Global Foodservice News
After Rare Sales Decline, Wingstop Targets AI Kitchens, Loyalty, and Marketing to Reignite Growth
The fast casual is seeking greater frequency from core guests and further acquisition of new customers. For the first time in 22 years, Wingstop’s same-store sales turned negative. Comps fell 3.3 percent in fiscal 2025 and 5.8 percent in Q4. But the company views this dip as an anomaly, with expectations of flat to low-single-digit…
Read MoreResearch: 69% of Restaurants Are Adopting AI While 81% Increase Digital Marketing Investment
As inflation and economic uncertainty continue to reshape consumer behavior, restaurants are increasingly turning to technology to protect margins, strengthen guest relationships, and drive repeat visits. New nationwide research from Popmenu, based on surveys of 328 U.S. restaurant leaders and 1,000 consumers conducted in early 2026, reveals that while consumer spending is declining, investment in…
Read MoreReady or not: technology is redefining food service and hospitality
Meet our new correspondent: technology expert Danny Han Food service and hospitality are changing fast. Not because of new dishes or concepts – but because margin, labor, and expectations are forcing a redesign of how hospitality is delivered, and managed. Professor dr. Danny Han, Food Inspirations new technology correspondent, looks at the hospitality market from…
Read MoreWinsupply Inc. Acquires Central Corp. in Wisconsin
The Winsupply Family of Companies is expanding again with a recent acquisition in the Midwest. Winsupply Inc. has closed on the acquisition of Central Corp., an HVAC equipment and parts wholesaler, located at 330 N. Woods Edge Drive in Appleton, Wisconsin. Terms of the deal are not disclosed. Central Corp. will begin doing business as…
Read MoreRheem® Leads the Future of Smart, Sustainable Living at the 2026 International Builders’ Show®
Innovative solutions redefining home comfort will be unveiled at booth #W4113 Rheem®, a leader in the HVAC and water heating industry for over 100 years, will showcase the future of home comfort at the 2026 NAHB International Builders’ Show® (IBS). Backed by a global portfolio of 50 brands, Rheem will present advanced, dependable and environmentally responsible…
Read MoreFood giants cast a sour mood on consumer spending in 2026
Top CPG executives said shoppers haven’t returned at the rates they expected, prompting some companies to roll back prices and prioritize innovation to rejuvenate growth. U.S. food manufacturers are warning of a prolonged downturn in spending as inflation and lingering global uncertainty give cash-strapped grocery shoppers little incentive to purchase more cereal, chips and cookies.…
Read MoreKFC, Nando’s and other chains withdraw from UK chicken welfare pledge
Eight businesses, controlling or franchising 18 prominent chains, have left the Better Chicken Commitment pledge. Several restaurant chains, including KFC and the UK owners of Burger King and Nando’s, have withdrawn from a pledge to stop using fast-growing chicken breeds. According to a BBC report, eight businesses, controlling or franchising 18 prominent chains, have withdrawn…
Read MoreTopo Chico mineral water temporarily unavailable in US
Coca-Cola said it paused production for facility upgrades, and it aims to have the drink back on shelves later this year. Topo Chico Mineral Water is temporarily unavailable in the U.S. Production of the Coca-Cola-owned carbonated water brand is paused as the company makes upgrades to its water source and manufacturing facilities in Mexico. The…
Read More10 Elements of Modern Restaurant Design and How They Impact Furniture
One thing never changes in the restaurant business—designs always evolve. New trends replace old ones—unless your venue is based on a classic theme. These changes create a need for furniture that fits modern design. Acting quickly is key to creating that perfect dining experience your guests are sure to love. Layout, flow, and sensory details…
Read MoreWhy Leaders Who Won’t Let Go Become the Bottleneck
The best leaders do not build teams that need them. They build teams that can thrive without them. Twenty years ago, I could break down a whole ribeye, strip, or filet loin better than anyone in my kitchen. I learned the skill as culinary manager at Tripp’s in Southern Pines, North Carolina. To this day…
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