Industry Spotlight

FAT Brands warns of potential bankruptcy after $1.26 billion debt acceleration
FAT Brands received acceleration notices from lender UMB Bank declaring the portfolio-based company’s debt immediately due

FAT Brands – parent company of Fazoli’s, Round Table Pizza, and Fatburger — may “seek to reorganize through a bankruptcy proceeding” after receiving notices of acceleration on the company’s debt. According to a recent 8-K filing with the SEC, lender UMB Bank declared roughly $1.26 billion in securitized debt immediately due.

The company had previously received default notices after failing to make scheduled payments on Oct. 27 due to insufficient funds in its collection accounts. The filing states that FAT Brands and its financing subsidiaries “do not currently have amounts on hand” to pay the accelerated principal and interest. The company warned that the acceleration — or a potential foreclosure on the collateral — could materially harm FAT Brands’ business, financial condition, and liquidity, possibly leading to bankruptcy.

The collateral behind the securitization includes royalty streams and assets tied to the company’s portfolio of brands.

For years, FAT Brands has financed its growth and paid down debt largely through brand acquisitions, including Johnny Rockets in 2020, Global Franchise Group, Twin Peaks, Fazoli’s and Native Grill & Wings in 2021, Smokey Bones in 2023, and the subsequent spin-off of Twin Peaks in January of this year.

Related:FAT Brands debt, Noodles & Company bonuses, US Foods/Performance Food Group

“We are in active, constructive discussions with bondholders to prudently reshape parts of our balance sheet,” FAT Brands CEO Andy Wiederhorn said in an internal memo to franchisees viewed by Nation’s Restaurant News. “These negotiations are part of a broader effort to strengthen the company financially so we can keep investing behind our brands, accelerate development, and support your business for the long term.”

The memo emphasized that “operations remain business as usual” and that franchisees will continue to receive leadership, marketing, supply chain, and technology support.

Wiederhorn returned as CEO in September more than two years after stepping down as part of an ongoing federal investigation into fraud and tax evasion allegations. This past July, the U.S. Department of Justice dropped all criminal charges against Wiederhorn, though civil charges brought by the SEC against him are still pending.

Last month, FAT Brands and the company’s shareholders proposed a $10 million joint settlement of two lawsuits from stockholders that accused the company’s CEO Andy Wiederhorn and his affiliates (Fog Cutter Capital Group and Fog Cutter Holdings) of “self-dealing” and “misuse of funds.”

Contact Joanna at joanna.fantozzi@informa.com

Source https://www.nrn.com/restaurant-finance/fat-brands-warns-of-potential-bankruptcy-after-1-26-billion-debt-acceleration

Papa Johns, shifting away from company restaurants, sells 85 locations to a franchisee
The pizza chain completed a “strategic refranchising” of a joint-venture operation in Washington, D.C., and Baltimore to Pie Investments, which will open another 52 locations by 2030.

Papa Johns on Tuesday said it completed the “strategic refranchising” of a joint venture operation in the Baltimore and Washington, D.C. markets as the company shifts away from operating its own restaurants.

Chris Patel of Pie Investments has acquired 85 locations in the market that had been operated by Colonel’s Limited, LLC, a joint-venture operation between Papa Johns and the franchisee Steeplechase Express.

William Freitas, one of Papa Johns’ longest-tenured operators who oversaw Colonel’s Limited, is retiring.

As part of the deal, Patel has agreed to open another 52 locations in the Philadelphia, Washington, D.C., and Baltimore markets by 2030. Pie Investments currently operates 150 locations, making the company one of Papa Johns’ largest operators. Its goal is to have 250 locations by 2030.

Terms of the deal were not disclosed.

The refranchising comes as Papa Johns is looking to reduce its company holdings. The pizza chain finished the third quarter with 545 of its 3,507 North America locations, or about 16% of the chain’s domestic locations.

The company earlier this month, however, said it plans accelerate its plans to sell many of those corporate units to franchisees over the next two years. CEO Todd Penegor had hinted that the 85-unit sale was coming.

Penegor said the goal is to get Papa Johns’ restaurant ownership to the “mid-single-digit” level currently favored by many large-scale franchise brands such as McDonald’s.

“We believe that refranchising with strategy-forward, well-capitalized growing franchisees strengthens the long-term health of the Papa Johns system and unlocks future growth opportunities,” Penegor told analysts earlier this month.

Papa Johns’ company-owned locations have been underperforming franchisee restaurants, dating back at least two years, though the system as a whole has struggled with weak sales.

Same-store sales have declined 2.5% through the first three quarters of the year at company locations. They’ve declined 1.3% at franchised locations so far this year.

Source https://www.restaurantbusinessonline.com/financing/papa-johns-shifting-away-company-restaurants-sells-85-locations-franchisee

Wingstop hits 3,000th restaurant milestone
The company has expanded its global footprint by 50% in the past two years

Wingstop is barreling toward its goal of becoming a top 10 global restaurant brand with more than 10,000 restaurants worldwide, today announcing the opening of its milestone 3,000th location.

The company said it is growing at a record pace, opening nearly 800 restaurants and expanding its global footprint by 50% in the past two years. During its most recent quarter, Wingstop opened 114 restaurants.

Wingstop has also recently entered six new markets, including Australia, Bahrain, Kuwait, Puerto Rico, Saudi Arabia, and The Netherlands, giving it a presence in 47 U.S. states and 15 countries. The chain is expecting to enter Thailand, Italy, and Ireland soon as well.

“With a record pipeline of sold restaurant commitments, Wingstop shows no sign of slowing down,” president and chief executive officer Michael Skipworth said in a statement. “We’ve scaled from 2,000 to 3,000 restaurants in just over two years, with proven runway in our domestic and international businesses. This milestone demonstrates the strength of our brand, the whitespace ahead, and the global craving for Wingstop’s bold flavor.”

During Wingstop’s third quarter earnings call in early November, Skipworth said the company is opening more than one restaurant a day.

“In our most recent quarter, over 70 unique brand partners opened a Wingstop in over 100 different markets across the U.S., which really showcases the breadth and depth of demand for unit growth across our brand partners,” he said.

Related:CAVA launches holiday-themed loyalty campaign

Domestically, average unit volumes have grown to $2.1 million, with unlevered cash-on-cash returns of 70%-plus on an average upfront investment of $500,000.

“That’s why our brand partners continue to lean in, which showcases the attractiveness of our unit economic model,” chief financial officer Alex Kaleida said during the earnings call.

Contact Alicia Kelso at Alicia.Kelso@informa.com

Follow her on TikTok: @aliciakelso

Source https://www.nrn.com/fast-casual/wingstop-hits-3-000th-restaurant-milestone

Jersey Mike’s Fortifies International Expansion Efforts
Andrew Skehan was appointed president of international for Jersey Mike’s Subs. In this role, Skehan will lead the fast-casual chain’s multinational growth strategy, development, operations, and marketing initiatives, with an initial focus on Canada and the U.K.

Skehan most recently served as president and CEO of Home Franchise Concepts, a large North American franchising system in the home services industry. Prior to that, he was president of North America at Krispy Kreme and president of international at Popeyes. Skehan’s career also includes leadership roles with Wendy’s/Arby’s International, Churchill Downs Incorporated, Nabisco, and PepsiCo Restaurants International.

Jersey Mike’s began its international expansion in 2024 through a development agreement with Redberry Restaurants, a Canadian franchisee, per a company release. The deal calls for Redberry to open 300 locations in Canada by 2034.

Source https://fesmag.com/topics/the-latest-news/23165-jersey-mike%E2%80%99s-fortifies-international-expansion-efforts

PFG and US Foods abandon pursuit of merger
PFG has reiterated the financial guidance for its 2026 financial year and for the second quarter of that year.

Performance Food Group (PFG) and US Foods have backed out of plans for a merger after assessing potential benefits and regulatory concerns.

The foodservice distributors have mutually decided to end an information-sharing process which commenced in September 2025.

US Foods CEO Dave Flitman stated: “We have completed our thorough analysis, including synergies and regulatory considerations, of the potential benefits of a combination with PFG.

“While we are pleased to have engaged in this exploratory process together, our board of directors and the executive leadership team have determined that it is in the best interest of US Foods and its shareholders to terminate discussions regarding a potential combination.”

PFG chairman and CEO George Holm stated: “Our board of directors is unanimous in its belief that the clearest and best path to long-term stockholder values is executing our standalone strategic plan, leveraging our diverse business segments to drive consistent revenue and profit growth.”

Headquartered in Rosemont in the US state of Illinois, US Foods serves 250,000 customer locations.

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The company operates more than 70 broadline locations and more than 90 cash-and-carry stores, supported by around 30,000 associates.

PFG is based in Richmond, Virginia and operates more than 150 locations.

PFG and its companies supply food and related products to 300,000 clients, including restaurants, healthcare facilities, schools and retailers.

PFG reiterated the financial guidance it issued on 5 November 2025 for its 2026 financial year and for the second quarter of that year.

the company maintained net sales forecast of $16.4bn to $16.7bn for the second quarter of fiscal 2026, with adjusted earnings before interest, tax, depreciation and amortisation (EBITDA) expected between $450m and $470m.

For the full 2026 financial year, PFG is maintaining its outlook for net sales of between $67.5bn and $68.5bn and adjusted EBITDA of $1.9bn to $2bn.

Its adjusted EBITDA forecast excludes items that management does not consider part of ongoing operations.

These may include losses on early debt extinguishment, restructuring‑related costs, certain tax items and fees tied to one‑off professional and legal services related to acquisitions.

US Foods, for its part, outlined capital allocation measures.

The company plans to enter an accelerated share repurchase agreement covering $250m of its common stock, under its existing share buyback authorisation.

Its board has also approved a new share repurchase programme, valued at $1bn.

Source https://www.verdictfoodservice.com/news/pfg-us-foods-abandon-merger/?cf-view

What Tariff Rollbacks Might Mean for Restaurant Costs
The recent Executive Order modifying tariffs on a number food and agricultural products could potentially bring relief to restaurant operators struggling with rising costs, but its full effect will not be immediate. Items such as coffee, cocoa, beef, and tomatoes may see improved pricing and availability however, country-specific tariffs such as those affecting products from Brazil and India do remain in place and continue to influence operator costs.

Eliminating tariffs on these goods is a common-sense step to strengthen the food supply chain, reduce cost pressures, and support menu innovation, National Restaurant Association President and CEO Michelle Korsmo noted, urging the administration to address additional actions on other items essential to restaurants such as alcohol, supplies, and equipment.

The more consumers understand the impact of the growing, harvesting and supply-chain cycle conditions, the more accepting they will be with the higher pricing.

“Restaurants depend on a steady, affordable supply of ingredients year-round. While we prioritize U.S. sourcing, many products simply cannot be grown domestically due to seasonal and climate limitations, said Korsmo.”This action will help keep menus diverse and prices reasonable, which is good for families and great for local businesses.”

While consumers should make it a point to pay attention at a very high level on any tariff news so they can plan their food choices accordingly, the fact is that the impact of tariffs on consumers is not immediate, Phil Kafarakis, CEO of IFMA, The Food Away From Home Association, suggested.

“Depending on the product(s) it could take supply-chains up to 90 days or even more for prices to be seen by consumers. The timeline is probably a bit shorter when it comes to dining away from home given that restaurants are quicker to change menu pricing and choices.”

Kafarakis added that now is the time for restaurateurs to inform guests about the food supply chain dynamics to provide context for higher menu prices.

“The best practice for restaurateurs is to educate consumers on where the food comes from, how its grown, processed and the shipped all the way from original source to the restaurant. The more consumers understand the impact of the growing, harvesting and supply-chain cycle conditions, the more accepting they will be with the higher pricing.”

Other suggestions from Kafarakis include:

Shift customer attention to menu not impacted by higher pricing.

Give consumers various options while ensuring extraordinary service for a memorable experience that overcomes “sticker shock.”

Provide consumer product/meal specials and limited-time offer pricing.

Create “meal bundles/pre-set meals” so guests can enjoy their meal without having to sort through the menu.

Use transparency on the menu regarding product availability and prices. For example, indicate “market price” for higher priced products so that prices may be adjusted accordingly.

Surprise consumers with a “chef’s complementary appetizer welcome” or a special dessert as a sample of gratitude.

Operators might consider pausing major investments for the time being to contain costs on non-food or other items affected by tariffs, Kafarakis added.

“During times of pricing pressures avoid any redecorating and/or remodeling that could affect higher cost equipment and fixtures. Focus on repairs and avoid any major investments in items that be put off without jeopardizing the daily operation.”

Source https://modernrestaurantmanagement.com/what-tariff-rollbacks-might-mean-for-restaurant-costs/

Foodservice Equipment

Reps Report a Rosy Outlook for Equipment and Supplies Sales
Sales of foodservice equipment and supplies increased 2.1% in the third quarter of 2025, per data from Business Barometer published by the Manufacturers’ Agents Association for the Foodservice Industry. This represents a 0.5% increase from the second quarter’s sales growth. Reps project sales will increase 1.7% for the fourth quarter of 2025 and 4.3% for 2026.

“After a prolonged period of stagflation, the market seems to be showing signs of modest growth,” wrote Michael Posternak, chairman of PBAC, a New York-based rep firm. Posternak is also the author of the Business Barometer’s executive summary. “Fears of disruptive tariffs appear to be abating, the Energy Star Program looks like it might survive, and manufacturers’ growth expectations are more modest.”

Looking at sales by product category, tabletop items led the way with a 3.3% sales increase, followed by furniture at 2.6%, equipment at 1.9% and supply items at 1.5%.

On a regional basis, the Midwest led the way, posting a 1.3% sales increase, followed by the South and Northeast at 2.9% and Canada at 0.7%. Sales in the Western U.S. declined 1.4%.

In terms of quoting activity, 39% of reps reported a decline in this area, while 27% showed an increase. A total of 34% said there was no change in this area.

Looking at consultant activity, 62% of reps report no change and 17% report an uptick. Only 21% of reps report a decline in consultant activity.

Source https://fesmag.com/topics/the-latest-news/23150-reps-report-a-rosy-outlook-for-equipment-and-supplies-sales

Polar King Promotes Two
The changes aim to enhance efficiency and strengthen support across its parts and customer service operations

Walk-in manufacturer Polar King has made two staffing changes.

First, Debra Barnes, previously a customer service representative, will be transitioning into a new role within the production and parts department. In this position, Barnes will take a leading role in coordinating and managing part orders across all Polar King companies.

Additionally, Dominic Tippmann will step into the customer service representative role. Tippmann previously worked as Polar King’s sub-assembly supervisor for two years. Before that, he was an outside sales rep for Polar King Mobile.

Source https://www.fermag.com/articles/polar-king-promotes-two/

The Restaurant Store Adds Third Florida Location
The dealership expanded to Florida in 2024 and now operates stores in Orlando, Jacksonville and Davie.

The Restaurant Store, part of Clark Associates, will open its third Florida location this month. The 47,000 square-foot location is at 2750 Bridge Way, Suite 120 in Davie. It will be open to the public and employ 14 local employees.

The Restaurant Store, which offers thousands of items in-store and over 510,000 items online at TheRestaurantStore.com, opened its first Florida location in 2024 in Orlando. It then opened a second location this past August in Jacksonville. Overall, the division has locations in Pennsylvania, Delaware, Maryland and New Jersey, along with Florida, as well as distribution centers across the nation. The Davie store marks its 14th location.

“Florida has welcomed The Restaurant Store with open arms, and we’re proud to continue our growth with a third location in the Sunshine State,” says Hans Weaver, president of The Restaurant Store, in the release. “Customers from southern Florida who’ve traveled to our Jacksonville and Orlando stores will now enjoy the same great value and selection right in their own backyard.”

Source https://www.fermag.com/articles/the-restaurant-store-adds-third-florida-location/x

Tabletop & FOH

What’s ahead for restaurant menus?
BROOKLYN, NY. — Expect to see global flavors continue to influence menu trends, artificial intelligence use to alter dishes and menus, and protein and GLP-1 drugs reshape restaurant offerings in 2026. That’s according to the 23rd annual Baum + Whiteman Food and Restaurant Trends Forecast for 2026.
Specifically, the report forecasts a higher profile for cardamon, kimchi, “warm” spices, Caribbean and upscale Indian cuisine and regional wine bars and coffee houses.

“Most of the ethnic food we eat is pretty spicy because vast numbers of people are coming from palm-tree countries, so that’s in large measure influencing what we eat, and we all have become national ‘pepperheads,’” said Michael Whiteman, president of the food and restaurant consulting company. “You can do an interesting exercise, which I did a few years ago, but you can go to any of the food websites … and get the top 50 restaurants of the year — in Los Angeles, San Francisco, New Orleans — and what you’ll discover is what you used to call the American restaurant is somewhere fourth or fifth down the list.”

The global menu trend includes the addition of “warm spices,” such as cardamon, cinnamon, cloves and nutmeg, which Whiteman called “just as valid” as the others because they add flavor to a dish without a lot of heat.

Emerging cuisines
The report identified a surge of upscale Indian, new-wave Caribbean and international steakhouses as consumers seek new flavors and unusual food and beverage experiences.

The high-end Indian restaurants are moving from England and feature menus “unambiguously flavorful and regionally focused,” according to the report.

Caribbean ingredients and dishes are branching out from immigrant communities and appearing in menus featuring tropical staples such as roti, guava, plantains and jerk seasonings.

On the steakhouse side, some with “serious ethnic menus” are expanding by combining the familiar US steakhouse menu with an international one, according to the forecast. The results are premium Mexican, Argentine, Korean and Japanese steakhouses and Thai, Chinese and Israeli chophouses.

Integrating AI into menus
The forecast sees AI applications breaking further into the food and restaurant space and mentions the technology’s ability to come up with a menu item in six seconds. The tool also may address consumers using weight-loss drugs.
“If I were a restaurateur, I could ask AI to look at my menu and recommend three dishes that would be suitable for people who are on Wegovy, and I have every confidence that AI would have given me a good response, and generally AI would then ask me further if I’d like recipes for these dishes,” Whiteman said.

He noted that some positives about the technology for chefs who may be “lying awake nights wondering what (they’re) going to do with this weight-loss thing” include saving time, money and reducing food waste.
Restaurant companies, including big chains, are trying to address the GLP-1 issue, Whiteman said, and it’s likely to require menu overhauls and different messaging to acknowledge users of the medications without leaving out others.

“I don’t think anybody has made a big move yet in terms of redoing their menus, and it’s an issue that’s difficult to come to grips with because you really don’t want to have a section on the menu that says, ‘Here’s for GLP-1 users,’ so I think it’s going to take some innovation in developing the proper messaging,” he said, adding, “You might have a section called ‘high-protein bites,’ but you can’t distort what a menu is supposed to do by calling too much attention to that because there’s all the rest of us.”

Allergen and ingredient alerts
Menus in some California restaurants will be carrying allergen alerts starting next July, and chain restaurant menus in New York are currently posting symbols indicating excess sugar or excess salt, according to the report.
Whiteman said it’s an example of increasing state and local regulations that often target fast food.

“If you walk into a fast-food restaurant and there’s a dish with excess sugar in it or excess salt, there will be a symbol on the menu for it,” he said. “That symbol has to be no smaller than the largest letter describing the dish.”

If a diner wants to learn more, the New York law requires the restaurant to have an app describing the symbol, he said.

Whiteman said the internet “causes a lot of panic and fads” when it comes to food, and we’re currently seeing some of that play out with the ongoing controversies over seed oils and vegetable oils and how they and other food products are processed.

“I have two children, and when I’m with them and their friends, I discover that they really don’t understand processed food,” he said. “They don’t understand the difference between processed food that’s okay to eat and processed food that’s not.”

Reflections on evolving trends
In 23 years of producing the forecasts through travel, reading and research, Whiteman said the most profound change he’s seen is less freedom for consumers to choose where and what to eat.

“This sounds counterintuitive, but 23 years ago, consumers were making their own discoveries, egged on by the then-limited food media,” he said. “Since then, the tsunami of bloggers, critics, pseudo-critics, reservation apps, TikTok and influencers have exerted such a gravitational pull on the eating-out market that consumers aren’t aware how their choices have been subliminally predetermined, and this is one of the reasons why menus today are discouragingly similar.”

Source https://www.foodbusinessnews.net/articles/29380-whats-ahead-for-restaurant-menus

Dutch Bros leads with menu innovation and hospitality
Menu Talk: CMO Tana Davila shares how the fast-growing chain differentiates itself in the competitive beverage segment.

With an early focus on cold coffee, energy drinks and a flavor-forward menu, Dutch Bros has established itself as a leader in the increasingly competitive beverage segment. CMO Tana Davila joins the Menu Talk podcast to share how the brand combines menu innovation and hospitality to create a culture that connects with guests.

Customization continues to be a key trend valued by consumers, and Dutch Bros has long been at the forefront of that trend. The menu offers a large selection of coffees, lemonades, matcha, smoothies, shakes and the chain’s signature Rebel energy drinks, all of which can be customized. Davila describes how limited-time seasonal items are also a big draw, including summer’s colorful and refreshing mocktail-inspired drinks and the current line of holiday beverages. And an expanded food program is in test, designed to drive beverage sales and frequency throughout the day.

As CMO, Davila also prioritizes the hospitality side. She shares how Dutch Bros’ unique service culture is a differentiator and why community engagement is built into its mission. The Dutch Rewards Program also fosters a strong customer connection, she points out.

Listen as Davila talks about Dutch Bros’ push into the CPG space, how menu innovation is shaping up for the future and the plans for growth as the chain moves East from its West Coast roots.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.

Source https://www.restaurantbusinessonline.com/beverage/dutch-bros-leads-menu-innovation-hospitality

Menus offer a mixed bag this week
Taste Tracker: Auntie Anne’s, Smoothie King, Taco Bell, KFC, Milk Bar, Checkers, Del Taco, Krystal, Gott’s Roadside, Graeter’s, Velvet Taco and Paris Baguette headline restaurant menu news and trends.

Last-minute Thanksgiving packages, holiday-themed food and drinks, fan-created items, winter flavors, indulgent and healthy treats—you name it, and chain restaurant menus are ready to fill any need. Here’s a look at what’s trending this week.

The first Fan Style Menu debuted at Taco Bell, featuring three items created by guests. From over 40,000 submissions, Brock from Michigan, Sandra from Missouri and Kajol from Kentucky were selected for their originality and craveability. Brock’s California Crunchwrap features steak, seasoned fries and guacamole in Taco Bell’s signature grilled crunchwrap shell, while Sandra’s Cantina Craze is a spin on the Cantina Chicken Crispy Taco with creamy jalapeño sauce, lettuce, tomatoes and sour cream. Kajol’s Burrito Bliss is a vegetarian combo of seasoned rice, refried beans, pico de gallo, tortilla strips and avocado ranch wrapped in a flour tortilla and grilled.

Smoothie King is blending holiday flavors with health goals through two new seasonal smoothies. The Holiday Pecan Delight combines butter pecan ice cream, date powder, almond butter and protein blend with super grains and cinnamon, while Apple Cinnamon Cheer features bananas, apple juice, oat milk, plant-based protein, almonds and cinnamon. Both pack over 10 grams of protein.

Auntie Anne’s Sparkleberry holiday offerings.

Y2K nostalgia is the force behind Auntie Anne’s Sparkleberry Lemonade holiday campaign. The chain is taking guests back to the year 2000 with the rollout of two sparkling beverages: Sparkleberry Spritz made with Sprite and blueberry flavor, and Sparkleberry Mixer, a shimmering version of the Original Lemonade. The Y2K-inspired promotion includes quirky merchandise like “Sparkleberry Smittens”—a mitten designed for cozy sipping—and an XXL scarf for two.

Christina Tosi, founder of famous dessert destination Milk Bar, is partnering with McCormick spice company on a new limited-time cookie. The McCormick x Milk Bar Eggnog English Toffee cookie is inspired by the holiday tradition of eggnog and the buttery crunch of English toffee. To celebrate the launch, select Milk Bar locations nationwide will give away complimentary cookies on National Cookie Day (Dec. 4), and the Eggnog English Toffee Cookie will be on sale for $4 at the same locations from Nov. 28-Dec. 31.

KFC is positioning itself as the anti-turkey alternative with its new $25 Extra Crispy Festive Feast and “Cluck Turkey” campaign. The feast includes an 8-piece bucket of Extra Crispy fried chicken, biscuits and two large sides of mashed potatoes, along with KFC’s first-ever Gravy Flight featuring three flavors: Signature Brown, White Peppercorn and new Southwest Cheddar Gravy. The chicken chain is also bringing back its Personal Pot Pie for $4.99, marketing it as a “pie-solation” comfort meal for solo dining moments during the hectic holiday season.

The Gravy Flight at KFC.

A new limited-time Fiery Lime wing sauce is Wingstop’s way of breaking with holiday flavor traditions. The bold flavor combines red chili heat with tangy lime zest, inspired by margaritas rather than seasonal pumpkin and peppermint offerings. The sauce captures “the lime and chili kick” of spicy margaritas, according to Larry Beulah, Wingstop’s head of culinary and R&D.

The Wednesday debut of the next season of “Stranger Things” inspired Velvet Taco to re-introduce the Chicken & Waffle Taco. The menu item ties into the starring role of Eggo waffles in the series. The taco combines chicken tenders, peppered bacon, peppercorn gravy and green apple slaw in a signature waffle tortilla, finished with maple syrup and red chile aioli. New to the menu are catering Party Packs designed for group dining, feeding 5-15 guests with mix-and-match taco options starting at $75.

Velvet Taco ties in its Chicken & Waffle Taco to the new season of “Stranger Things.”

Shredded Beef Birria returns to Del Taco locations in Utah and one unit in Mesquite, Nevada, through Dec. 29. The limited-time menu features the slow-cooked beef in street tacos, grilled combo burritos, quesadillas and birria ramen, all served with a side of rich consommé for dipping and topped with fresh onions and cilantro.

The 2025 Winter LTO menu has launched at breakfast-and-brunch chain Broken Yolk Café. It includes a mix of savory and sweet flavors, including Tres Leches French Toast, the Morning Jam & Gouda Croissant Sandwich and Barbacoa Flatbread Tacos. To sip, there’s a Spanish Latte and classic Peppermint Mocha Latte.

Krystal has expanded its catering options on the heels of its Patty Melt line extension. The chain recently upgraded its Classic Patty Melt recipe, which includes a 3-ounce burger patty, caramelized onions and melted American cheese served on buttery, toasted bread, and debuted the Chipotle Patty Melt and Chipotle Bacon & Egg Patty Melt. Through Dec. 1, Krystal is running Sackful deals offering a dozen Regular sliders for $12 or Cheese sliders for $15.

The seasonal catering trend continues at Dillas, where the Primo Nacho Bar just launched. The build-your-own catering experience transforms the chain’s signature quesadillas into a shareable nacho format that features Dillas’ grilled-to-order ingredients and scratch-made sauces in a customizable nacho setup. The new catering option is priced at $85 and feeds 10 people.

Cookies are sprinkled in Christmas and Hanukkah colors at Gott’s Roadside.

Seasonal specials are rolling out at Gott’s Roadside through the holidays. Current offerings include a French Dip Sandwich with house-braised beef, caramelized onions, Gruyère and horseradish cream on a butter-toasted roll with au jus and Waffle Fries topped with garlic mayo, crispy shallots, parsley and lemon zest. Starting Dec. 1, holiday-themed items launch, including a Candy Cane Shake. Location-specific offerings include fresh-baked Holiday Cookies with Christmas and Hanukkah sprinkles at the Ferry Building location, and Hot Chocolate made with Guittard drinking chocolate at Ferry Building and St. Helena locations.

The $5 Pretzel Pubster Combo leads a new value-focused menu at Checkers & Rally’s. The limited-time deal features the Pretzel Pubster Burger with two beef patties, melted beer cheese with bacon crumbles, American cheese, mayo and crispy onions on a toasted pretzel bun, plus seasoned fries and a drink. The chain is also rolling out additional pretzel-bun options with the BBQ Pretzel Buford, featuring two beef patties, bacon, crispy onions, sweet and smoky barbecue sauce and mayo. Dessert and wing offerings include Fried Strawberry Cheesecake Bites and Classic Wings, served with new Frank’s Stingin’ Honey Garlic Sauce.

The Holiday Cake Collection rolled out nationwide at Paris Baguette, featuring over 10 cakes with themed flavors and celebratory designs. Included in the selection is the new Holiday Chocolate French Roll Cake as well as returning favorites, such as the Penguin Pond Chocolate Cake and Winter Village Chocolate Hazelnut Cake with Nutella. Meanwhile, the Thanksgiving Cake Collection continues through Sunday, with a Fig Jam & Cream Layer Cake and Cookie Butter Topped NY-Style Cheesecake on offer.

Graeter’s Holiday Flavor Collection of ice creams.

Ice cream gets into the seasonal spirit at Graeter’s with the release of the 2025 Holiday Flavor Collection. Included in the ice cream flavor lineup are Cozy Hot Cocoa, Crème Brûlée and Spirited Eggnog, as well as returning favorite, Peppermint Stick, and signature Black Raspberry Chip. Each pint comes in Graeter’s new packaging, which commemorates the brand’s 155 years of selling premium ice cream.

Clementine’s takes a different approach with its Holiday Cookie Exchange Ice Cream Collection, a collaboration with six pastry chefs around the country. There’s ice cream patterned after Abi Balingit’s Filipino-inspired Pandan Polvoron Raspberry Cheesecake Cookie, Anna Gordon’s Cranberry Vanilla Linzer and Fany Gerson’s Mexican-Jewish Chipotle Cherry Rugelach, among others. The collection is available for a limited time at the chain’s ice cream parlors or shipped through Goldbelly.

The Dubai chocolate trend has arrived on the menu at Frutta Bowls. The chain known for its acai bowls and smoothies is offering a Dubai Chocolate Bowl layered with cacao sorbet, granola, banana and strawberries, then topped with cacao nibs, pistachio cream and kataifi. There’s also a Dubai Chocolate Smoothie with an oat milk and chocolate sorbet base, Mocha made with cold brew and Protein Bites formed from granola, peanut butter, honey, chocolate, whey protein, cacao nibs, pistachio cream and kataifi.

The Dubai chocolate trend hits Frutta Bowls.

Creamy Parm Sauce is the latest sauce option at Donatos Pizza. The tomato sauce alternative is topping two pizzas: Chicken Vegy Parm with sliced chicken breast, Roma tomatoes, green peppers, onions, fresh mushrooms, baby spinach, smoked provolone and Romano, and Bacon Spinach Parm with Creamy Parm Sauce, baby spinach, bacon, caramelized onions, smoked provolone, Asiago and Romano.

A catering program launched at Round Table Pizza to feed holiday crowds. Four bundles are on offer, including the Noble Spread with a large specialty pizza, two one-topping pizzas, 12 wings, 12 Twists and two Family Garden Salads. Other packages combine wings, twists, pizzas and salads in different variations.

Queso takes center stage at Farmer Boys.

Queso Poblano is Farmer Boys’ nod to the season, with a limited-time menu of four items served all day long. There’s a Queso Bacon Breakfast Burrito, Queso Hog Heaven Breakfast Burrito with bacon, sausage and ham, Queso Fries and Queso Hash Browns. The burritos each have three eggs, American Cheese, hash browns, house-made salsa and the queso poblano as well.

Over at OldChicago Pizza + Taproom, guests can indulge in new appetizers and pastas. There’s Firecracker Shrimp served over wonton chips and sprinkled with scallions, Grilled Chicken Fettuccine Alfredo and Shrimp & Andouille Pasta with cavatappi noodles in Alfredo sauce with sauteed garlic, red peppers and grilled zucchini. A Strawberry Paradise Stacked Soda is the chain’s nod to the dirty soda trend.

Through Jan. 5, Bad Daddy’s Burger Bar has a holiday menu filled with comfort. There’s a Short Rib Stack Burger topped with red wine-braised beef and horseradish mayo and Brie & Bacon Bites, baked pastry stuffed with brie and bacon, then dusted with powdered sugar and served with housemade cranberry cream sauce. Also on the menu is a Candy Cane Shake, North Pole Nightcap Martini and Chocolate Oreo Crunch Cheesecake.

Source https://www.restaurantbusinessonline.com/food/menus-offer-mixed-bag-week

Food & Beverage

How the global cocoa shortage is pushing the chocolate industry toward sustainable innovation
Chocolate, long considered a comfort food, is now facing a growing crisis. The global appetite for chocolate shows no sign of slowing, with 95 percent of British consumers regularly indulging and 80 percent eating it weekly, but the industry that produces it is under unprecedented strain. The cocoa shortage of 2025, coupled with worsening climate conditions and fragile global supply chains, has pushed chocolate to the brink of transformation.

Once a commodity marked by abundance, chocolate is becoming more volatile in price and availability. In June 2024, global cocoa supplies dipped to critical levels, leading to a surge in costs and a steep 50 percent price increase across much of Western Europe. These pressures are not short-term fluctuations but reflect deeper structural problems tied to climate change, outdated production systems and the ethical fragility of cocoa farming.

Climate change and the cocoa crisis
Cocoa production is dominated by West Africa, where countries such as Côte d’Ivoire and Ghana account for roughly 70 percent of the global supply. This region, often referred to as the cocoa belt, is increasingly vulnerable to climate-related disruptions. Rising temperatures, irregular rainfall, droughts and flooding are all damaging cocoa yields and reducing bean quality.

Farmers, often working with limited resources and technology, are struggling to adapt. Many are reliant on traditional growing practices in areas where deforestation has further degraded the land. As yields drop, the global cocoa shortage deepens, driving higher prices and raising alarm among major chocolate producers.

Projections suggest the situation could worsen without rapid intervention. The World Wildlife Fund reports that cocoa farming is a leading driver of illegal deforestation in West Africa. As land becomes less productive, the pressure to clear more forest increases. This ecological feedback loop contributes to the same climate problems it suffers from, creating a cycle that undermines long-term viability.

Uncovering the ethics behind the sweetness
Beyond environmental strain, the chocolate supply chain is beset by social and ethical issues. Most cocoa is produced by smallholder farmers working under economically precarious conditions. Wages are often low, and many producers rely on informal networks of middlemen that obscure supply chain transparency.

This opacity allows environmental abuses and labor violations to persist largely unchecked. In 2022, global food conglomerate Mondelēz International, owner of brands such as Cadbury and Oreo, was accused of using child labor in its cocoa harvesting operations. Such incidents are not isolated, and the lack of reliable traceability makes accountability elusive.

Traceability issues also hinder sustainability efforts. Without clear visibility into where and how cocoa is sourced, chocolate companies cannot confidently certify ethical practices or address deforestation risks. As a result, even well-intentioned sustainability initiatives struggle to make a measurable impact.

Rethinking chocolate for a sustainable future
In response to the cocoa shortage and its cascading effects, the industry is now exploring alternatives. Some of the most promising developments involve reducing waste from cocoa itself. Nestlé, for example, recently introduced a method to use more of the cocoa fruit, including parts like the pulp and placenta, to create a more efficient chocolate product with less waste and potentially lower environmental impact.

Other companies are taking a more radical approach. Cocoa-free chocolate is gaining momentum, with startups and researchers developing alternatives that mimic both the flavor and the functional benefits of cocoa. Betta Choc has developed a blend using date seeds and mycelium that claims to deliver the mood-boosting effects of traditional chocolate. German company ChoViva uses fermented sunflower seeds, while California-based Voyage Foods is experimenting with grape and seed-based formulations.

Fava beans, long used in plant-based food innovation, are also entering the chocolate space. Startup Nukoko has partnered with ingredients manufacturer Döhler to develop a cocoa-free chocolate using fermented fava beans. Meanwhile, some researchers are even investigating lab-grown, cell-based chocolate that replicates the key chemical compounds found in cocoa.

Improving supply chain transparency is another critical step. Enhanced certification standards, blockchain tracking and direct trade models are being tested to ensure that cocoa is ethically sourced and fairly compensated. In the field, hand pollination and soil regeneration techniques offer the potential to support more resilient cocoa yields.

Innovation or decline
The chocolate industry has reached a turning point. Without significant adaptation, it risks becoming increasingly unsustainable, both economically and environmentally. The global cocoa shortage of 2025 may be a warning shot, but it has also become a catalyst for innovation.

Source https://foodchainmagazine.com/how-the-global-cocoa-shortage-is-pushing-the-chocolate-industry-toward-sustainable-innovation/

Survey: 55% Of Americans Prefer Canned Cranberry Sauce
Stop & Shop released survey results revealing that 55 percent of Americans prefer canned cranberry sauce with ridges at Thanksgiving, compared to 31 percent who favor homemade versions.

The Quincy, Massachusetts-based retailer surveyed adults ages 18 and older across Massachusetts, Rhode Island, Connecticut, New York and New Jersey to gauge cranberry sauce preferences.

The survey found 63 percent of respondents consider cranberry sauce a must-have for Thanksgiving meals, while 28 percent call it nice but not essential. Just 10 percent said it shouldn’t be served.

Among consumers who serve canned cranberry sauce, 59 percent cut it along the can lines, 15 percent present it whole without cutting and 10 percent mash or mix it.

Taste (40 percent) emerged as the main factor influencing cranberry sauce preference, followed by nostalgia and family tradition (33 percent), texture (12 percent) and convenience (4 percent).

Leftovers and other preferences
The survey revealed 49 percent of respondents said cranberry sauce should always appear on leftover Thanksgiving sandwiches, while 31 percent said sometimes and 20 percent said never.

A majority, 84 percent, said they enjoy Thanksgiving dinner itself more than leftovers the next day, compared to 16 percent who prefer leftovers.

Stuffing, at 20 percent, ranked as the Thanksgiving dish people indicated they could most live without.

Americans consume about five million gallons of cranberry sauce during Thanksgiving and throughout the holiday season, whether canned or fresh, jellied or whole berry.

Stop & Shop stocks private and national brand varieties of jellied and whole canned cranberry sauce alongside fresh cranberries in produce sections. The retailer is offering a Thanksgiving feast (that includes canned cranberry sauce) for a family of 10 for less than $40 this holiday season.

An Ahold Delhaize USA company, Stop & Shop operates more than 350 stores throughout Connecticut, Massachusetts, Rhode Island, New York, and New Jersey, employing nearly 50,000 associates.

Source https://theshelbyreport.com/2025/11/25/survey-55-of-americans-prefer-canned-cranberry-sauce/

Convenience stores are in a unique position to meet growing demand for premium coffee experiences
Younger consumers are driving rise of espresso-based beverages, according to Costa Coffee report

Convenience stores are uniquely positioned to meet the growing demand for premium coffee experiences as consumer preferences evolve, according to The Coffee Convenience Revolution: Insights for the Next Wave, a new report from Costa Coffee that highlights national trends and proprietary Costa Coffee insights.

There is a clear opportunity: Younger consumers are driving the rise of espresso-based beverages and seeking fast, fresh and clean coffee solutions, Costa Coffee, which is owned by Atlanta-based Coca-Cola, said in the report.

“With the right setup, convenience retailers can tap into this momentum and deliver quality coffee that keeps consumers coming back,” the report said.

Calling espresso a “national trend,” Costa Coffee said 43% of people surveyed drank an espresso-based beverage (latte, cappuccino, espresso, etc.) in the last week, which was up 6 percentage points since 2020. This stat is from the National Coffee Data Trends Report 2025 + Fall Update.

The biggest espresso fans are those ages 25 to 39, 55% of whom tried an espresso-based beverage in the last week, according to the same report.

Sixty-five percent of those surveyed said they have tried specialty coffee at gas stations/convenience stores, and more than 50% of all urban and suburban dwellers integrate convenience-store coffee into their daily routines, according to the Costa Coffee Suzy Speaks Convenience Retail National Study from August.

The top two drivers are:

Speed and convenience: 75% of those surveyed cite this as the No. 1 reason
Perceived good value, especially in the 18–45 demographic
Consumers are seeking out perceived value, with 65% saying promotions and deals motivate purchase, according to the report, which adds that this figure rises in the South to 80%.

The most appealing bundles are coffee and pastry, 46%, coffee and breakfast sandwich, 42%, and coffee and fuel promotion, 39%.

Using live data from its cellular connected equipment, Costa Coffee said it knows exactly what consumers are drinking—and when. Most drinks peak between 6 and 10 a.m. However, both lattes and espresso have an additional peak between 2 and 4 p.m., “perfectly timed for a snack bundle,” Costa Coffee said.

The Costa Coffee drink mix across all convenience-store locations is:

Latte: 19.8%
Cappuccino: 18.6%
Hot chocolate: 13.1%
Coffee: 11.9%
Mocha: 11%
Espresso: 8.3%
Coffee with milk: 5.8%
Cortado: 4.6%
Espresso macchiato: 3.8%
Flat white: 3%

Finally, cleanliness and safety are “non-negotiable for all shoppers,” Costa Coffee said. The perfect coffee station has clean, spotless counters; is fast and customizable; has a friendly staff presence; has fresh snacks nearby; and is on the customer’s app.

Source https://www.cspdailynews.com/foodservice/convenience-stores-are-unique-position-meet-growing-demand-premium-coffee

HVAC & Plumbing

Data Center Cooling Solutions for a Greener Future
COOLING PROTOCOL: Big Tech is pouring billions into new data centers, but the real innovation is happening in the mechanical room.

November 27, 2025 – The rapid expansion of the data center industry, fueled by cloud-based services and data-intensive technologies like AI, has led to growing energy demands and environmental challenges. In fact, data centers currently consume up to 1.5% of global electricity, up nearly 12% per year over the past five years.

Key cooling innovations—such as immersion cooling, adiabatic systems, and natural refrigerants—are helping to address these issues by improving energy efficiency, reducing water use, and minimizing environmental impact. Additionally, strategies to repurpose excess heat are transforming waste into valuable resources. Advanced cooling solutions are critical for ensuring data centers remain reliable, sustainable, and adaptable to future demands.

The Importance of Reliability
Fault-free, efficient cooling systems are essential for the continuous operation of data centers. Even a brief period of downtime can have major financial consequences for data centers’ corporate end users. According to one estimate, an outage costs businesses hundreds of thousands of dollars per hour on average, rising to as much as $6 million per hour, depending on the industry. A critical factor in maintaining reliability is the performance of a data center’s cooling system. High temperatures can damage IT cooling equipment, leading to costly failures.

Efficient thermal management, on the other hand, ensures that electronic components operate within their optimal temperature ranges. To achieve this, advanced testing processes are essential. Laboratories dedicated to cooling technologies perform rigorous analyses to validate components’ resistance to wear and environmental stressors, such as corrosion. Techniques like salt spray testing and digital microscopy assess how materials will withstand various conditions over time.

By leveraging engineering expertise and comprehensive testing, cooling systems can be optimized during the design phase to meet the unique demands of data centers. This approach not only improves system performance but also ensures dependability in mission-critical applications.

Tailoring Cooling Solutions for Every Data Center Need
Cooling systems must adapt to the wide range of data center configurations, from small, on-premise computer rooms to massive hyperscale facilities housing thousands of servers. The diversity in data center designs and requirements necessitates flexible and efficient cooling solutions.
The ongoing expansion of data center infrastructure underscores this need. Big Tech companies are investing billions to construct facilities across the U.S. This widespread growth highlights the importance of tailoring cooling systems to meet the specific demands of each facility.

Addressing Sustainability in Data Center Operations
Data centers are responsible for 2% of global greenhouse gases, and there is growing pressure both within and outside the industry to reduce their harmful impact on the environment. In Europe, initiatives like the Climate Neutral Data Centre Pact aim to achieve net-zero operations by 2030. Regulatory measures, such as the EU’s new Energy Efficiency Directive and proposed U.S. climate-related disclosure rules, further emphasize the push for greener practices in data centers.

Three cooling solutions gaining significant momentum are immersion cooling, adiabatic cooling, and natural refrigerants. Each offers unique benefits that help reduce energy consumption, minimize water use, and lower greenhouse gas emissions—critical factors for ensuring the long-term viability of data centers.

Getting Efficient with Immersion Cooling
Immersion cooling involves submerging servers in a dielectric fluid that efficiently conducts heat without the use of electricity. This approach delivers significantly greater energy efficiency, and a smaller carbon footprint compared to traditional air-based systems, transferring heat away from servers up to 1,200 times more effectively.

Technologies like immersion cooling and direct chip cooling are becoming more common as energy density increases. These technologies can also allow systems to operate at higher temperatures without the need for compressors. This results in simpler, more energy-efficient operations. As data centers continue to expand globally, these innovations are poised to play a vital role in balancing operational growth with environmental responsibility.

Saving Water with Adiabatic Cooling
Water scarcity is an increasingly urgent global issue, driven by rising demand, pollution, and the effects of climate change. As a result, there is increasing pressure, both regulatory and ethical, on companies to do all they can to cut water consumption. There is also a financial imperative– the laws of supply and demand apply equally to Earth’s most precious resource, and water prices are rising for many.

Adiabatic cooling systems offer a viable solution for industries looking to cut water consumption without compromising efficiency. These systems use pre-cooling humidification pads that activate only when ambient temperatures exceed a certain threshold. Intelligent control mechanisms ensure precise monitoring of water application, fan speed, and environmental conditions, enabling maximum efficiency while conserving resources.

Using Natural Refrigerants
Natural refrigerants—such as ammonia, propane, and carbon dioxide—are emerging as sustainable alternatives to synthetic options, driven by their minimal environmental impact. The phasedown of hydrofluorocarbons (HFCs) under the U.S. AIM Act has accelerated the industry’s transition to these natural solutions, which have little to no global warming potential (GWP) and do not deplete the ozone layer.

Operationally, natural refrigerants can also provide performance advantages. They are highly efficient, and their availability and lower risk of future restrictions make them a cost-effective, future-proof choice for data centers and other industries looking to invest in long-term solutions that balance sustainability with economic considerations.

Making the Most of Data Centers’ Excess Heat
The substantial heat generated by data centers is often seen as a byproduct, but it is increasingly viewed as a valuable resource in sustainability initiatives. In Germany, the recently passed Energy Efficiency Act requires data centers to actively reduce waste heat and integrate reused energy into heat networks. Similar regulations may be introduced in other parts of the world, especially in Europe, where district heating networks are well established.
As the demand for data centers grows alongside the need for sustainable energy practices, waste heat utilization will play an increasingly significant role in achieving both operational efficiency and environmental goals.

Looking Ahead to Smarter Cooling Solutions
Meeting the evolving cooling needs of data centers requires a focus on energy efficiency, reliability, and adaptability. Innovative systems and technologies, like immersion cooling, adiabatic cooling, and the use of natural refrigerants, are essential to optimize plant designs while addressing sustainability challenges. By prioritizing advanced cooling strategies, operators can ensure efficient performance, reduce environmental impact, and support the long-term growth of the data center industry.

Source https://www.achrnews.com/articles/165544-data-center-cooling-solutions-for-a-greener-future

From A2L Chaos to AI Tools: Key Takeaways from the 2026 AHR Expo
2025 was defined by a difficult A2L rollout, shifting tax credits, more workforce woes, and AI tools
at every turn. For many in the industry, the past few years have felt like controlled chaos, and the
2026 AHR Expo Trend Report more or less confirms that sentiment.

Composed of perspectives from manufacturers, distributors, associations, and technicians, the
report paints a picture of a fast-moving industry and re-emphasizes that those waiting for things to
settle down are going to be waiting for a long time.

The A2L Transition Is Mostly in the Rear-View Mirror, Fallout Still Ongoing
On the equipment side of things, the report shows that the A2L transition is mostly complete —
HARDI’s data indicates that by July 2025, A2L units represented 86% of distributor sell-through,
with R-410A down to 14%. That is a near-complete channel flip in a short window.
At the same time, the report notes that R-454B shortages and tariff debacles are still hammering
the supply chain and exposing how difficult it is to forecast when everyone is scrambling to change
refrigerants at once.

“2026 will test the industry’s ability to adapt as much as it will reward those who’ve learned from
the past two years,” said Talbot Gee, CEO of HARDI. “The refrigerant shortages of 2025 exposed
the cost of weak forecasting and breakdowns in communication across the supply chain, but they
also sharpened the industry’s awareness of what coordinated planning requires.”

HARDI’s commentary points out that tariffs and weak late-2025 cooling demand have left many
distributors long on inventory and under margin pressure — and that has a way of trickling down
to contractor pricing and terms.

Contractors would probably agree the rollout was messy even if, as PHCC notes, customer
acceptance ended up being stronger and faster than many feared.

Cindy Sheridan, CEO of PHCC, stated that “last year’s concerns for acceptance of new products
brought forth by the refrigerant transition were proven to have been overstated. Prompt market
acceptance of A2L products has created other supply side concerns for equipment and refrigerant
availability, prompting more repair of existing systems than is typical for most contractors.”

Evolving Incentives, Other Reforms
IRA tax credits were a part of many contractors’ sales playbooks, but that’s coming to an end. With
credits like 25C ending Dec. 31, 2025, contractors need to communicate that to homeowners — and
maybe leverage it into some quick year-end sales.

“With uncertainty around energy efficiency tax incentives set to expire at the end of 2025, there is
an opportunity to work with building owners to act now … and take advantage of tax benefits while
they’re still available,” Sheridan said

David Rames, senior product manager at Midea, said that since AHR Expo 2025, the One Big
Beautiful Bill Act (OBBBA) has reduced the value of federal incentives like 25C and 45L, prompting
a shift toward more affordable, installation-friendly heat pumps that still qualify for strong state
and utility rebates, with up to $10,000 available in some areas.

The report also notes that EPA is sunsetting the Energy Star spec for central air conditioners
effective February 1, 2026, which could change how familiar labels show up on some equipment.
Meanwhile, PHCC and others are pushing for reform of EPCA and more predictable efficiency
rulemaking cycles, because constant step-ups and overlapping programs are burning out both
contractors and customers.

Heat Pumps and Electrification More of a “Default”
One of the report’s most consistent findings is that heat pumps are no longer a niche — ESCO
highlights the rapid shift toward higher-performance, cold-climate equipment and emphasizes that
the myth “heat pumps don’t work when it’s cold” has been debunked by modern inverter-driven
systems and vapor injection technology.

John Schneider, president of Copeland’s Americas Business, said decarbonization has become one
of the most critical priorities in the HVACR industry.

“This includes the electrification of heating and cooling systems, transitioning to more
environmentally friendly, low-global warming potential (GWP) refrigerants, and safeguarding food
and pharmaceuticals through an efficient and sustainable cold chain,” Schneider said. “The
industry’s shift toward low-GWP refrigerants, including A2L classified refrigerants CO 2
and R-290, demonstrates a clear commitment to aligning heating and cooling technologies with environmental
standards and mitigating impact to the environment.”

For many contractors, that decarbonization push is showing up as a very practical question: how to
make heat pumps work economically and reliably in a wider range of climates and applications.
The heat pump is also being increasingly paired with other gas systems to provide customers with a
reliable alternative that’s driving down operational costs.

“Dual fuel systems that combine electric and gas energy sources provide a flexible opportunity to
drive efficiency and lower operating and utility costs for both commercial building teams and
homeowners,” Bosch noted. “Using this combination, building operators and homeowners can gain
the advantages of electrification by using a heat pump for cooling and heating when the ambient
conditions are conducive. If outdoor conditions drop below the heat pump’s operating range, the
system will seamlessly transition to a gas furnace as auxiliary backup heating to maintain efficiency
and comfort.”

AI All Around
AI, IoT, smart controls, and the like are going to continue to march into every corner of the
industry.

HARDI called AI “one of the most transformative forces shaping the HVACR industry.
“Its ability to enhance forecasting, optimize energy efficiency, and strengthen supply chain
visibility is already redefining how businesses operate,” HARDI said. “As the industry moves
further into the refrigerant transition, AI will play an even greater role — helping companies
anticipate demand changes, manage compliance requirements, and adapt seamlessly to evolving
standards.”

In the field, techs are saying AI can’t be ignored.
“What I hear every day from techs, trainers, and contractors is the same: we need to step up our
game,” said Trevor Matthews, founder of Refrigeration Mentor. “AI is becoming a tool we can’t
ignore — whether it’s helping with diagnostics, flagging system issues early, or supporting newer
techs in the field. But AI isn’t replacing people. It’s enhancing them. And to make that work, we
need solid training — real training that builds confidence, not just theory.”

Workforce Woes Won’t Go Away
Probably the least surprising finding in the report is that the workforce issues aren’t going away,
and things are likely to get more difficult.

ESCO cites Bureau of Labor Statistics data that roughly 40% of skilled trades workers are expected
to retire in the next decade, while birth rates remain below replacement, and RSES notes that as
knowledge demands go up, program hours are going down, and some employers still think they
can put a “green” worker in a truck within weeks.

PHCC highlights progress on making Pell Grants available for short-term vocational training and
continues to press for strong WIOA funding.

ESCO and RSES both stress that training is no longer optional if the industry wants advanced heat
pumps and A2Ls to work as advertised.

Meanwhile, manufacturers like Midea and Rheem are investing in regional showrooms, academies,
and trade-school partnerships specifically to get contractors’ teams hands-on with new
technology.

Clifton Beck, manager of digital media at the ESCO Group, said these workforce issues are going to
compound as consumer sentiment continues to shift from gas furnaces to heat pumps.

“The key element holding back its growth is the lack of qualified HVACR professionals who
understand higher-performance heat pumps,” Beck said. “Today’s heat pumps are complex and
sophisticated. Incorrect installation, and/or poor service leads to inefficiency, reduced lifespan,
and disenfranchised consumers. That’s why training and certification are no longer optional —
they’re mission critical.”

Source https://www.achrnews.com/articles/165535-from-a2l-chaos-to-ai-tools-key-takeaways-from-the-latest-ahr-trend-report

Controls Engineering & IoT

How AI is reshaping the restaurant labor model
During a panel at RFDC, executives from Taco Bell and Jack in the Box shared their expectations for the technology

AI is certainly a baffling concept for those whose traditional skillsets are food and service. That said, it’s here to stay and it’s finding its way into just about every facet of the restaurant business.

How and where AI is most effective, however, varies by concept and two leaders in the space — Taco Bell and Jack in the Box — are trying to demystify those answers.

During a panel at the recent Restaurant Finance and Development Conference in Las Vegas, Jack in the Box’s chief technology officer Doug Cook and Taco Bell’s vice president of technology and business management Birju Amin admitted that the industry faces a “seismic shift” as AI has the potential to fundamentally reshape the business. Moderated by Luke Fryer, founder of the AI platform Harri, the panelists said that perhaps the biggest potential for AI at this point in time is with labor models amid rising wages and margin pressures.

For starters, Amin said Taco Bell looks at any AI application through a restaurant general manager’s lens.

“We want it to surface at the right moment in the right way for RGMs and team members and we want it to be integrated (with all of Taco Bell’s systems),” he said.

An example where this “surfacing” applies is with kiosks, which can send alert notifications in the workflow if a customer is paying with cash.

Cook added that AI can’t be disruptive to employees, or it won’t be embraced.

“The RGM is the most crucial job and the hardest in a restaurant. How do we make that individual’s life easier? We take that as our baseline and combine it with every other piece of data to imagine managers knowing what they need to know when they need to know it,” he said.

Cook said he thinks of AI as “alerting and reporting on steroids,” letting managers know what’s going on in real time versus having them piece together everything manually.

“We’re always moving fairly fast trying to get new technology into restaurants,” Cook said. “To generate confidence with operators is to come alongside them. Be patient with new technologies. Often, (operators are) intimidated or will say, ‘I know how to run a restaurant, build schedules, I don’t need a system.’ Generate confidence and show them what the technology says is your ideal schedule.”

Taco Bell’s GMs have been open to adopting new models, but they also prefer to understand the “why” behind it, Amin said. When the company added recommended ordering, for example, managers tended to adjust those outputs.

“They relied on their intuition and were constantly adjusting because they know their customer base,” Amin said. “We have to sit down with them and show them the data — show them that this is what the model suggested and if we left it there, here’s what food costs would be.”

Perhaps the biggest opportunity from AI in the not-so-distant future, however, is with the labor model. Cook said Jack in the Box is “running labor just to meet numbers, and guests and employees suffer from it.”

“We’re bullish on how tech can optimize labor deployments. In most cases, we’re already running so thin to meet numbers versus focusing on guests and employees,” he said. “I’d like to see us use this tech to figure out how to add or redeploy labor in the right spot so we can build sales.”

Because of AI, the conversation is picking up about how to build sales and profits, and moving away from cost cutting through labor.

“We are getting more precision around the labor model,” Amin added. “The objective is to get to a point where you show general managers that your late-night shift would be more profitable if you added labor, even at the cost of added labor. The benefit of AI and all the data it produces is you can get precise, and every restaurant can have a unique labor schedule based on a common labor model that can learn over time.”

Related:How Big Dave’s went from Atlanta gas station to national franchise success

Both Jack in the Box and Taco Bell are strong late-night brands, so such precision is important to ensure nocturnal customers get a consistent experience. They’ve even started leveraging AI-generated data to create optimum late-night menus to bolster the profit-and-loss statement.

“That’s the beauty of AI models — they just keep learning,” Cook said. “It’s incumbent on us to identify factors location by location and build ideal schedules.”

Amin added there are human elements you can feed AI models as well, like if two employees don’t like working with each other — things only the manager knows at this point. All of these inputs are creating optimism that the industry will get to a one-click schedule process sooner than later, especially as the AI-native Gen Alpha demographic starts to join the workforce.

“They have a different level of expectation,” Fryer said. “They will expect a single-click schedule.”

The panelists said the industry is about 90% there, but the last 10% or so will take more time to build managers’ trust and receive their inputs.

“I don’t think we’re that far away. We have all the data we need to change the curve,” Cook said. “If we can give managers one less thing to worry about, they’ll be able to do their jobs better, which is what we want.

“I want to use tech to optimize costs and to put the right person in the right place at the right time. Using technology to drive topline growth is what I’m looking forward to. We’re never going to get there by cutting dollars out of the workforce, but rather by taking a different approach. We’re still in the people business.”

Contact Alicia Kelso at Alicia.Kelso@informa.com

Follow her on TikTok: @aliciakelso

Source https://www.nrn.com/quick-service/how-ai-is-reshaping-the-restaurant-labor-model

VOICEplug AI links with OpenTable for voice-led reservations
The integration enables operators to handle reservations and booking enquiries via conversational voice AI in 20 countries.

VOICEplug AI has entered a global integration agreement with restaurant technology provider OpenTable.

The agreement allows operators that use both systems to handle reservations and booking enquiries via conversational voice AI in 20 countries.

The integration will be available in Australia, Brazil, Canada, France, Germany, Hong Kong, Ireland, Italy, Japan, Mexico, the Netherlands, Portugal, Saudi Arabia, Singapore, Spain, Taiwan, Thailand, the United Arab Emirates, the UK and the US.

The integration supports multiple local languages.

According to VOICEplug AI, the integration with OpenTable will help synchronise live table availability, automate reservation handling and reduce the need for manual processes.

The AI-led service can field several calls at once, issue immediate booking confirmations, manage cancellations and waiting lists, and route private-event enquiries to staff.

The integration is positioned to provide round-the-clock automated responses for calls, and to ease pressure on front-of-house teams during busy trading periods.

It also enables OpenTable users to access data on call volumes and reservation trends.

VOICEplug AI CEO Jay Ruparel stated: “Hospitality begins with the first call and too often, that call goes unanswered.

“Our partnership with OpenTable enables restaurants to engage guests instantly, automate reservations and deliver hospitality that scales globally.”

Part of Booking Holdings, OpenTable works with 60,000 restaurants worldwide.

In November 2025, AI communications provider Hostie connected its system with OpenTable, enabling restaurants to use voice technology to automate guest interactions, synchronise bookings and receive alerts.

The Hostie link-up also allows operators to send targeted text messages for OpenTable-led experiences and promotions, and to capture call transcripts to document guest preferences and demands.

In July 2025, OpenTable integrated with Tonic POS, a point-of-sale provider for restaurants, aimed at connecting reservation data with in-venue transaction systems.

Source https://www.verdictfoodservice.com/news/voiceplug-ai-links-opentable-voice-led-reservations/?cf-view

Sysco LABS Sri Lanka: The AI Heartbeat Driving a Global Foodservice Revolution
In a clear testament to the accelerating trend of globalized tech R&D and strategic collaborations, Sysco Corporation (NYSE: SYY), the world’s largest foodservice distributor, recently saw its Global Technology Leadership Team (TLT) undertake a significant four-day visit to Sysco LABS Sri Lanka. This immersive engagement underscored the pivotal role this Global In-House Center plays in Sysco’s ambitious “Recipe for Growth” strategy, which aims to leverage cutting-edge technology, particularly Artificial Intelligence (AI), to drive unprecedented market acceleration and redefine the entire foodservice journey from farm to fork. The visit, which also celebrated a decade of Sysco’s investment in Sri Lankan tech talent, signals a profound commitment to harnessing global innovation hubs for competitive advantage in an increasingly digital world.

The high-level delegation, including Executive Vice President & Chief Information and Digital Officer (CIDO) Tom Peck, Vice President of Technology Lise Monahan, and Chief Technology Officer Justin Hooper, engaged deeply with local teams and leadership at Sysco LABS. Discussions extended to Sri Lankan digital leaders, including the Deputy Minister of Digital Economy, highlighting Sysco’s role in fostering public-private partnerships and contributing to the nation’s digital economy agenda. This strategic interaction reaffirms Sysco LABS Sri Lanka not just as a cost-effective development center, but as a critical innovation engine, spearheading transformative solutions across e-commerce, supply chain, merchandising, infrastructure, and customer experience, solidifying its position as the “heartbeat of Sysco’s global technology operations.”

AI and Advanced Tech: The Core of Sysco LABS’ Innovation Engine

Sysco LABS Sri Lanka stands as a vanguard of AI and machine learning (ML) advancements within the foodservice industry, actively developing and deploying “future-ready” technologies to enhance speed, precision, and effectiveness across Sysco’s vast global operations. Their technical prowess extends to optimizing performance testing platforms with AI/ML for capacity planning and result prediction, and delving into advanced forms like Generative AI (Gen AI) for personalized marketing and computer vision for warehouse safety and efficiency. These efforts primarily leverage the AWS ML stack, utilizing services such as Comprehend and SageMaker, demonstrating a commitment to robust cloud-based AI infrastructure.

The innovation hub’s project portfolio is diverse and impactful, encompassing AI assistants for 24/7 employee and customer support, computer vision solutions for warehouse worker safety and waste management, and Gen AI for personalized sales campaigns. Furthermore, they are developing food freshness analyzers and demand forecasting systems for perishable goods, alongside interactive e-commerce platforms featuring augmented reality. This comprehensive approach differentiates Sysco LABS from traditional foodservice tech solutions by proactively integrating AI into every touchpoint of the supply chain and customer interaction. Unlike previous, often siloed, technological adoptions, Sysco LABS aims to revolutionize the entire industry by bringing disruptive innovation to scale, ensuring that Sysco remains at the forefront of digital transformation and not merely reacting to market shifts.

Reshaping the Foodservice Tech Landscape: Beneficiaries and Disruptors
Sysco’s aggressive investment in global R&D, epitomized by Sysco LABS Sri Lanka, is fundamentally reshaping competitive dynamics in the food service technology sector. By transitioning from solely a food distributor to a comprehensive technology partner, Sysco (NYSE: SYY) is setting new industry benchmarks. Its customers, including restaurants and foodservice operators, are clear beneficiaries, gaining access to enhanced efficiency, streamlined ordering through platforms like Sysco Shop, and advanced operational tools. Strategic technology partners, such as Square (NYSE: SQ), also stand to benefit immensely from collaborations, as demonstrated by their recent partnership offering Square’s technology suite to Sysco customers, significantly expanding Square’s reach. Niche tech innovators specializing in advanced AI/ML algorithms or computer vision could also find opportunities for collaboration or acquisition by Sysco.

Conversely, traditional food distributors like US Foods (NYSE: USFD) and Gordon Food Service (private) face significant pressure to match Sysco’s technological advancements. A lag in developing robust e-commerce platforms, AI-driven logistics, and integrated digital solutions could lead to a loss of market share. Standalone foodservice software providers offering single-point solutions (e.g., only online ordering or basic POS systems) may face disruption as Sysco integrates these functionalities or partners with comprehensive providers. Less technologically advanced supply chain solution providers and generic e-commerce platforms for restaurants will also struggle to compete against Sysco’s optimized, AI-driven systems and integrated offerings. This strategy strengthens Sysco’s market leadership by creating a competitive moat, shifting its positioning from product-centric to solution-centric, and driving increased customer value and loyalty through technological superiority.

Global R&D: A New AI Frontier and Talent Catalyst

The establishment of global R&D centers by non-traditional tech giants like Sysco is a profound indicator of AI’s pervasive integration across all industries. This trend signifies a strategic pivot towards digital transformation, where AI is no longer confined to Silicon Valley but is actively being leveraged for critical business functions such as demand forecasting, inventory management, personalized marketing, and real-time pricing across diverse sectors. It aligns perfectly with the current AI landscape, where widespread adoption, automation strategies, and global growth are accelerating, moving beyond mere experimentation to scaled implementation.

For regions like Sri Lanka, this trend is a powerful catalyst for talent development. Sysco LABS, as a significant employer of high-value tech professionals, contributes directly to the creation of specialized jobs in AI, ML, and product development. Sri Lanka is rapidly emerging as an AI hub, boasting a skilled workforce with strong foundations in mathematics and computer science, often at a smart cost advantage. The Sri Lankan government’s proactive initiatives, including an AI task force and a digital economy master plan for 2030, further support this growth. However, challenges remain, particularly addressing the skills mismatch between graduates and evolving industry needs, and mitigating potential “brain drain” due to economic instability. This global R&D paradigm echoes earlier waves of IT outsourcing but emphasizes specialized knowledge and innovation over pure cost reduction, potentially spurring economic development and repatriating “brain power” to emerging nations, though concerns about job displacement by AI and the sustainability of massive AI infrastructure builds also emerge.

The Horizon: AI, IoT, and Blockchain Reshaping Food’s Future
The future for Sysco LABS Sri Lanka and similar global R&D initiatives is characterized by aggressive expansion into “future-ready” technologies. In the near term, Sysco LABS is consolidating operations into a larger facility and has launched a Cyber Security Operations Centre, reflecting diversification and growth. Its role in Sysco’s “Recipe for Growth” strategy will continue to involve enhancing sales tools, e-commerce platforms, and supply chain solutions. Sysco’s global digital initiatives for 2025 focus on improving sales productivity, pricing agility, and fulfillment efficiency through backend system investments and real-time decision-making capabilities, alongside omnichannel strategies like “Sysco to Go.”

Longer-term, Sysco LABS will delve deeper into redefining logistics, warehousing, and e-commerce through ethical AI and ML. Potential applications include 24/7 AI assistants, computer vision for warehouse optimization and safety, Gen AI for personalized marketing, and predictive analytics for inventory and maintenance. The Internet of Things (IoT) will enable real-time inventory management, enhanced food quality and safety through sensors, and digital twins for supply chain visibility. Blockchain technology promises improved traceability and transparency from farm to fork, while robotics and automation will transform warehousing and food preparation. Experts predict a significant shift towards AI and supply chain tracking, with nearly half of food industry companies planning investments by 2025. Challenges include the high cost of digital transformation, integrating with legacy systems, global talent shortages, and building resilient, sustainable supply chains. The industry is poised for a unified, intelligent ecosystem, with AI as a “game-changer” for creating innovative, sustainable, and scalable solutions.

The AI-Driven Transformation of Foodservice: A New Era Unfolds

Sysco’s global tech R&D and strategic collaborations mark a pivotal moment in the intersection of traditional industries and advanced AI. The visit of Sysco’s global tech leaders to Sysco LABS Sri Lanka is more than a corporate event; it’s a powerful symbol of how a global leader in foodservice distribution is proactively leveraging AI and digital innovation to secure its market dominance and drive long-term growth. Key takeaways include Sysco’s unwavering commitment to digital transformation, the pervasive integration of AI and machine learning across its operations—from logistics to personalized marketing—and strategic partnerships with tech giants like Square to enhance its ecosystem.

This development is profoundly significant in the context of AI history, showcasing the “AI democratization” trend where advanced AI capabilities are being adopted by established, large-scale enterprises beyond the traditional tech sector. Sysco’s pioneering use of generative AI for both internal efficiencies and external customer engagement positions it at the forefront of this transformative wave. The long-term impact will likely see Sysco solidify its competitive advantage through unparalleled operational efficiencies, enhanced customer loyalty, and a continued evolution into a comprehensive solutions provider for the foodservice industry. Watch for the scalability of these AI solutions across Sysco’s vast global network, the seamless integration of new technologies, and how Sysco navigates critical concerns like data privacy, cybersecurity, and talent acquisition in the coming months and years. The AI-driven transformation of foodservice is not just on the horizon; it is actively unfolding, with Sysco leading the charge.

This content is intended for informational purposes only and represents analysis of current AI developments.

TokenRing AI delivers enterprise-grade solutions for multi-agent AI workflow orchestration, AI-powered development tools, and seamless remote collaboration platforms.
For more information, visit https://www.tokenring.ai/.

Source https://markets.financialcontent.com/stocks/article/tokenring-2025-11-5-sysco-labs-sri-lanka-the-ai-heartbeat-driving-a-global-foodservice-revolution

Jan/San & Disposables

ISSA and NSA Form Strategic Partnership
ISSA announced a strategic partnership with the National Service Alliance (NSA) to provide benefits for building service contractors (BSCs). Through this partnership, BSCs gain access to both ISSA’s world-class education programs and NSA’s unmatched group purchasing power—combining training, savings, and business solutions in one unified offering from two industry leaders.

“Together, ISSA and NSA are creating a platform that empowers BSCs to grow stronger, smarter, and more profitable,” said ISSA Chief Engagement Officer Brant Insero. “Whether you’re a small contractor looking to break into new accounts or are focused on efficiency, this partnership delivers resources that matter.”

What this means for contractors:
– Small BSCs win big: ISSA members with less than $2 million in annual sales can now join NSA’s Tier III membership—valued at $299 per year—at no cost, opening the door to significant savings on products, equipment, and services.
– Stronger margins: ISSA members who choose to participate can benefit from NSA-negotiated pricing and rebates across 60+ leading suppliers, to boost their bottom line while scaling operations.
– Smarter operations: Members gain access to spend management tools, order control systems, and supplier collaboration opportunities.
– Elevated professionalism: NSA members get access to discounted pricing on ISSA’s industry-leading training and certification, giving contractors a competitive edge in client bids and employee development.

NSA currently represents more than 1,800 contract cleaning companies with combined revenues exceeding $17 billion. By aligning with ISSA, the alliance expands beyond cost savings to build a connected network where contractors gain both operational strength and professional recognition.

“NSA focuses on delivering unmatched savings and solutions to contractors,” said NSA President Michael Conrad. “By partnering with ISSA, we’re extending that value to include world-class education and professional development—giving BSCs the complete package to thrive in today’s competitive market.”

Source https://www.cleanlink.com/news/article/ISSA-and-NSA-Form-Strategic-Partnership–32351

WHO to Cut Thousands of Jobs in 2026
WHO is expected to announce budget deficit on Wednesday

The World Health Organization (WHO) said its workforce would shrink by nearly a quarter, or more than 2,000 jobs, by the middle of next year due to the fallout of losing its largest donor, the United States, earlier this year, Rueters reported.

As CMM previously reported, in January President Donald Trump signed an order to withdraw the U.S. from the WHO. The U.S. is by far the WHO’s largest financial funder, contributing approximately 18% of the organization’s funding.

According to Reuters, WHO projects that its workforce will decrease by 2,371 posts by June 2026 from 9,401 in January 2025 due to job cuts along with retirements and departures. The global health agency said in August that hundreds of staff had departed, but Rueters reported that this is the first time WHO has given the scale of global staff changes.

This week, the WHO is also scheduled to announce a US$1.06 billion deficit in its 2026-2027 budget, or about a quarter of its total required budget, down from an estimated gap of $1.7 billion in May.

Source https://cmmonline.com/news/who-to-cut-thousands-of-jobs-in-2026

Metsä Group invests EUR 370 million to double its tissue capacity in Sweden
The major expansion of the Mariestad mill boosts annual production to 145,000 tons, strengthens local tissue supply across Scandinavia, and enhances efficiency with advanced technology and improved environmental performance

Metsä Tissue, part of Metsä Group, has begun large-scale production at its expanded and modernized tissue paper mill in Mariestad, Sweden. The EUR 370 million investment doubles the mill’s annual tissue production capacity to 145,000 tons, significantly strengthening the local supply of high-quality tissue products—including Lambi, Serla and Katrin—for both consumers and professional markets across Scandinavia.

The Mariestad expansion is one of the largest investments in the European tissue sector and includes a new tissue machine and three new converting lines. With increased local production and upgraded technology, the renewed mill improves regional tissue availability, reduces reliance on imports and enhances supply security for daily hygiene needs.

Greater production capacity: The new state-of-the-art tissue machine, supported by three converting lines for rolled and folded products, boosts capacity and efficiency to meet consumer and professional demand across Scandinavia. Increasing local production shortens delivery times, lowers transport-related emissions and improves supply chain reliability.

Strengthened local employment: Nearly 100 new jobs have been created, reinforcing Metsä Tissue’s strong local presence in Sweden and its commitment to serving customers throughout the region.

Cutting-edge automation: A fully automated high-bay warehouse and laser-guided AGVs ensure faster, safer handling of finished products and materials. This enhances delivery reliability through optimized logistics and real-time inventory control.
Improved environmental efficiency: The new tissue machine technology increases energy efficiency and significantly reduces water consumption, marking a major step forward in lowering emissions per ton of tissue produced.

High-quality fresh fibre products: The expansion focuses on fresh fibre production, raising the share of fresh fibre-based output from the Swedish mills to 80%. Fresh wood fibre is an optimal raw material for hygiene tissues due to its purity and high quality, and the advanced technology of the new machinery further enhances product quality.

“This project combines cutting-edge technology with exceptional technical expertise. We are proud to lead the production of high-quality, resource-efficient tissue. Strengthening local manufacturing is essential to ensuring regional self-sufficiency in hygiene products under any circumstances,” said Sari Pajari-Sederholm, Executive Vice President of Metsä Tissue.

Source https://tissueonlinenorthamerica.com/metsa-group-invests-eur-370-million-to-double-its-tissue-capacity-in-sweden/

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