A fine-dining test as PR stunt about products quality

Here, our editorial team selects some juicy tidbits from elsewhere. Just enough to fuel reflection on the evolution of foodservice.

© Pizz Hut

Pizza Hut joins the big leagues

Pizza Hut hosted a private dinner in an elegant setting in Dubai where guests enjoyed a meal made with ingredients sourced directly from its kitchens, initially unaware that they came from the chain. The event aimed to test the perception of the quality of its ingredients in a fine dining context, far removed from the usual image of fast food pizza. This initiative is part of a broader strategy of transparency and experimental brand repositioning. Critics were impressed by the quality of the dough and toppings when presented in such a luxurious setting. ( PR Newswire )

Goodbye managers, hello coaches

Starbucks is transforming its assistant manager role into a "coffeehouse coach" position to better reflect its focus on employee experience and team development. Following a pilot with 62 employees in the United States, the company aims to deploy at least one coach in nearly all of its U.S. locations by the end of 2026. This role focuses on mentoring partners, providing better leadership coverage, and ensuring smooth daily operations. The initiative is part of the "Back to Starbucks" plan to boost customer traffic and support internal talent growth. ( NRN )

A trade show that's gaining momentum

Sirha Bake & Snack 2026, held at Paris Expo Porte de Versailles, concluded its edition with over 35,500 professionals in attendance, representing record numbers and significant growth compared to the previous year. The event brought together 450 exhibitors, including many newcomers and international players, showcasing bakery, snacking, and industry innovations. More than 80 masterclasses and talks addressed a range of topics, from economic challenges to evolving consumption patterns. Competitions such as the World Bakery Cup punctuated the show, confirming its central role in the sector. ( Trends-Restauration )

The era of "algorithm-driven" brands

The development of tomorrow's agri-food brands could be driven by algorithmic systems, modulating the offering based on consumer data and behavioral trends. This trend is part of a broader strategy to use data to anticipate needs and personalize products. New marketing and R&D approaches could emerge, shaping products that are more tailored and responsive to customer expectations. The author discusses how AI and data-driven technologies can reconfigure the traditional agri-food sector toward a more agile and predictive model. ( Sylvain Zaffaroni )

A new king dethrones the burger

The bao, a small steamed bun of Asian origin, is being promoted as a potential alternative to the burger in some restaurant chains. Its soft texture, its ability to be filled with a variety of ingredients, and its trendy image are contributing to its rise in popularity. The article explains that the bao meets the demand for diverse flavors, "street food" formats, and fusion recipes. It is seen as a product capable of expanding the traditional offerings in the face of the burger, particularly for consumers curious about new things. ( For-Nourish-Tomorrow )

A colossal expansion is planned for "The Golden Arches"

McDonald's has unveiled ambitious expansion plans to open more than 8,000 new restaurants worldwide by the end of 2026, part of an overall goal of 50,000 locations by 2027. This dramatic growth includes operational improvements such as redesigning thousands of drive-thru locations to streamline service. The company is also testing new beverage products from its CosMc's concept at hundreds of outlets. Meanwhile, more standardized pricing guidelines for franchises aim to ensure greater overall consistency across its offerings. ( Newsweek )

Medications that melt portions

GLP-1 medications, used for weight loss and appetite regulation, are quietly influencing restaurant menus in the United States. Because these treatments encourage smaller portions and higher protein intake, brands like Olive Garden, Chipotle, and Subway are introducing lighter or higher-protein options. This shift reflects an adaptation to new eating habits centered on consumers' wellness and nutritional needs. Meanwhile, the demand for more balanced choices continues to shape menu innovation on a large scale. ( NBC )