, and Direct Revenue Essential

💸 AI has become a crucial budget focus for hotels, transitioning from experimentation to investment. Only 29% of tech leaders believe their data is AI-ready, and 60% of AI projects may fail due to poor data quality. OTA commissions can range from 10% to 40% of revenue. Direct bookings enhance loyalty and reduce acquisition costs. Effective hotel budgeting now emphasizes AI, data quality, direct revenue, digital experiences, and security, promoting sustainable growth in a rapidly evolving market.
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  • 5 min

65% of Hotel Guests Choose Accommodations Based on Breakfast Service, Influencing Brand Reputation and Revenue

🍽 65% of customers choose hotels based on breakfast service; 91% prefer breakfast in the hotel, with 83% considering it essential for a positive experience. Online visibility boosts when breakfast is offered and reviews are positive. 95% of people read online reviews that influence decisions. Hotels enhancing breakfast service see increased satisfaction, reputation, and profits, with the Franco Grasso Revenue Team studying 2000 hotels over 15 years showing significant brand strength from improved breakfast offerings.
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