Kura Sushi, AI and Protein
President Trump disclosed a February purchase of $1 million–$5 million in Kura Sushi shares, a filing that gave the sushi chain’s stock a boost despite the investments being managed by a third party. At the National Restaurant Association show, exhibitors highlighted tech trends from voice-AI booths adorned with rotary phones to growing AI fatigue, alongside the usual array of robots and emerging drone delivery demos. Protein emerged as the dominant food trend for 2026, with displays of premium meats—from aged beef to duck—signaling operators chasing meat-led consumer demand. Industry leaders also discussed growth strategy shifts, with Wahberger cutting franchise ties to refocus on traffic and innovation, while alcohol sales decline is pushing operators toward promos and limited-time offers to drive beverage revenues; quick-service coffee and fast-casual chicken chains showed notable unit-level growth.
TOP 3 Gluten Free Breads #tastetest #glutenfree #bread #celiacfriendly #tastetest #yummy #carbs
Two celiac consumers and one gluten-eating reviewer blind-tested nine gluten-free breads and found that several options now closely resemble conventional loaves. Their third-place pick was Canyon Bake House, noted for consistent availability despite smaller slices, while BFree Home Style earned...
Why Zepto's Aadit Palicha Turned Down Stanford to Deliver Groceries
Aadit Palicha’s decision to forgo a Stanford education in favor of building Zepto is the centerpiece of the talk. He and co‑founder Keville began during the pandemic by coordinating grocery deliveries through a WhatsApp group, then evolved the concept into...
Come to This Small Raw Bar for Buzzy Energy, Briny Snacks, and some of the Best Seafood in the City.
Found Oyster, a compact raw bar in East Hollywood, is praised for its unfussy menu of fresh seafood—oysters, Sicilian crudo, crab cocktail and Old Bay–stained prawns—served in a lively, apartment-party–vibe dining room and sunny patio. The short, simple menu and...
2026 100 Best Restaurants in NYC | NYT Cooking
The New York Times Cooking team unveiled its 2026 "100 Best Restaurants in NYC" list at a gala in the Times Center, with editor‑in‑chief Emily Weinstein introducing chief critic Ligaya Mishan, who compiled the inaugural ranking. Mishan, a two‑decade veteran, sampled...
FAT Brands, Immigration, Limited-Time Offers
Fat Brands reached a broad-based creditor deal that clears a path for its sale out of bankruptcy, with lenders putting $8 million into a liquidation trust to pursue claims against former managers and the company being split and sold in...
Restaurant Chains Made This Many Billions in 2025 | Here’s Who Won — and Lost — Big
The Extra Serving podcast recaps the National Restaurant Show and dives into the latest Top 500 restaurant chain rankings, with a spotlight on Jack in the Box’s leadership shake‑up. Host Sam Okus and executive editor Alicia Kelso discuss the brand’s recent performance woes and...
This Might Be Hard to Swallow, but Your Favorite Snacks Are on the Line #TEDTalks
The talk warns that climate change is already threatening favorite foods—an extreme 2023 event wiped out 95% of Georgia’s peach crop, warming rivers imperil salmon migration, chocolate-producing regions are drying and prices have risen about 50%, and up to 75...
Food Plant Openings and Expansions April 2026
Major food and beverage manufacturers announced a wave of openings, expansions and closures in April 2026. Mars Snacking will open a North America hub in Chicago’s Fulton Market with capacity for more than 1,000 associates and 600 new jobs, while...
The Coca-Cola Booth #4402
At the National Restaurant Association Show, Coca-Cola showcased a new Coca-Cola mixology dispenser developed with Micro Matic designed to automate craft beverage preparation for foodservice operators. The company also introduced a Costa Cold Brew concentrate featuring a French toast flavor...
10% of SG’s Noodle Market Share: How Leong Guan Brings in the Dough
Leong Guan, a Singapore‑based food manufacturer, has carved out roughly 10 percent of the local noodle market by specializing in fresh, never‑dried noodles. The company recently completed its initial public offering, positioning the listing as the opening chapter of a growth‑oriented...
Are Hongkongers Ready to Share Tables with Dogs?
Hong Kong’s Food and Environmental Hygiene Department has begun issuing the first licences that allow dogs inside restaurants, capping the pilot at roughly 1,000 eateries – about five percent of the city’s dining establishments. The scheme excludes hot‑pot and barbecue venues...
Peru's Gastronomy Scene Is Booming
Peru’s gastronomy has surged from regional roots to a global culinary powerhouse, with restaurants in Lima regularly featuring on world‑best lists. The cuisine blends Pacific coast, Andean, and Amazonian ingredients, reflecting centuries of migration and indigenous traditions. The sector now drives...
Could Iran War Trigger a Hunger Crisis? | Counting the Cost
The video examines how the Iran‑Israel war is disrupting the Strait of Hormuz, a critical chokepoint for global fertilizer shipments. With roughly one‑third of the world’s nitrogen‑based fertilizers sourced from the Gulf, any prolonged closure threatens to push food...
1 Cup Makes You Sleep Harder, Lowers Cortisol and Replaces Alcohol
The video explores kava—a plant‑derived beverage—as a non‑alcoholic alternative that deepens sleep, lowers cortisol, and fosters social cohesion. Presenters explain that kava’s primary action is as a GABA‑ergic modulator, producing a calming yet alert state. Unlike direct agonists such as benzodiazepines,...
How 10 Trending Foods Are Produced Around The World
The video examines how global demand for trendy foods—oxtail and acai—has reshaped their production, pricing, and the lives of traditional suppliers. Oxtail, once a low‑cost, bone‑heavy cut, has more than doubled in price since 2015, driven by pandemic‑era meat‑price spikes and...
BEHIND THE SCENES: FIFA World Cup Beer Partner Anheuser-Busch Gets Ready for Game Time
Anheuser‑Busch is gearing up as the official beer partner for the FIFA World Cup, anticipating a massive lift in volume. The company’s nine U.S. breweries will operate around the clock, capable of producing up to 2,000 cans per minute and...
The Future of Fungi
The Stanford Engineering podcast explores the emerging frontier of fungi, hosted by Russ Altman and featuring bioengineer‑chef Vayu Hill‑Maini. Hill‑Maini argues that mushrooms and molds are poised to become a cornerstone of future food, pharmaceuticals, and novel materials, leveraging their...
Four Robots Installed in 70 Days
Packaging World’s Bri Gums recounts how a YouTube video sparked a rapid rollout of modular end‑of‑line robots at her plant, turning a casual online search into a full‑scale automation project. After an initial inquiry, the vendor delivered a demo unit within...
You’re Competing With The Wrong Enemy
The video argues that independent restaurant owners mistakenly view nearby eateries as their primary rivals, a perception the speaker says is deliberately cultivated. Citing Angela Duckworth’s book *Grit*, the presenter explains that the Latin root of “competition” means “to strive together,”...
Why Restaurant Tech Can’t Fail in 2026
The video argues that restaurant technology is no longer optional in 2026; it is the backbone of the customer experience. Operators are moving away from paper menus toward app‑driven ordering, membership programs, and personalized promotions, all of which rely on...
BPI's Rhodes Yepson on Compostable Packaging’s Promise and Policy Hurdles
Rhodes Yepsen, executive director of the Biodegradable Products Institute, outlined BPI’s role certifying compostable products, convening stakeholders, and shaping policy to advance biologically recyclable packaging. He argued compostable materials address major recycling challenges—small formats, multilayer structures, novel materials and food-contaminated...
The $100M Candy Brand Selling a Product EVERY Second
The interview spotlights Daniel Kit, founder of Funday Natural Sweets, a sugar‑free confectionery brand that has grown to over $100 million in retail sales and now ships a product roughly every second across 8,000 Australian stores. Kit’s breakthrough came when he convinced...
Chuck E. Cheese, McDonald’s, Black Rock Coffee
Restaurant Daily highlighted five distinct developments shaping the quick‑service landscape: Chuck E. Cheese’s rollout of an AI‑driven camera system to flag POS fraud, McDonald’s acquisition of naming rights for a new Chicago‑based MLS stadium, Black Rock Coffee’s mixed traffic‑sales performance,...
Live From Interpack: 2D Barcode, Barrier Paper, & Clean-in-Place Star
At Interpack in Düsseldorf, editors from Packaging World, Pro Food World and PMI Media Group surveyed the latest packaging and processing innovations, with a particular focus on 2‑D barcode technology, high‑speed packaging equipment, and clean‑in‑place solutions. The panel highlighted the shift...
Inventory Management 101: What Every Growing Brand Needs To Know with Cin7 | Startup CPG Webinar
The Startup CPG webinar introduced inventory management fundamentals for fast‑growing consumer brands, with Cin7 demonstrating how a unified platform can replace ad‑hoc spreadsheets. Kenny outlined why inventory is essentially cash, emphasizing that excess stock ties up capital and inflates 3PL...
This Company Is Taking Chinese Takeout Into the Modern Era
The video profiles SO Chinese, an Austin‑based takeout‑only Chinese restaurant that built its technology stack before opening a single kitchen. The founders, a software engineer and a veteran restaurateur, created a Domino’s‑style ordering experience focused entirely on delivery, eliminating dine‑in...
How Art, Music, and People Drive Oklahoma City’s Growing Restaurant Empire 84 Hospitality
The Takeaway podcast features Rachel Cop, founder and CEO of 84 Hospitality, a fast‑growing Oklahoma City restaurant group known for turning ordinary spaces into vibrant "hangouts." Cop’s journey began with a laundromat‑turned‑pizza shop in 2013, evolved through a series of...
How I Built A $2.8 Million/Year Ice Cream Company
Pooja Bavishi, a 42‑year‑old entrepreneur, built Malai into a $2.8‑$3 million‑a‑year ice‑cream brand by marrying traditional South Asian flavors with premium U.S. dessert culture. The company’s core offering—kulfi‑style pops, rose‑cinnamon, cardamom‑pistachio, and mango‑cream—targets adventurous consumers while maintaining high‑quality, sustainably sourced dairy...
P2PI OmniShopper Award Winner: Tums, Nexium Defense Codes
The video outlines VML Commerce’s "Defense Codes" program, a joint effort with Halion to reposition heartburn relief—specifically Tums and Nexium—within Walmart’s college‑football shopping season. By framing prevention as a strategic, defensive play, the campaign aimed to shift heartburn products from...
Jones Soda (CSE | OTCQB: JSDA) on Brand Evolution, Strategic Refocus & Growth Initiatives for 2026
Jones Soda (CSE:JSDA, OTCQB:JSDA) used a Planet Micro Cap interview to outline its brand evolution and growth roadmap through 2026, marking its 30‑year anniversary while announcing a strategic refocus on three core segments – core craft soda, glass‑bottle offerings, and...
Dunkin’ Donuts Is Headed Back to Canada
Dunkin’ Donuts is set to make a comeback in Canada after a decade‑long absence, as Canadian restaurant operator Foodtastic secured the franchise rights and announced plans to roll out hundreds of locations. Foodtastic, which already runs about 1,200 eateries, aims to...
David Grutman Explains Why Papi Steak Works so Well #business #food #restaurant
David Grutman uses a recent interview to explain why his restaurant Papi Steak thrives, emphasizing a partnership model rather than a traditional celebrity‑chef brand. He describes how he and his co‑founder, Rich, complement each other: Grutman supplies back‑of‑house expertise and...
Bo Songvisava and Dylan Jones Talk About Plant-Forward Thai Cooking
Bo Songvisava and Dylan Jones explore how Thai cuisine can champion plant‑forward cooking, highlighting the region’s unrivaled vegetable diversity and its cultural roots. They note that Thailand’s climate yields dozens of varieties of chilies, gourds, and greens, making vegetables the...
Meet Whataburger CEO Debbie Stroud: Why She Loves the Spurs, ’The Pitt,’ Texas BBQ, and Brene Brown
In a candid video, Whataburger chief executive Debbie Stroud shares her personal passions—from cheering on the San Antonio Spurs to savoring Texas barbecue—and how they intersect with her role leading the fast‑food chain. Stroud emphasizes a leadership model rooted in vulnerability...
Menu Innovation & Value Strategy with Lazy Dog Restaurants CEO Chris Simms
Lazy Dog Restaurants’ CEO Chris Simms outlined a two‑pronged menu strategy that delivers both value and premium experiences, aiming to satisfy cost‑conscious diners while attracting food‑enthusiasts. Six months ago the chain introduced the $15 Fireside Favorites, a set of entrees, sandwiches,...
Inside the #Brooklyn Factory Making up to 1 Million Boxes of #ravioli with Old-School #machines
The video tours a Brooklyn‑based factory that churns out up to one million boxes of round ravioli each year, relying on decades‑old equipment rather than modern automation. The centerpiece is a round‑ravioli machine that injects filling, seals the dough with...
Why Maple Sugar Is Becoming the Next Big Ingredient Trend
The Food Institute podcast at CLC Canada 2026 highlighted maple sugar’s rise from a niche product to a major ingredient trend. Matthew Bryson of Prestige Maple explained how the company, a leading exporter of maple syrup, is diversifying with maple...
60 Seconds at Interpack with Intralox
Intralox, a leading global conveyor manufacturer, used its Interpack booth to showcase how its solutions drive productivity and profitability for manufacturers. The company emphasized its direct‑to‑customer global business model and industry‑specific expertise, allowing it to understand and solve niche challenges. It...
Food Plant Openings and Expansions March 2026
Food engineering editor Elise Thompson Richards outlines the latest food‑processing plant openings and expansions announced for 2026, spanning meat, pet food, beverage, and ready‑meal manufacturers across North America and Brazil. Smithfield Foods is pursuing permits for a new packaged‑meats and fresh‑pork...
From Farm to Restaurant
The video chronicles how a Springfield‑based bakery, born at the Ozarks farmers market, is expanding into a full‑service restaurant that centers on allergen‑free, farm‑to‑table fare. After customers repeatedly asked for heat‑and‑eat options, the team trialed a biscuits‑and‑gravy breakfast at Sensitively Sweet....
Restaurants Pinched as Foreign Worker Demand Heats UpーNHK WORLD-JAPAN NEWS
Japan’s restaurant industry is confronting a sudden labor crunch as the number of foreign workers admitted under the specified‑skilled worker program surged to the 50,000 ceiling far earlier than the 2029 target, prompting a government freeze on new applications on...
60 Seconds at Interpack 2026 with YUTO
Interpack 2026 showcased UTO, a 30‑year‑old packaging leader, announcing the acquisition of a new manufacturing facility in Jerbbert, Hungary, marking its first European plant and reinforcing its global footprint. The expansion follows three decades of creative design, R&D, and intelligent manufacturing,...
McDonald’s, Wendy’s and Texas Roadhouse
The episode of Restaurant Daily recapped quarterly performance of several major chains, highlighting McDonald’s continued same‑store sales growth, Wendy’s sharp decline, and Texas Roadhouse’s rebound, while also touching on Sweet Green’s struggles and other industry moves. McDonald’s reported a 3.9% rise in...
60 Seconds at Interpack 2026 with HERMA
At Interpack 2026, German packaging specialist HERMA unveiled its new ‘Hammer Green Guide’, a tool designed to help customers navigate the European Packaging and Packaging Waste Regulation (PPWR) that becomes mandatory on 12 August 2026. The guide addresses the growing complexity...
People Build Culture
In episode 1,272 of the Restaurant Unstoppable podcast, co‑founder Mike Gallagher of Brick Store Pub Restaurant Group argues that culture is forged by people, not by strategy documents. Gallagher contends that while systems, SOPs, tech stacks and branding are useful, they...
AI Robots Can Make Dim Sum. This Means China's Job Crisis Is Already Here.
The video reports that AI‑powered robots can now make dim sum, a traditionally labor‑intensive Chinese delicacy, and that restaurants in eastern China are already deploying them to cut costs. It highlights a regulatory response requiring tea houses to disclose whether dim...
The Sparkling Water Wars Are Just Getting Started
The video examines the exploding sparkling‑water segment, highlighting how a fragmented grocery‑shelf landscape and shifting consumer preferences have turned carbonated water into a hot battleground for both legacy beverage giants and agile newcomers. Barriers to entry have fallen dramatically thanks to...
Discover Food Technology and Why It Matters
The video introduces food technology as the interdisciplinary field that applies scientific principles to every stage of the food chain, from raw ingredient production to the moment it reaches the consumer. It highlights how understanding physical, chemical, and biological properties enables...
The Sparkling Water Wars Are Just Getting Started #shorts #markets
The video discusses the emerging “sparkling water wars,” emphasizing that brands should anchor themselves in the premium segment to sustain growth. Executives argue that in today’s K‑shaped economy, targeting affluent consumers while also attracting upward‑mobile lower‑income households drives higher gross margins,...