Industry Spotlight

Wage Hikes, Food Spikes, and Tariff Tensions: What’s Next for Restaurants in a Volatile Market
As labor and food costs climb, restaurants are forced to redefine what value really means—for their customers, their teams, and their future.

For operators, inflation isn’t just squeezing margins—it’s forcing questions about strategy and what value means to restaurants and customers alike.

Restaurateurs have felt a 36 percent rise in labor costs and a 35 percent increase in food costs over the past four years, according to the National Restaurant Association. The unpredictable nature of tariffs—which the Association estimated could cost the restaurant industry $12 billion—isn’t helping.

For FAT Brands, food and labor inflation were in the 10 to 13 percent range as of late April, and the group has seen increases in both categories over the past year, according to chairman Andy Wiederhorn. For a while, eggs were a major driver, and poultry—especially chicken wings—had spiked, although those prices have come down. Beef is still relatively high because of a reduced herd size, which will likely take another year or so to recover, assuming no other disruptions like droughts, floods, or disease outbreaks, Wiederhorn says.

On the labor side, FAT Brands is seeing wage increases that go beyond ordinary cost-of-living adjustments, especially in California, which has the fast-food wage law that spiked the minimum wage for quick-service workers to $20 per hour.

Within the Golden State, Wiederhorn sees operators with thin margins closing stores—not just within his brands, but across the board. He wouldn’t be surprised if California sees record-level closures this year compared to prior years, as more businesses are pushed over the edge. The reality is, Wiederhorn says, operators have to raise prices to cover higher labor costs, but they’re not seeing enough traffic to sustain that pricing shift. They can’t offset the decline in foot traffic with price increases alone, and it becomes a vicious cycle.

“I’m a very vocal outspoken critic of jacking wages like the state did in California,” Wiederhorn says. “That hurts the operators and it hurts the consumers way more than it benefits the employees. I mean everyone wants their employees to make more money, but I just think that this is going to cost them money in their pocketbooks because the operators don’t have room in their margin to soak up an increase of up to 30 percent of the wages.”

Although labor inflation is burdensome, Harri CEO Luke Fryer says the worst possible approach is a wholesale reduction. He adds that an operator can’t do that effectively unless it’s handled in a strategic and data-informed manner. If a restaurateur thinks there’s excess in the employee department, any elimination must be based on clear data that tells them exactly when and where they can trim without negatively impacting the customer experience. When workers cut haphazardly, restaurant teams will be overstressed, which leads to higher turnover and more money being spent on training. Also, stores deliver a poorer product to guests.

Instead, Fryer says the focus should be on better labor deployment, including building smarter schedules, which starts with more accurate forecasting. A staffing model should be paired with demand forecasting to generate an optimal schedule. And it should be automated as opposed to using disconnected tools and systems that don’t talk to each other.

Other key factors are managing staff effectively and minimizing risk.

“This is the old adage—right people, right place, right time,” Fryer says. “What does that mean? It just means making sure that the people have appropriate skills. Have you been trained on the grill? Yep. And the appropriate qualification: how good are you at it? Like you’re a 1, which is really proficient, or a 4 who’s a trainee. Just make sure the best people are in the high-tension positions at peak times. Because if the right person’s not on the grill and on the drive-thru on Friday night at 8 o’clock, we’re backing up onto the freeway and we’re just leaving dollars on the table.”

Phil Kafarakis, CEO of IFMA, The Food Away From Home Association, says commodity inflation has improved, but is still a serious concern. Before the Trump administration’s policies, the cost pressures were mostly due to natural factors, such as input costs tied to harvest conditions. That means disruptions in coffee bean production in Africa, crop destruction, and similar issues. Kafarakis says many businesses have now absorbed those earlier hits. They raised prices to stay ahead of those natural cost increases and are continuing to monitor input costs closely. At the same time, they’re preparing for new challenges stemming from tariffs and the logistics of the global supply chain.

According to Kafarakis, brands are balancing food cost pressures and rising menu prices by offering customers more value for their dollar, like menu innovation or meal bundles. One example is Wingstop, which released a new Hot Honey Crispy Tender Box in April, featuring a popular flavor and the chain’s new and improved chicken tender product. Around the same time, the fast casual also offered an NBA Full Court Flavor Feast with six tenders, 16 wings, and a large fry, and a UFC Fight Night Bundle with 30 wings, large fries, and veggie sticks.

Another important trend: the more sophisticated brands—those that have invested in loyalty programs and technology—are leveraging those assets. If a customer is part of a program, they receive special discounts. Kafarakis say it’s happening a lot in quick-service restaurants and increasingly during the morning daypart.

“They’re still struggling and prices are up,” Kafarakis says. “They’ve got issues with prices being so high, which are affecting consumers, and that’s why consumers are shopping for value. The big whammy—it’s going to come later in the year, which is the big unknown around supply chains as it relates to tariffs.”

With Inflation Rampant, Value Becomes Paramount

While brands deal with rising food and labor costs, they must also show respect to a consumer that’s tightened their wallets after facing years of inflation from restaurants, groceries, and other areas of their lives. This has led to steep discounting throughout the quick-service industry as operators attempt to claw back traffic from lower-income consumers who are turning down visits otherwise.

Tim Fires, Circana’s president of global foodservice, says value is a much broader concept than it used to be. Traditionally, price and value have been seen as interchangeable, but they’re not the same. He explains that price is an important factor in creating value, however, Circana is seeing restaurants focus on the overall experience and the innovation behind it.

Value now means offering something that meets a wide range of consumer needs. For instance, if a customer is following a GLP-1 diet restriction or making dining decisions based on time of day, having menu items and portion sizes that align with those preferences is critical.

“There’s a lot of time worth spending on just understanding how the consumer is appreciative of the brand,” Fires says. “So we’re doing a lot of things related to how their experience was and what their wait time was. We call it brand health, but it’s around the consumer perception of what they got from the menu or from the experience that they had and the transactions that they had with that restaurant.”

Circana can’t always pinpoint exactly what aspect makes the difference—whether it was the service, the food, or the ambience—but the company does know that “treating myself” ranks among the top three reasons consumers choose to dine out. And in today’s environment, where consumers are constantly making trade-offs, choosing to invest in a meal away from home means the experience has to be worth it. A positive, memorable visit is what brings them back.

The company is seeing opportunities to enhance that “treating myself” moment in a few ways. One is through innovation around fan-favorite menu items or upgrading loyalty programs to deepen engagement. That doesn’t mean just rewarding customers with discounts or free items, but also enriching food and beverage and emotional return on investment at the same time.

“You really got to hone in on what value means and then make sure that you’re getting the message to the right household,” Fires says.

Quick-service chains also face stiff value-based competition from the casual-dining segment, which typically offers higher prices because of its added hospitality. Chili’s has blurred the lines with its 3 for $10.99 platform and its Big QP burger, which it claims has 85 percent more beef than McDonald’s Quarter Pounder.

“OK, $10.99, but you know you’re getting an 85 percent bigger burger, right? It’s like, what? Wait a minute,” Kafarakis says. “I’ll tell you this much, [Chili’s] margins aren’t getting the [crap beaten out of them] like everybody else because when you go in there, you don’t leave with a $10.99 check. We’ve got you margining up. You’re going to buy some appetizers. You’re going to buy one of those $6 or $7 margaritas. You might even get one of those $12 margaritas. That’s the other side of this— the reason they’re bringing in the traffic. They’re watching their mix so they know where the margin is, and now they’re going to spend some marketing dollars because they’re making money.”

It’s not just restaurants either. Convenience stores are part of the value wars too, Kafarakis says. The concepts are giving away free items and building core items with beverages. He recently visited a QuikTrip that had a chicken promotion—available on Tuesdays and Thursdays—for $4.99 up to $9.99 depending on the number of pieces.

“Now they do it Tuesdays and Thursdays, so everybody’s selective and you’re not going to give the whole thing away the whole time, but you’re going to try to condition some people to come in because you got a special,” Kafarakis says. “… People are underestimating what convenience stores are able to do.”

Wiederhorn says everyone seems to have a discount offer, which makes it difficult to stand out. He’s also observed pushback from franchisees who don’t appreciate how some value offers impact their bottom line.

He acknowledges that a shift away from discounting could certainly impact traffic—if fewer deals are offered, some brands might see a dip in visits. But he believes guests are demanding a great experience. That includes both the quality of the food and the interaction, whether that’s in the restaurant or through delivery apps.

The key is to deliver value at whatever price point you’re charging. If a brand is charging $6 for a cup of coffee, it has to be a high-quality, frictionless experience. That’s FAT Brands’ emphasis right now—ensuging every guest interaction justifies the price.

“I think that the value wars in terms of price are going to come to an end because the operators can’t afford it and it’s not working,” Wiederhorn says. “If everyone has a discounted deal out there, the customers have so many choices, it’s not driving more traffic to your brand. You’re not a standout winner with your value offering when everybody else has discounted programs also. So operators are going to quickly push back on franchisors, and corporate operators are going to say ‘Geez, this isn’t working.’ We’re not getting the meaningful movement in traffic by discounting. We need to go back to level set things, and I think you’re going to see that—if you haven’t already seen that. You’re going to see that throughout the course of this year, and they’re going to gravitate toward justifying the value with the guest experience. You got to have great food, you got to have great guest experience, and that’s how you justify value. It’s not by discounting.”

Source https://www.qsrmagazine.com/story/wage-hikes-food-spikes-and-tariff-tensions-whats-next-for-restaurants-in-a-volatile-market/

Giordano’s Announces Another Chicago Partnership with The Original Rainbow Cone
Giordano’s, Chicago’s iconic deep-dish pizza brand, has teamed up with The Original Rainbow Cone to launch the latest installment in its “Chi-Town Flavors” series, a curated collection of iconic Chicago food experiences shipped directly to homes across the country. A Chicagoland staple since 1926 and originating from the South Side, this beloved ice cream brand is famous for its five-flavor, sliced-layer cone that has delighted generations. Beginning today, fans can order an exclusive combo pack featuring Giordano’s famous stuffed pizza and The Original Rainbow Cone’s signature layered ice cream.

This marks the fourth collaboration in Giordano’s Chi-Town Flavors series, following successful partnerships with Buona Beef, Weber Grill Restaurant, and Caruso Provisions. The initiative celebrates the city’s rich culinary heritage by pairing Giordano’s pizzas with offerings from fellow Chicago-born brands and making them available for nationwide shipping through Giordano’s e-commerce platform.

“There’s something uniquely nostalgic about The Original Rainbow Cone, and pairing it with our classic deep-dish pizza brings together two of Chicago’s most craveable comfort foods,” said Giordano’s CEO Nick Scarpino. “We’re honored to launch the newest installment of our ‘Chi-Town Flavors’ series, capturing the joy of summer in the city, bold flavors, and shared memories all in one box.”

Customers can now choose from Giordano’s 2-, 3-, or 4-pizza packs, which include one quart of The Original Rainbow Cone ice cream for a sweet finish to their meal. Customers can also add a second quart for $19.99. Each pack includes The Original Rainbow Cone’s signature layered ice cream, made with Chocolate, Strawberry, Palmer House, Pistachio, and Orange Sherbet. With mix-and-match pizza flavors and nationwide shipping available at ship.giordanos.com/rainbow, it’s an easy way to bring a Chicago summer favorite straight to your door.

Founded in Chicago in 1974 and recently celebrating 50 years in business, Giordano’s has become synonymous with authentic stuffed deep dish pizza made with Wisconsin mozzarella, handmade dough, and layers of premium ingredients. Building on the legacy, the brand is doubling down on its hometown pride with collaborations like the Buona Italian Beef Pizza, Weber Grill Restaurant frozen packs, and Original Rainbow Cone ice cream to connect even more deeply with the local flavors and partners that have made Chicago a culinary capital.

Source https://www.fsrmagazine.com/industry-news/giordanos-announces-another-chicago-partnership-with-the-original-rainbow-cone/

Panera resolves litigation tied to energy drinks
Multiple lawsuits alleged the brand’s caffeinated Charged Lemonades killed or harmed guests. The fast-casual chain phased out the drinks last year and denied wrongdoing.

Panera Bread on Thursday confirmed the lawsuits surrounding its Charged Lemonades have all been resolved.

The fast-casual chain faced multiple lawsuits last year after guests died or were hospitalized after drinking the brand’s highly caffeinated energy drinks, which are no longer on the menu.

One lawsuit, which involved the death of a 21-year-old college student with a heart condition, was settled last year.

Reports indicated that three remaining lawsuits alleging harm from the brand’s Charged Lemonades have also been settled. All of the lawsuits were filed by the same plaintiff’s attorney.

One case was filed by the family of David Brown, a 46-year-old in Florida who died of a cardiac event after drinking the lemonade at a Panera in Florida.

In another case, an 18-year-old with no known heart issues also suffered cardiac arrest after consuming the energy drink. He survived, but was hospitalized.

And a 28-year-old diner in Rhode Island claimed the drink caused atrial fibrillation, a condition causing irregular heartbeats.

Panera denied wrongdoing in court documents, arguing the lemonades had caffeine levels equivalent to coffee. The brand last year added warning labels to the drinks, advising guests that they were not recommended for children, people sensitive to caffeine or pregnant or nursing women.

But the chain later phased out the lemonades, saying it was part of a menu refresh last year.

Panera officials declined to comment on the recent settlement, other than to say the lawsuits were resolved.

Source https://www.restaurantbusinessonline.com/operations/panera-resolves-litigation-tied-energy-drinks

Wendy’s CEO Departs, Ken Cook Steps Up
Cook, CFO at Wendy’s, will serve as interim CEO while the board searches for the brand’s next permanent CEO.

Wendy’s has announced that Kirk Tanner, president and CEO, will be leaving the company, effective July 18, to become the president and CEO at The Hershey Co.

Wendy’s board of directors has launched a comprehensive search process to select a permanent CEO. Meanwhile, the board has appointed Ken Cook, CFO of Wendy’s, as interim CEO.

Cook, who remains CFO, played a major role in developing Wendy’s long-term growth strategy, Wendy’s says in the release. Prior to joining the company, Cook spent 20 years at United Parcel Service in roles of increasing responsibility, including having most recently served as head of financial planning and analysis. Prior to that, he served as CFO for the $60 billion U.S. Domestic segment of UPS.

Art Winkleblack, chairman of the board, says, “Our senior leadership team has established a very clear strategic blueprint for growth and is already beginning to execute on this strategy. We are grateful to Ken for accepting the role of interim CEO and have the utmost confidence in him and the senior leadership team to lead the Company and to continue to execute on our growth plan.”

Additionally, Wendy’s announced that Brad Peltz has been elected to serve as a director of the company and will replace Matt Peltz, who has resigned from the board to devote more time to his other commitments. Brad Peltz is a managing director of Yellow Cab Holdings, a Wendy’s franchisee with restaurants in New York, New Jersey and Pennsylvania.

Source https://www.fermag.com/articles/wendys-ceo-departs-ken-cook-steps-up/

Hershey Names Longtime PepsiCo Exec as New CEO
Kirk Tanner currently leads hamburger chain Wendy’s.

The Hershey Company announced Tuesday that Wendy’s CEO Kirk Tanner will be the chocolate maker’s new chief executive.

Tanner will take over as president and CEO on Aug. 18, succeeding the retiring Michele Buck. Buck will work with Tanner in a “senior advisory capacity” during the transition, the company said.

Tanner took over as Wendy’s CEO early last year after more than three decades at PepsiCo, including positions as president of its global foodservice business, senior vice president of Frito-Lay North America’s West division, vice president of sales for the U.K. and Ireland region, and, finally, as CEO of PepsiCo Beverages North America.

“With a track record of driving growth in complex global businesses, Kirk brings a focused, results-driven mindset,” Mary Kay Haben, Hershey lead independent director and the chair of the CEO search committee, said in a statement. “His deep experience in snacks, beverages, M&A and innovation — combined with public company CEO and board roles — makes him well suited to lead Hershey into the future.”

“Leading Hershey is a once-in-a-lifetime opportunity to make a difference with loved brands, and I look forward to working closely with the board of directors and the entire team to advance our ‘Leading Snacking Powerhouse’ ambition,” Tanner said in the announcement.

Source https://www.foodmanufacturing.com/ingredients/news/22945109/hershey-names-longtime-pepsico-exec-as-new-ceo

Nutella Maker Ferrero Plans to Buy Century-Old Cereal Maker WK Kellogg for $3.1 Billion
The agreement includes manufacturing, marketing and distribution of Kellogg’s cereals.

Italian confectioner Ferrero, known for brands like Nutella and Kinder, is buying the century-old U.S. cereal company WK Kellogg in an effort to expand its North American sales.

The Ferrero Group said Thursday it will pay $23 for each Kellogg share, or approximately $3.1 billion. The transaction includes WK Kellogg Co.’s six manufacturing plants, and the marketing and distribution of its breakfast cereals across the United States, Canada and the Caribbean.

WK Kellogg’s shares were up 31% in early afternoon trading Thursday.

Kellogg was founded in Battle Creek, Michigan, in 1906 after its founder accidentally figured out how to make flaked cereal while he was experimenting with granola. Kellogg still makes Corn Flakes, as well as Froot Loops, Special K, Frosted Flakes, Rice Krispies and other cereals.

Kellogg now has four U.S. plants, which are located in Michigan, Pennsylvania, Tennessee and Nebraska. It also has a plant in Mexico and a plant in Canada. The company has around 3,000 employees.

The current company was formed in 2023, when Kellogg snack brands like Cheez-Its and Pringles were spun into a separate company called Kellanova. M&M’s maker Mars Inc. announced last year that it planned to buy Kellanova in a deal worth nearly $30 billion.

Ferrero Group, which was founded in Italy in 1946, has been trying to expand its U.S. footprint. In 2018 it bought Nestle’s U.S. candy brands, including Butterfinger, Nerds and SweeTarts. And in 2022 it bought Wells Enterprises, the maker of ice cream brands like Blue Bunny and Halo Top.

WK Kellogg’s brands have been struggling with a long-term decline in U.S. cereal consumption as consumers turned to protein bars, shakes and other breakfast items. Cereal sales got a bump during the coronavirus pandemic as more families stayed home, but sales continued to decline after the pandemic eased.

At the start of July, U.S. cold cereal sales were down 6% compared to the same period in 2022, according to market research company Nielsen IQ. Kellogg’s net sales fell 2% to $2.7 billion in 2024.

Brad Haller, a senior partner for mergers and acquisitions at West Monroe, said Kellogg’s large distribution network and relationships with grocery chains in North America is appealing to Ferrero because it would help the European company negotiate pricing and positioning for its products.

The purchase also helps Ferraro expand beyond snacks and sweets and into a meal category, Haller said. But the company also may wind up cutting Kellogg brands or shutting down manufacturing plants.

“As Americans, these brands are iconic and beloved by us, but a European company buying these wouldn’t have the same nostalgia,” Haller said.

Kellogg has had other issues. A nearly three-month strike by workers at all its U.S. cereal plants in late 2021 hurt sales. And last fall, dozens of people rallied outside the company’s Battle Creek headquarters demanding that Kellogg remove artificial dyes from its cereals.

Earlier this year, Kellogg said it was reformulating cereals sold to schools to remove artificial dyes and will not include them in any new products starting in January.

Ferrero’s acquisition, which still needs approval from Kellogg shareholders, is expected to close in the second half of the year. Once the transaction is complete, Kellogg’s stock will no longer trade on the New York Stock Exchange and the company will become a Ferrero subsidiary.

Source https://www.foodmanufacturing.com/capital-investment/news/22945179/nutella-maker-ferrero-plans-to-buy-centuryold-cereal-maker-wk-kellogg-for-31-billion

Foodservice Equipment

Registration Opens for FER’s MUFES 2026
Education sessions will cover predictive maintenance, automation, energy use and more topics.

Foodservice Equipment Reports has opened registration for the 2026 edition of its Multiunit Foodservice Equipment Symposium. The event will take place February 2-4, 2026, at the Hyatt Regency Resort & Spa in Clearwater Beach, Fla.

MUFES features two full days of education sessions geared toward foodservice equipment and supplies specifiers at chain restaurants and noncommercial foodservice facilities. Topics on tap at the 2026 edition include the following:

Future of Foodservice
Tapping Into Predictive Maintenance
Steps to Start Automating
Building Better Supplier Partnerships
Design Lessons Learned
Supply Chain Considerations
Optimizing Energy Use
Improving Water Quality

Attendees also will have access to premeeting events, including golf or a tour, and plenty of networking opportunities in a relaxed resort setting. Register today at fermag.com/mufes/. Operators can use coupon code EARLYBIRD to take $200 off the registration fee of $595.

Source https://www.fermag.com/articles/registration-opens-for-fers-mufes-2026/

US Foods is reportedly considering a takeover of Performance Food Group
US Foods is in talks to acquire its rival, according to a report. That would create the largest food distributor in the U.S.

A potentially monumental combination of two food distributors is apparently on the table.

US Foods, the third-largest distributor in the U.S., is apparently considering an acquisition of the second-largest distributor, Performance Food Group (PFG), according to a report Friday in Bloomberg.

That combination would create the largest broadline distributor in the country, at least based on revenue data and information from Restaurant Business sister company Technomic.

Stock in Performance Food Group was up 6% on Friday. Stock in US Foods was flat.

“We do not comment on rumors or market speculation,” a US Foods spokesperson said in an emailed statement. PFG did not respond to a request for comment.

A potential deal between the two distributors would likely face regulatory questions. But it would be a massive combination that would have ripple effects throughout the restaurant industry.

Sysco remains the largest broadline distributor in the U.S., having generated $64.6 billion in total sales last year. But PFG has grown rapidly over the past five years, largely through acquisitions, to overtake US Foods as the second largest distributor.

PFG generated $60 billion in sales last year, according to Technomic. US Foods generated $37.9 billion.

Each of the major distributors have made numerous acquisitions of smaller companies in recent years. PFG bought Cheney Brothers and Jose Santiago last year. Sysco acquired Jacmar last year and Edward Don and BIX Produce in 2023. US Foods bought IWC Foodservice in 2024 and Renzi Foodservice and Saladino’s Foodservice in 2023.

At the same time, regulators have in the past heavily scrutinized deals involving the biggest hardliners, worried about the potential impact of such dominance on the costs charged particularly to small chains and independents. A decade ago, Sysco canceled a planned merger with US Foods after the Federal Trade Commission blocked the merger and won an early ruling from a federal court judge.

Both PFG and US Foods stocks have performed well over the past year. And though PFG is the larger company, US Foods has the higher market value: Its market capitalization is $18.6 billion, while PFG’s is $14.9 billion.

Source https://www.restaurantbusinessonline.com/financing/us-foods-reportedly-considering-takeover-performance-food-group

Parts Town Unlimited Shares CEO Change, More
Longtime leader Steve Snower says he will continue to be very active in the company.

On July 10, Addison, Ill.-based Parts Town Unlimited announced Steve Snower’s transition out of the CEO role after 21 years in the spot. Snower cited family considerations related to his wife’s ongoing recovery from leukemia treatment and stem cell transplant as the reason for his decision, details the release.

“This transition provides me with the flexibility that I need to support the needs of my family,” Snower says.

In turn, Bill Geary—who most recently led a multibillion-dollar division of Wesco, a technology-enabled, global distribution provider—will step into the CEO role. Snower will remain involved as executive chairman of the board.

“Bill is the right leader for the job,” Snower says. “He is a humble, ambitious leader with incredible and relevant experience. I’ve spent significant time getting to know Bill as a leader and a person and can’t wait to partner with him on this incredible journey. We will be working together to build Parts Town Unlimited for years to come.”

CFO Sets Retirement Date
Further, Glenn Chamberlin will join the company as its next chief financial officer. Lori Sherwood, who, as CFO since 2014, has led the business through 37 acquisitions and growth, announced her retirement for the spring of 2026. An avid traveler and photographer, Sherwood is looking forward to traveling the world.

LoriSherwood GlennChamberlin
Lori Sherwood (left) and Glenn Chamberlin are pictured.

“We’d like to thank Lori for her significant contributions to Parts Town Unlimited. She has worked tirelessly to ensure our growth and support our team,” Snower says. “She is a cultural icon at Parts Town, and I appreciate her integrity in providing substantial forward notice with a commitment to work with Glenn through an extended transition.”

Chamberlin was most recently executive vice president of finance at BradyPLUS, where he transformed the finance and accounting functions, supporting dozens of acquisitions and delivering EBITDA growth, says the release.

Source https://www.fermag.com/articles/parts-town-unlimited-shares-ceo-change-more/

Tabletop & FOH

Beans and Brews Releases Lineup of Protein Coffee
Beans & Brews Coffeehouse, the growing coffee franchise known for its High-Altitude Roasting and welcoming mountain vibe, is blending the power of protein with the rich taste of its signature coffee in an all-new, function-forward beverage launch that will be part of their permanent menu.

Popular Protein Coffee Trend

Beginning Thursday, July 10, customers nationwide can enjoy the brand’s Protein Coffee Line, featuring the same High-Altitude Roasted beans that define its espresso-based beverages, offering an energy boost in four bold flavors.

New Protein Coffee Beverages Include:

Power Vanilla – Smooth and classic with a creamy vanilla finish
Buff Mr. B’s – A protein twist on a Beans & Brews favorite
Caramel Charger – Rich caramel with an energizing kick
Mighty Matcha – A vibrant matcha latte with added protein power
Crafted to meet the growing demand for beverages with functional benefits, the new drinks are made with a creamy, dairy-based protein milk, not powder, allowing for seamless preparation and a smooth, satisfying texture. Available in hot or iced, the new lineup delivers flavor and nutrition at the same high quality that Beans & Brews is known for.

“We knew we wanted a product that could do it all—work hot or cold, taste amazing, and target those who are seeking a delicious coffee with health benefits,” said Chef Becca McIntyre, Vice President of Culinary and Supply Chain at Beans & Brews. “This new lineup is a great option for guests looking for something refreshing, satisfying and supportive of their wellness goals.”

Beans & Brews first tested the line in three of their Utah locations earlier this year and received an enthusiastic response, especially among Gen Z consumers and on-the-go moms seeking easy, protein-packed alternatives to traditional meals.

“Introducing new specialty beverages like protein coffee gives our franchisees powerful tools to attract new guests and drive incremental sales,” said Doug Willmarth, CEO of Beans & Brews Coffeehouse. “Our customers want coffee that works harder for them. Our new protein coffees add functional benefits to their favorite drinks. It’s a natural step forward.”

Beans & Brews continues to lead with quality while innovating for the future. With this latest launch, the brand is staking its claim in the growing protein coffee category, delivering both comfort and functionality in every cup. The launch reflects Beans & Brews’ commitment to menu innovation without losing sight of its loyal core audience.

Source https://www.qsrmagazine.com/news/beans-brews-releases-lineup-of-protein-coffee/

An idea from a Burger King guest inspires the new BBQ Brisket Whopper
BK’s new “Whopper by You” platform invites customers to help shape the burger giant’s menu, and this item is the first out of the gate.

The BBQ Brisket Whopper is the first item to launch from Burger King’s new “Whopper by You” platform—a program that invites guests to help shape the burger giant’s menu.

BK’s newest Whopper features a grilled quarter-pound beef patty stacked with slow-cooked barbecue brisket, crispy onions and American cheese, drizzled with a sweet, golden barbecue sauce and topped with lettuce, tomato and mayo.

“We were inspired by our guests’ requests to create a backyard-style BBQ Whopper,” said Zack Young, Burger King’s director of culinary innovation US & Canada. “We wanted to fuse the classic flavors of a Whopper with what everyone loves about Carolina barbecue—pit-smoked BBQ brisket and sweet and golden Carolina gold BBQ sauce sit atop a flame-grilled patty on a toasted, sesame seed bun.”

To put the new Whopper on the menu, the Miami-based fast-food burger chain had to bring in the brisket, Carolina gold BBQ sauce and crispy onions. “A fun fact is that the brisket is actually pit smoked. It’s smoked slowly over 10 to 14 hours, then shredded and blended with a traditional barbecue sauce,” Young added.

The BBQ Brisket Whopper rolls out systemwide Tuesday, with prices starting at $7.99. The same build can be ordered as a BBQ Brisket Whopper Jr. starting at $4.79. Both are available while supplies last.

The “Whopper by You” platform encourages fans to submit their Whopper creations, offering ideas on a spicy twist, unique topping or cheese, or any kind of culinary makeover for Burger King’s signature item.

This seems to be the next iteration of BK’s 2024 Million Dollar Whopper promotion, in which Royal Perks loyalty members could submit new flavor ideas for the Whopper with the chance to win $1 million. Three finalists, announced last November, included a Fried Pickle Ranch Whopper, a Maple Bourbon BBQ Whopper and a Mexican Street Corn Whopper; customers sampled the entries in store and voted on their favorite. The Maple Bourbon BBQ Whopper was crowned the Million Dollar winner.

“As the brand known for ‘Have It Your Way,’ we want to continue letting our guests tell us what they want—and when it comes to our iconic Whopper sandwich, they have a lot of ideas,” said Joel Yashinsky, CMO of Burger King US & Canada, in a statement. “We’re excited to kick off the ‘Whopper by You’ platform with the BBQ Brisket Whopper, a flavor profile that our guests requested…”

“Whopper by You” submissions will be accepted starting Tuesday at BK.com/WBY. Those who enter with their first creation can redeem a special Royal Perks offer assigned at random—ranging from free hamburgers, cheeseburgers or Whopper Jr. sandwiches with purchase to a $0.01 Whopper sandwich each week for a year, among other giveaways.

Source https://www.restaurantbusinessonline.com/food/idea-burger-king-guest-inspires-new-bbq-brisket-whopper

GLP-1s elevating interest in chewy snacks
CINCINNATI — Chewy and multi-textured snacks like Nerds Gummy Clusters, beef jerky and gum are trending in part due to the increased use of GLP-1 weight-loss drugs, according to market research firm Alpha-Diver.

GLP-1 users have reduced appetites while on the medication and may seek snacks that prolong the sensory experience to compensate for reduced consumption, rather than stop snacking altogether to achieve weight loss.

“Chewy snacks help us relieve stress, so it stands to reason that GLP-1 users are eating less snacks, but eating more chewy things because it better delivers more emotional relief and bang for the caloric buck,” said Hunter Thurman, founder of Alpha-Diver. “If you understand the emotional role of these things, it’s not all a good thing to take (snacks) away. If I were a marketer purely targeting GLP-1, I’d be reminding people that this isn’t just calories in and calories out. You can have a rewarding experience in smaller quantities.”

Thurman added that chewing gum, which has been on a steady sales decline for years, could make a comeback due to increased GLP-1 use.

“It would not be news to any gum marketer out there that gum has been declining,” Thurman said. “I started my career in gum with brands like Orbit and Eclipse. Confections and gum (sales) have declined for the last 20 years, but GLP-1 might be the white knight of gum because gum fits the GLP-1 lifestyle with emotional relief and sensory benefit.”

Snack innovation

Thurman said food companies should never prioritize the perceived nutritional or medical benefits of certain snacks – such as low-sugar, high-protein, better-for-you, functional, etc. – when they are marketing products aimed at consumers on GLP-1 medications, for example. Instead, taste should be emphasized first.

“That’s the key,” Thurman said. “People play back the experiential part first and then look at gut support or anti-inflammatory or GLP-1 or whatever. As long as (companies) keep it in that order (for marketing), the brand should do pretty well. But many still have it wrong, like, ‘It’s high protein that also tastes really great.’ You’ll lose with that sequence.”

As far as R&D to create new chewy snacks for the growing number of people on GLP-1 medications, Thurman said artificial intelligence (AI) is currently an underutilized tool that can help brands avoid simply mimicking products that are already on the market.

“Anybody can look at the sales data and go, ‘Hey, beef jerky and gum and chewy things have been doing better.’ With AI, they might find a pattern of, ‘What do all these things have alike?’” Thurman said. “AI is good at regression analysis and putting like with like. It does have a lot of forward-looking power, and even for teams that are not trying to be predictive; it’s just more diagnostic. It’s better at unpacking why something is successful. When you have that you can plan your strategies and your product development, which is a much tighter brief.”

Source https://www.foodbusinessnews.net/articles/28602-glp-1s-elevating-interest-in-chewy-snacks

Gen-Z seen disrupting beverage trends
BURLINGTON, MASS. — Gen-Z consumers are causing a shift in beverage culture with their drink preferences rooted in such factors as beverage personalization, flavor exploration and health-consciousness, according to a new report from Keurig Dr Pepper.

The findings come from the beverage company’s inaugural State of Beverages 2025 Trend Report, which analyzed consumer data to identify the factors in beverage preferences. The report looks beyond volume and sales, focusing on the emotional and functional motivations for beverage preferences to serve as a compass for beverage companies, according to the report.

“Today’s consumers don’t just drink to hydrate — they drink to energize, indulge, connect, feel comforted, express themselves and more,” said Tim Cofer, chief executive officer of Keurig Dr Pepper. “Whether seeking well-being or a nostalgic favorite, beverages are deeply personal, and understanding what’s driving those choices has never been more critical. Our inaugural trend report makes clear the essential role beverages continue to play in consumers’ everyday lives and strongly indicates that Americans, led by the younger consumer, are seeking even more personalization, variety, and better-for-you options than ever before.”

Four trend categories were identified in the report: wellness, beverage essentials, needs and occasions, and discovery and personalization.

The wellness wave

The report found consumers expect more from their beverages than hydration, especially younger consumers. Physical and mental benefits are factors in the beverage choices of consumers, with 82% declaring drinking their favorite beverages restores their mental health, two-thirds choosing beverages that improve their physical health, and 59% seeking beverages that meet essential daily nutrient needs. Additionally, consumers are seeking functional elements in their beverages, such as protein, low sugar, prebiotics, probiotics and fiber.

“As consumer preferences evolve, we continue to broaden the better-for-you and zero sugar product offerings within our portfolio — with 60% of our products offering positive hydration, meaning they are either providing a serving of fruit with no added sugar or are low calorie with functional ingredients and nutrients,” said Karin Rotem-Wildeman, PhD, chief research and development officer at Keurig Dr Pepper.

Beverage essentials

Coffee remains America’s most essential beverage, with 62% of consumers saying their “day doesn’t start until (they’ve) had a cup of coffee,” according to the report. However, Gen-Z has been taking the beverage in a different direction with 53% of Gen-Z consumers saying they prefer their coffee cold, which is higher than any other generation.

The beverage industry is keeping up with Gen-Z’s shift toward iced coffee and better-for-you beverages, with new innovations securing their place in the market such as Throne Sport Coffee’s ready-to-drink lattes, Califia Farms’ RTD protein latte, and the rise of RTD functional teas.

Caffeine is a crucial part of the day for most consumers, with 59% saying they would rather skip breakfast than go without morning caffeine, and 73% of consumers aged 21+ declaring they would rather give up evening alcohol than skip their morning caffeine or coffee.

The report’s findings coincide with the 2025 trend report from NCSolutions, New York, which found that almost half of Americans are planning to drink less alcohol this year.

The rise of sober curiosity leaves only 39% of consumers choosing alcohol as their primary social beverage.

The report also found consumers often prefer a premium feel to their beverages, with 46% saying they are willing to pay higher prices for a premium beverage. A premium beverage is defined as having better ingredients and a higher quality, while 42% suggest that a beverage is premium when it has aesthetic packaging, according to the report.

Needs and occasions

The report showed beverage preferences are derived from seven emotional needs: being healthy, treating oneself, feeling connected, being relaxed, lifting one’s mood, being “on one’s game” and sticking to an everyday routine.

Functional beverages are more often consumed when alone, while more flavorful beverages, such as carbonated soft drinks or teas, are consumed in social settings.

Discovery and personalization

Carbonated soft drinks are the No. 1 beverage consumers choose to “treat themselves,” according to Keurig Dr Pepper, and is also the top beverage choice for consumers when “hanging out” with others.

The trend, especially among younger generations, is fueled by a desire to try new beverages. The report’s data shows that an average of 44% of consumers try a new beverage each month, with 59% of consumers being motivated by the appeal of a new flavor. When looking at specific generations, 72% of Gen-Z consumers and 66% of millennials adhere to this trend.

Gen-Z and millennial consumers in particular care about more than just taste when it comes to beverage preferences — they use beverages as a form of self-expression, often by customizing their beverages with added ingredients such as sweeteners, creamers, syrups and purees. Of the 65% of adult consumers that customize their beverages, Gen-Z and millennial consumers are equally rooted in this trend at 75%.

“As a leader in successful flavor innovation … we know bold flavors spark curiosity, drive relevance and create personal, memorable experiences,” said Eric Gorli, president, US refreshment beverages at Keurig Dr Pepper.

Source https://www.foodbusinessnews.net/articles/28585-gen-z-seen-disrupting-beverage-trends

HVAC & Plumbing

Watts appoints David Lopes as vice president of marketing for the Americas
Lopes brings nearly two decades of experience to the role.

Watts announced the appointment of David Lopes as vice president of marketing.

David brings nearly two decades of international leadership experience most recently from Bosch.

Throughout his career, David has successfully built and transformed operations across Europe, Latin America, and North America. His accomplishments include launching a renewable energy business in Portugal, expanding operations and introducing new revenue models in Mexico, and leading a commercial HVAC turnaround in North America. His strategic focus on innovation, customer value and operational excellence has consistently delivered strong business outcomes.

David is well-positioned to elevate Watts’ marketing strategy, strengthen customer engagement, and accelerate business performance across the Americas.

This article was originally posted on www.pmmag.com.

Source https://www.supplyht.com/articles/106682-watts-appoints-david-lopes-as-vice-president-of-marketing-for-the-americas

LG announces ambition to become top-tier global HVAC solution provider
Accelerating B2B HVAC leadership through industrial solutions, strategic acquisitions and localized value chains

LG Electronics (LG), at a press conference held on July 8 at LG Sciencepark in South Korea, presented a strategic roadmap aimed at transforming its ES Company into a top-tier global provider of heating, ventilation and air conditioning (HVAC) solutions by 2030. To achieve this goal, the company plans to drive growth by expanding its industrial and commercial B2B revenue – including from AI data center cooling – and by providing regionally tailored heating and cooling solutions. In line with its “3B strategy” (Build, Borrow, Buy), LG will also pursue serial acquisitions to enhance core capabilities and diversify its business portfolio.

By strengthening its competitiveness in both high-efficiency HVAC hardware and non-hardware solutions, LG aims to achieve KRW 20 trillion in HVAC revenue by 2030 as part of its mid- to long-term growth strategy.

Boosting industrial B2B sales as demand surges in the AI era
LG continues to scale its presence in the B2B sector, supplying advanced chiller systems for data centers and large-scale commercial buildings. With the global chiller market expected to reach USD 12 billion by 2027, the company aims to reach USD 720 million (KRW 1 trillion) in sales within two years, establishing the business as a core future growth driver.

LG’s portfolio includes diverse data center-specific cooling technologies – such as liquid cooling systems using coolant distribution units to directly cool server chips, chiller-based air cooling systems and HVAC solutions compatible with direct current power environments. In 2025, LG expects to more than triple orders for its data center cooling solutions compared to the previous year, marking it as a key growth engine.

To develop optimized solutions for AI data centers, LG established a dedicated testbed – the LG AI Data Center HVAC Solution Lab – at its Pyeongtaek chiller plant earlier this year. The facility simulates a wide range of AI server environments to conduct systematic performance testing of LG’s advanced cooling solutions. Most recently, the company began pilot testing its liquid cooling technology in collaboration with LG U+, a leading South Korean telecommunications and digital services provider, to further validate and refine its thermal management capabilities.

Strategic acquisitions fueling HVAC capabilities and portfolio expansion
As part of its growth strategy, LG is actively pursuing strategic acquisitions to reinforce its HVAC expertise and broaden its portfolio. Most recently, the company acquired a 100 percent stake in OSO, a leading Norway-based water heating solutions provider, to solidify its position in the European heating market.

Guided by its 3B strategy, LG is simultaneously building internal capabilities through initiatives like the Air Solution Lab and HVAC Academy (Build), forming R&D partnerships with academic institutions (Borrow), and continuing to identify high-impact M&A opportunities (Buy).

Expanding B2B reach via deep localization and non-hardware revenue growth
LG is rapidly expanding its presence in the commercial HVAC market, delivering solutions to logistics centers, retail complexes and other large infrastructure projects. Recent highlights include the installation of its high-efficiency Multi V i system at a major logistics hub in Tuas, Singapore, and the supply of 28,000 RT of chillers to The Avenues-Riyadh, a major mixed-use complex in Saudi Arabia. These projects showcase LG’s ability to meet local regulations and customer requirements through tailored, region-specific solutions.

The company is also accelerating growth in non-hardware revenue, aiming to increase its share from 10 percent to 20 percent. This includes offerings such as Building Energy Control (BECON), an AI-based integrated building management platform that provides real-time energy analytics. LG is also nearing commercialization of a digital twin system for data centers that can accurately predict server heat generation and optimize HVAC efficiency using AI-powered control systems.

Strengthening global south presence to achieve global leadership

With strong localization at its core, LG is strengthening its presence in the rapidly expanding markets of the Global South through end-to-end localized operations that encompass R&D, manufacturing, sales and maintenance. While maintaining a strong presence in North America and Europe, the company is now accelerating its B2B expansion in emerging regions by delivering tailored solutions and strengthening its on-the-ground capabilities.

In India, LG is launching a new product development organization this year and establishing a new production line at its Sri City plant, scheduled to open in 2026. This new line will support regional demand with an annual capacity of up to 1.5 million air conditioning units.

Globally, LG is leveraging its HVAC Academy training centers to cultivate top-tier service, sales and engineering talent, while also using these facilities as strategic hubs to support regional expansion. The company currently operates HVAC Academies in 65 locations across 43 countries and plans to expand the network to 70 locations by the end of 2025.

“HVAC demand is rising in tandem with the growing number of data centers being built worldwide,” said James Lee, president of the LG ES Company. “Leveraging decades of experience and core technological excellence, LG is committed to becoming a leading HVAC solution provider in the AI era.”

Source https://www.supplyht.com/articles/106681-lg-announces-ambition-to-become-top-tier-global-hvac-solution-provider

Veto Pro Pac Joins The Malco Group Portfolio of Leading HVACR Brands
The Malco Group, a leading manufacturer and distributor of professional-grade HVACR and building construction products in the Americas, is proud to announce the acquisition of Veto Pro Pac, a leading maker of high-quality tool storage solutions. This strategic move further strengthens The Malco Group’s growing portfolio of brands serving skilled trade professionals across the Americas.

Veto Pro Pac was founded in 2002 by Roger Brouard, a carpenter by trade with over 30 years of experience, who was frustrated with low quality tool bags that lacked functionality and vertical storage. Veto Pro Pac is the global leader in the premium tool bag category and a well-known and highly respected brand among HVACR, electrical, plumbing and building construction professionals for its thoughtfully designed tool storage bags, backpacks, cases and storage solutions built to withstand demanding jobsite environments. Headquartered in Norwalk, Conn., Veto has grown into a trusted, go-to brand for serious trade pros.

“We’re proud to bring Veto into The Malco Group’s family of pro-favorite brands,” said Rich Benninghoff, CEO of The Malco Group. “This acquisition not only enhances the solutions we offer to our customers but also reinforces our leadership position in the industry. Veto’s quality, innovation and commitment to the trades make it a natural fit within our portfolio.”

Aspen Pumps Group, the UK-based parent company of The Malco Group, has a long-standing and well-established trading relationship with Veto in Europe and Australia. This acquisition will allow Veto to expand the brand’s global reach while unlocking new opportunities in international markets.

“Veto Pro Pac is a strong addition to the Aspen Pumps Group,” added Adrian Thomson, CEO of Aspen Pumps Group. “We are excited to build upon Veto’s reputation in Europe and expand its presence across the region. This is a great step forward in aligning world-class brands with localized customer support.”

“Veto has built a strong brand and reputation in the industry and has many synergies with The Malco Group,” said Jim Brooks, CEO of Veto Pro Pac. “Together, we can bring even more value to the professionals who rely on our products while creating new growth opportunities for our distribution partners worldwide.”

For more information, visit www.Vetopropac.com and follow The Malco Group on LinkedIn.

About Veto Pro Pac
Veto Pro Pac designs and builds premium tool storage solutions that are engineered for durability, functionality, and long-term performance. With products trusted by HVACR, electrical, plumbing and construction pros, Veto is synonymous with quality and innovation in the field. For more information, visit www.Vetopropac.com

About The Malco Group
The Malco Group is a leading Americas manufacturer and distributor of high-quality HVACR and building construction products. With a focus on innovation, precision engineering and field-tested performance, The Malco Group powers the success of trade pros and businesses across the continent. Its portfolio includes ACE Chemical, Aspen Pumps, Beckett, HydroBalance, Malco Tools, Unilite, C&D Valve, Veto Pro Pac and Big Foot Systems.

About Aspen Pumps Group
Headquartered in the United Kingdom, Aspen Pumps Group is a global leader in HVACR condensate management, tools and accessories. Aspen supports innovation and growth through its international network of brands, now including The Malco Group and Veto Pro Pac, with exclusive European distribution rights for Veto products. For more information, visit www.aspenpumps.com.

Source https://hvacinsider.com/veto-pro-pac-joins-the-malco-group-portfolio-of-leading-hvacr-brands/

Controls Engineering & IoT

Inside the Systems That Power a Renowned Chef’s Restaurant Empire
Real-time data and a focus on execution help this brand deliver a flawless guest experience.
Bobby’s Burgers by Bobby Flay, the fast-casual restaurant concept developed by world-renowned chef and television personality Bobby Flay, is redefining the way Americans enjoy classic comfort food. With a menu rooted in craveable, flavor-packed burgers elevated by Chef Flay’s culinary expertise, Bobby’s Burgers has expanded across the country, aiming to deliver a consistent and high-quality experience at every location.

As the brand scaled, it encountered a familiar challenge in the restaurant industry: maintaining operational excellence across multiple units. “Our teams were using paper checklists, which lacked consistency and accuracy without visibility to management for the completion or action items on checklists,” says Kevin Matias, director of operations services and training at Bobby’s Burgers. “We did not have accountability or corrective action capabilities above store level. We saw operational challenges in quality, equipment functionality, and accuracy.”

To address these challenges, Bobby’s Burgers partnered with MeazureUp, a digital field assessment and operations platform, to streamline their processes, enhance accountability, and drive performance through real-time data and insights. “It was a strategic business-improvement initiative, and we embarked on a structured process to select a partner,” Matias says. “We believe we selected the best-in-class digital checklist and audit tool to improve our operations.”

Bobby’s Burgers is currently using MeazureUp’s digital checklist solution alongside the MeazureUp AuditApp. The digital checklists are used for daily tasks such as opening and closing procedures and line checks, while the AuditApp supports monthly evaluations to measure and coach operational excellence across all locations.“The rollout of both tools was swift and met with excitement as our restaurant leaders are true professionals and care greatly about the restaurant and how it functions every day,” Matias says. “Most comments centered around its ease of use and immediate impact.”

The frontline team responded positively as well, recognizing the value MeazureUp brought to their daily operations, further reinforcing Bobby’s Burgers’ decision to implement the tool. “The automated push notifications and reminders to digital devices helped drive easy adoption,” Matias says. “We had no issues or complaints from our restaurant-level workers.”

Since implementing MeazureUp, Bobby’s Burgers has seen improvements in consistency and accountability. “MeazureUp has increased consistency and enhanced our confidence, knowing that our restaurants are completing their checklists daily, with authenticity and credibility,” Matias says. “Our visibility at the corporate level allows us to monitor the consistency and accuracy across all locations when we review their daily records, which include temperature logs, photos, and comments.”

A clear example of how Bobby’s Burgers has leveraged MeazureUp’s insights came when the corporate team identified temperature fluctuations from a specific piece of equipment through the platform’s daily checks. “The data collected led us to evaluate, select, and implement a different piece of equipment,” Matias says.

Bobby’s Burgers is committed to remaining at the forefront of technology that enables it to deliver its high-quality and consistent guest experience. “We intend to continue embracing innovative, best-in-class technology that aligns with our focus to deliver a Bobby Flay-level dining experience for every guest,” Matias says. “The MeazureUp team is highly responsive and has even made enhancements to their platform based on our feedback. MeazureUp is a tool that is dependable, consistent, and easy to use, and they have proven to be terrific partners to our brand.”

Visit MeazureUp’s website to see how it can help streamline operations and ensure consistency at your restaurant.

By Abby Winterburn

Source https://www.qsrmagazine.com/sponsored_content/inside-the-systems-that-power-a-renowned-chefs-restaurant-empire/

INDUSTRY VIEW: Driving kitchens forward with data and multifunctional kit
As the ever-changing landscape of commercial kitchens requires ongoing innovation from catering equipment suppliers, Scott Duncan, managing director of Unox UK, discusses the company’s recent moves to adapt to the shift toward multifunctional kitchen equipment and data-driven solutions within the industry.

It’s been a challenging few years for the hospitality industry as businesses battle several headwinds including rising costs and labour shortages across the UK. On top of this, it’s no secret that kitchens are also getting smaller as business models prioritise front-of-house dining space over kitchen expansions. Foreseeing these challenges, Unox predicted a shift toward multifunctional kitchen equipment and data-driven solutions, beginning the research and development phase several years ago to develop some of the most innovative cooking solutions available on the market today.

It’s widely recognised that prime cooking technology has come on strides in the last decade, driven primarily by advances in connectivity, the integration of AI technology and improvements in manufacturing techniques. Some prime cooking appliances, such as combi ovens are almost unrecognisable from their predecessors of just a few years ago. Operators are increasingly turning towards state-of-the-art technology to deliver consistency and efficiency in their kitchens.

At the forefront of oven innovation, Unox is truly embracing the digital age to enhance how a chef operates in their kitchen. Since its launch the CHEFTOP-X™ has set a new standard in prime cooking technology, being the most powerful combi ovens ever made.

Introducing a new way in which chefs can interact with their equipment, the CHEFTOP-X™ sets a completely new standard in terms of performance and opportunity in a professional kitchen. The result of a project lasting more than three years and combining the expertise of over 50 dedicated engineers, physicists, chemists, and chefs, the ovens take inspiration from the way we interact with our remarkably intelligent smartphones.

CHEFTOP-X™ really is the next phase in professional cooking. Ovens that understand the way a chef speaks, in whatever language, and can intuitively learn how and when they are used to drive efficiency and consistency in the kitchen. Equipped with state-of-the-art technology, the ovens come with ‘HEY.Unox’, enabling chefs to operate the oven with their voice. This, combined with the brand-new optional OPTIC.Cooking accessory, allows operators to simply insert a tray of food, letting the oven recognise the ingredients virtually and automatically starts the correct cooking programme – from beef, vegetables, chicken, cookies, potatoes, fish, and eggs, the state-of-the-art optical sensor will recognise the product and get to work. The introduction of the AIR.Tornado too, has brought air fry cooking inside the combi oven, moving away from traditional fryers.

What’s more, this technology is combined with our innovative Data Driven Cooking 2.0 (DDC) system enabling the user to cook a variety of dishes requiring different cooking times simultaneously. To activate the corresponding cooking programme the operator simply needs to close the door.

Furthermore, whilst OPTIC.Cooking is an optional additional accessory to our latest combi ovens, CHEFTOP-X™ – these models are built-in with energy-saving features such as SMART.Energy™ – a feature that is capable of reducing and optimising consumption and CO2 emissions continuously, even when the oven is empty.

Unox UK is the Partner Sponsor for the Prime Cooking category of FEJ Kitchen Excellence Week 2025. For information about Unox UK and its range of products, call 01252 851 522, email Info.uk@unox.com or visit the Unox website.

Source https://www.foodserviceequipmentjournal.com/industry-view-driving-kitchens-forward-with-data-and-multifunctional-kit/

Food Innovation and Technology Integration Drive the Expansion of Plant-Based Restaurant Menus
For an industry publication like Restaurant Technology News, the plant-based trend is especially intriguing because it sits at the intersection of food innovation and technology integration. Rolling out meat alternatives at scale isn’t just a culinary decision—it’s an operational and tech challenge that many restaurants are meeting with creative solutions. Kitchen technology is playing a pivotal role in making plant-based cooking efficient and accessible. In some cases, new equipment is enabling better preparation of alt-proteins: for instance, advances in high-temperature grills and combi-ovens allow chefs to sear plant-based burgers or broil vegan cheese pizzas to perfection, achieving the desired char or melt without overcooking these novel ingredients.

The industry is recognizing such innovations. At the 2025 National Restaurant Association Show, which took place last month at McCormick Center in Chicago and drew over 53,000 foodservice professionals from around the world, the Kitchen Innovations (KI) awards honored 24 back-of-house solutions, many focused on automation, precision, and sustainability. These include smart griddles and fryers that can handle a variety of products (from beef patties to delicate veggie burgers) with preset cooking algorithms, ensuring consistency even as menus diversify. Some restaurants are also adopting separate holding and cooking equipment for plant-based items to accommodate vegetarian and vegan customers concerned about cross-contamination. For example, Canadian fast-casual chain A&W installed a dedicated toaster for its Beyond Meat burgers’ buns, and KFC in the UK used specialized fryers for its vegan chicken fillets—steps made feasible by relatively affordable kitchen tech upgrades.

Moreover, automation is creeping in. Robots like “Flippy” (from Miso Robotics) can fry french fries and could just as easily fry vegan nuggets, reducing labor constraints during a new product launch. In short, the modern connected kitchen gives operators the flexibility to experiment with plant-based offerings without compromising on throughput or quality.

Front-of-House Tech Integration
Front-of-house and point-of-sale (POS) systems are also adapting to the plant-based wave. As menus expand to include items like “Impossible Cheeseburger” or “Cauliflower Buffalo Wings,” restaurants are updating their digital menu boards, kiosks, and ordering apps to clearly label these options. Many POS and menu management software now include features for tagging dishes as vegan, vegetarian, or gluten-free, making it easier for staff to answer guest questions and for customers to identify plant-based choices at a glance.

Some restaurants have even added filter functions on their self-order kiosks and mobile apps, so users can display only vegan or vegetarian items—a user-friendly touch enabled by technology. Integrations between kitchen display systems and POS help ensure modifiers like “make it vegan” (e.g., hold the cheese, use egg substitute) are communicated accurately to the kitchen, preventing errors as customization requests increase. Additionally, digital menu engineering tools allow operators to test and optimize placement of new plant-based items. For instance, by analyzing sales data, an operator might discover that a meatless entrée sells better when listed in the chef’s specials section rather than under “Vegan.”

Data and Analytics
Data analytics and trend platforms are a cornerstone of why so many restaurants jumped on the plant-based bandwagon in the first place. Robust market data has given operators confidence that investing in vegan options can pay off. Firms like Technomic, Datassential, and the Good Food Institute provide detailed reports on plant-based consumer preferences, menu penetration, and growth forecasts, which restauranteurs use for strategic planning. Some restaurant tech companies share trend insights from their own platforms as well—Toast, a popular POS provider, highlighted that 19% of Gen Z diners are adopting plant-based eating habits, signaling to restaurateurs that demand from the next generation is strong.

With cloud-based POS systems, even independent restaurants now have access to granular sales data. They can track how a new vegan dish is performing week over week or A/B test different menu descriptions to see what sells more (for instance, does calling it “plant-powered” vs. “vegan” affect uptake?). Data-driven decision-making tools help optimize inventory as well—linking sales trends to ordering, so if the new tofu stir-fry is a hit, the system can prompt higher tofu orders and prevent stockouts.

Supply Chain Technology and Plant-Based Sourcing
On the supply chain side, technology is forging connections that help restaurants source and manage these new ingredients reliably. One challenge of adopting plant-based meats or dairy alternatives early on was finding consistent supply, since some products are made by startups without the distribution networks of traditional suppliers. But this is changing fast. Major food distributors (Sysco, US Foods, etc.) now carry extensive lines of plant-based products, often under “sustainable” or “wellness” categories in their online ordering portals.

There are also new digital marketplaces connecting restaurants with innovative product manufacturers. Platforms like PartnerSlate act as matchmaking services between operators and specialty co-manufacturers, helping a restaurant chain find a supplier for that perfect oat-milk soft serve or pea-protein bacon bit. At industry expos, companies have showcased AI-powered vendor matching tools and procurement software that can suggest alternative ingredients if, say, chicken prices spike—perhaps prompting a shift to a plant-based chicken substitute for cost savings.

Supply chain resilience is a selling point of plant-based foods. Restaurants facing meat supply shortages or price hikes have turned to alt-proteins as a hedge. During the pandemic, for instance, some institutional foodservice providers swapped in plant-based burgers when beef was scarce—and with improved supply chain tech, they were able to do so seamlessly by updating their online order guides and inventory systems. The NRA Show specifically highlighted creative sourcing strategies and alternative products aimed at improving reliability and cost control in the supply chain. In practice, tech tools are helping restaurants incorporate plant-based ingredients without disrupting operations—whether through better inventory forecasting or broader supplier networks accessible via cloud-based platforms.

Technology is integral to communicating the sustainability story of plant-based menu additions, which in turn bolsters a restaurant’s brand. Some operators are using QR codes and mobile apps to provide guests with sourcing information and even environmental impact metrics of their plant-based dishes. For example, a customer scanning a QR code on a menu might see that the Impossible taco salad they ordered saved gallons of water and kilograms of CO2 compared to a beef version. This kind of data is often powered by integrations between restaurant POS data and sustainability analytics platforms. It’s an area where tech-savvy restaurants can differentiate themselves and appeal to eco-conscious consumers who appreciate transparency.

Menu Innovation
The rapid rise of plant-based foods in restaurants is a testament to innovation on multiple fronts. Food scientists and startups have harnessed technology to create plant-based meats, dairy, seafood, and eggs that genuinely impress chefs and diners. In parallel, restaurant operators have embraced technology to integrate these products into their businesses—from kitchen gadgets that perfectly cook a vegan burger to POS software that tracks the popularity of oat milk lattes to data-driven tools that predict the next big flavor trend.

The result is a vibrant, international movement. You’ll find AI-designed vegan burgers in Silicon Valley, 3D-printed plant steaks in Israeli steakhouses, kelp dumplings on New York menus, and coconut-based “fish” tacos at beach cafés in Australia. Each innovation, culinary or technological, reinforces the other. For restaurant professionals, the relevance is clear. Embracing plant-based options is not only a response to shifting consumer demand but also an opportunity to leverage new restaurant tech solutions—be it a smarter supply chain system or a menu management app—to stay ahead of the competition. The trend also aligns with broader industry goals like sustainability, operational efficiency, and menu diversification.

Plant-based foods, supported by the right technology, offer exactly that: a way to satisfy evolving guest expectations, control costs (when managed with good data), and differentiate one’s brand as forward-thinking and inclusive.

Food Science Innovation
In recent years, the plant-based food landscape has evolved from simple meat substitutes to high-performance ingredients that look, taste, and behave like the real thing. Today, restaurants and hotel kitchens are integrating advanced plant-based proteins—backed by fermentation, 3D printing, modular layering, and AI-powered R&D—into mainstream menus. This fusion of culinary creativity and food-tech innovation hinges on behind-the-scenes tech developments, data-driven menu engineering, and the ability to scale efficiently in commercial kitchens.

Among the most compelling plant-based innovators is Yo Egg, a company crafting realistic sunny-side-up, poached, and fried egg alternatives from chickpeas and soy protein. Yo Egg has entered major foodservice distribution in the United States. In New York City, for example, Coletta showcases Yo Egg in its Raviolo al Uovo, Carbonara, and Steak Tartare, while Anixi uses it in its signature khachapuri, a cheese-filled Georgian bread. On the West Coast, Yo Egg is on the menu at La Tropicana Market and Joi Cafe in Los Angeles, as well as Millie’s Cafe, which incorporates it into various breakfast and lunch offerings. In Washington, Yo Egg is featured at Le Voyeur in Olympia, Scratch Breakfast, and The Bayside Cafe.

Among those also leading the charge is Oshi, a startup pioneering whole-cut plant-based salmon using algae and modular layering. Oshi’s sustainable seafood alternative has already landed on menus at high-end properties like the Four Seasons San Francisco and was featured prominently among exhibitors at the 2025 NRA Show. “As more people become aware of the environmental and health benefits of plant-based diets, I believe we’ll see a major shift in consumer behavior,” said CEO Ofek Ron in a Spotlight Interview. “For Oshi, the exciting part is being at the forefront of this change and continuing to innovate. We’re dedicated to creating products that not only taste great but also contribute to a more sustainable and equitable food system.

Chuck Foods is another innovator focusing on fermentation-based whole-cut meat alternatives. With a clean-label ingredient deck and adaptable cooking profiles, Chuck’s plant-based steaks and pulled meat analogs have entered high-volume kitchens across North America. Their products are known for being easy to work with in restaurant settings, including for grilling, sous-vide, or pan-searing. “Our products can be found in all types of restaurants, from all-vegan establishments to traditional steakhouses, and from omakase to Italian restaurants,” said CEO Amos Golan in a Spotlight Interview. “Chefs and restaurant operators are taking notice of the versatility of our products and seeing the potential they hold across all cuisines.”

A standout in the 3D printing space, Redefine Meat now serves its printed beef alternatives in more than 6,000 hospitality venues across Europe. The company’s realistic flank and steak cuts are reshaping what’s possible in upscale plant-based dining. Its U.S. debut is anticipated as part of its global expansion strategy. Additional players exhibiting at the 2025 NRA Show included Meati Foods, which uses mycelium to create high-fiber whole cuts, and Nowadays, which is reimagining breaded chicken products with minimal ingredients and maximum nutritional value. These startups are not only bringing novel plant-based products to the table, but also embedding sustainability and tech efficiency into every link of the restaurant supply chain.

Fermentation and 3D printing have enabled reconstructed meat alternatives that require entirely new cooking protocols and workflows, from searing techniques to updated prep guides. These products are no longer fringe offerings but are integrated into standard menus, requiring kitchen display systems (KDS), recipe management tools, and POS software to treat them as distinct from traditional meat proteins.

Consumer expectations are also guiding adoption. Insights from data analytics tools help restaurants design plant-based dishes that resonate with regional tastes, placing them in high-visibility sections of the menu and adjusting marketing based on demographics. Meanwhile, sustainability and traceability features like QR codes give guests transparency into sourcing, ingredients, and environmental impact.

Once these new items hit the menu, POS-integrated dashboards allow restaurants to track their performance in real time. Operators can identify popular offerings, remove underperformers, and fine-tune marketing—all based on data. These innovations are showing up on real menus today: the Four Seasons San Francisco replaced a Tasmanian salmon entrée with Oshi’s plant-based salmon, offering diners a premium, sustainable seafood alternative. Chuck Foods’ frozen plant-based steaks are now streamlining prep in institutional kitchens, and Redefine Meat’s 3D-printed beef cuts are quickly becoming staples at restaurants across Europe. Meati and Yo Egg are similarly making inroads into fast-casual and breakfast-focused concepts.

A wave of upscale and fine-dining restaurants has recently embraced plant-based innovation, signaling a broader shift in culinary strategy. Among the most notable is Vulture, a high-end vegan restaurant that opened in June in San Diego, offering refined, fully plant-based tasting menus in a city historically known for seafood. In Los Angeles, Men & Beasts debuted in Echo Park as a modern vegan Chinese tea lounge, creatively reimagining dishes like kung pao tofu and salt-and-pepper seitan wings. Portland’s Javelina, while not strictly vegan, has earned acclaim for its Indigenous, plant-forward menu rooted in pre-colonial culinary traditions—demonstrating the growing intersection between sustainability, cultural authenticity, and plant-based dining.

Internationally, Quintonil in Mexico City, which ranked #3 on the 2024 World’s 50 Best Restaurants list, continues to spotlight heirloom vegetables and native herbs, cementing its reputation as a pioneer in elevated plant-forward cuisine. Meanwhile, Eleven Madison Park in New York has doubled down on its fully plant-based tasting menu under chef Daniel Humm, solidifying the viability of meatless fine dining at the three-Michelin-star level.

Innovation in plant-based foods is deeply intertwined with restaurant technology. These developments affect procurement, menu engineering, supply chain integration, kitchen operations, and guest engagement. As more restaurants adopt advanced proteins, their tech systems evolve in kind. The convergence of culinary and digital systems will define the next chapter of hospitality and it’s already underway.

Source https://restauranttechnologynews.com/2025/06/food-innovation-and-technology-integration-drive-the-expansion-of-plant-based-restaurant-menus/

Jan/San & Disposables

Conference to Feature Leading Smart Toilet Features
The 29th China International Kitchen & Bath Exhibition, recognized as Asia’s largest and most influential trade fair for the kitchen and bath industry, will highlight significant advancements in smart bathroom solutions. This annual event serves as a barometer for market trends, and offers a platform for product launches and innovation. With hundreds of thousands of visitors expected, including industry leaders, manufacturers, distributors, and designers, KBC 2025 will showcase a comprehensive array of innovative products, particularly emphasizing smart toilets and intelligent bathroom solutions that impact commercial and residential cleaning workers.

Key themes anticipated at KBC 2025 serve to underscore the evolving demands of modern spaces within buildings that are increasingly designed for efficiency. Smart home integration and IoT connectivity will be a dominant focus, with bathroom fixtures like toilets, showers, and mirrors designed for seamless integration into broader smart ecosystems; enabling features such as voice control, personalized settings, and health monitoring. This trend reflects a growing need for cleaning professionals to embrace and understand connected devices and their maintenance requirements.

KBC 2025 will feature other advanced hygienic technologies, including self-cleaning functions, anti-bacterial materials, and touchless operations in smart toilets. These innovations come as facilities increasingly adopt solutions that promote optimal hygiene and reduce cross-contamination, requiring cleaning staff to be familiar with the operation and maintenance of sophisticated systems.

Furthermore, sustainability takes center stage, with manufacturers showcasing water-saving technologies and energy-efficient designs. Smart toilets with optimized flushing mechanisms designed to reduce water consumption reflect a global push for environmental consciousness. This trend presents opportunities for cleaning businesses to advise clients on water-efficient solutions and incorporate sustainable practices into their services. The exhibition will also emphasize personalization and design trends, emphasizing modular solutions and customizable settings that cater to individual preferences and aesthetic visions.

Source https://www.cleanlink.com/news/article/Conference-to-Feature-Leading-Smart-Toilet-Features–31994

Tork reaches 1.2 billion users in spaces using its smart cleaning technology
Tork Vision Cleaning, developed by Essity, marks its 10th anniversary as a key tool for improving efficiency, hygiene, and user experience in high-traffic restrooms

Tork, Essity’s global brand for professional hygiene, has reached a new milestone, estimating that in 2024, 1.2 billion people will pass through spaces equipped with its Tork Vision Cleaning technology. This digital solution, powered by real-time data, optimizes restroom cleaning operations by prioritizing both hygiene and user satisfaction.

Launched a decade ago as a pioneering system in the sector, the technology uses Internet of Things (IoT) sensors to monitor dispensers and foot traffic in locations such as offices, airports, and stadiums. With this tool, cleaning teams receive alerts when products need restocking or maintenance is required. Today, more than 100,000 connected devices generate over 1.3 million alerts per day.

According to company data, dispensers remain stocked 99% of the time, and cleaning-related complaints have been reduced by up to 75%. Additionally, 68% of facility managers reported improvements in operational efficiency, and 97% saw improvements in hygiene standards.

Pablo Fuentes, President of Essity’s Global Professional Hygiene business, emphasized that “Tork Vision Cleaning meets today’s smart building connectivity demands, empowering cleaning staff and enhancing the user experience.”

One successful example took place at a corporate headquarters in Paris managed by Sodexo, where the installation of 1,300 devices reduced complaints by up to 90% and significantly improved service quality.

Currently, five of the world’s busiest airports are using this technology. In a context where one in three passengers avoids airport restrooms and limits spending on food and beverages, maintaining clean and functional facilities also delivers economic value.

Source https://tissueonlinenorthamerica.com/tork-reaches-1-2-billion-users-in-spaces-using-its-smart-cleaning-technology/

Industry Responds to Surprises Inside Janitor Closets
Cleaning teams literally work night and day to keep facilities clean and healthy for their building occupants. It’s serious work that requires training, education, and attention to detail. But that doesn’t mean there aren’t moments that cause a person to stop and smile.

In a recent industry poll, CleanLink asked readers to weigh in on what surprises (good, bad, crazy) managers or workers have encountered when opening the janitor’s closet door. The results were quite comical.

Here are some of the top responses when asked “What’s the most surprising thing you’ve found inside a janitor’s closet?”

One reader commented that they found “a worm farm in a tote.” Obviously, the team member who owned the worms was asked to take the tote home.

Another CleanLink member was taken aback when they opened the janitor’s closet door in a Los Angeles public service building to find “two ladies sitting on a sofa, watching TV next to the toaster-oven, having a snack.” As this was not during a designated break time, this member approached management with the inefficiency. They were told the women were “having a meeting.”

It seems one janitor has a little fun with their building occupants by leaving rubber ducks of various sizes and colors on desks and in interesting places throughout the facility. The reader commented, “We love it! We’ve even joked with him about it. It’s almost like getting a surprise gift.”

Rounding out the top four responses: One reader found “50 half rolls or less of paper towels on the shelves. The custodian was afraid that the towels would run out and occupants would complain.” This would cause anyone to stop in their tracks, but it turned into a training moment.

“I explained that I’d rather see the product completely run out. Waste is worse than hearing that we need paper in the restroom. Having nearly eight cases of wasted product sitting there not being used just in one closet was ridiculous. The custodian was also not aware that you can place the smaller rolls in the bottom of dispenser to have two sheets dispense at the same time.”

Source https://www.cleanlink.com/news/article/Industry-Responds-to-Surprises-Inside-Janitor-Closets–31992

Meet the Award-Winning American Recruiters – Chicago Team