Choukran, the first Moroccan street food franchise (and 9 other things you should know)

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

© CHOUKRAN

An unprecedented national ambition

While France boasts over 3,000 Moroccan restaurants, no established chain had yet managed to become a national leader in this market, estimated at €60 billion in Europe. Founded in 2023 by chef Abdel Alaoui and entrepreneur Otto Nijdam, Choukran aims to fill this gap with a modern and replicable concept. The chain reinterprets classic dishes like couscous and kazdal sandwiches, focusing on a strong visual identity and a standardized customer experience. This approach seeks to transform a popular traditional cuisine into a contemporary lifestyle brand capable of appealing to a broad audience. ( Tendances-Restauration )

The new routine of railway catering...

Making the SNCF sandwich a thing of the past. To achieve this, the Newrest group has inaugurated a new, state-of-the-art logistics unit in Sucy-en-Brie, called Digital Factory, entirely dedicated to railway catering. This site incorporates advanced robotic technologies to optimize the preparation and assembly of meal trays served on board trains. By automating repetitive tasks, Newrest aims to increase productivity while guaranteeing impeccable food safety for the millions of passengers served. This infrastructure illustrates the group's commitment to reinventing on-the-go catering through industrial innovation. ( neo-catering )

The transformation of the baguette model

The French bakery sector is undergoing a major transition, with bread, a traditional product, now representing only 35% of purchases. Consumers are increasingly turning to pastries, cakes, and especially savory lunchtime snacks, which are the new drivers of growth. Faced with this shift, bakery chains (such as Marie Blachère and Éric Kayser) are outperforming, with 8% growth, gaining ground on independent bakers. To survive, bakers must diversify their offerings and adapt their shops to these new on-the-go consumption patterns. ( Trends-Foodservice )

The decline in climate commitments

One of the early warning signs in the food industry is the growing disinterest of large companies in their climate pledges, which have become less fashionable. Under economic and political pressure, particularly in the United States, many firms are quietly reducing the scope of their environmental objectives or postponing their deadlines. This climate plateau marks a worrying pause in the sector's sustainable transition, as short-term profitability imperatives regain dominance. The industry seems to be tacitly admitting that sustainability is no longer as powerful a marketing tool as it once was. ( DigitalFood )

The final blow to a romantic dinner?

OpenTable data for Valentine's Day 2026 confirms a major cultural shift: the holiday of love is no longer the sole domain of couples. Now, 57% of Americans envision this date as a celebration of all relationships, including friends and family, relegating the traditional romantic tête-à-tête to the background. Restaurants are seeing their tables for two transform into large, convivial tables, forcing managers to completely rethink their dining room layouts for February 14th. It's a profound transformation that is turning a historically intimate evening into a broader social event. ( RestaurantBusiness )

© MC DONALD'S

The marriage of luxury and fast food

For Valentine's Day 2026, McDonald's is launching an exclusive, free kit combining its famous Chicken McNuggets with sturgeon caviar from Paramount Caviar. Available only online through a dedicated website, the kit includes a tin of caviar, crème fraîche, a mother-of-pearl spoon, and a gift card, playing on the viral " high-low food" trend that mixes gourmet products with junk food . This bold marketing campaign aims to transform a simple nugget meal into a unique and Instagrammable gastronomic experience. Produced in very limited quantities, these kits are designed to generate massive buzz on social media and rejuvenate the brand's image. ( Today )

An aggressive pricing offensive

To try and catch up with its dominant competitors DoorDash and Uber Eats, the delivery platform Grubhub launched a shock operation by eliminating delivery and service fees on orders over $50. This strategy, promoted by a massive advertising campaign during the Super Bowl, aims to increase the average order value while addressing users' main frustration: exorbitant hidden fees. By "eating the fees," Grubhub hopes to retain a more profitable family and group customer base and reverse its downward trend in market share. It's a risky but necessary financial gamble to restore the brand's relevance in an ultra-competitive sector. ( TechCrunch )

The UK's first vegan Michelin-starred restaurant

London's Plates, helmed by chef Kirk Haworth, has become the UK's first 100% vegan establishment to earn a Michelin star, proving that haute cuisine can thrive without animal products. A notable characteristic of the restaurant is that 95% of its clientele is not vegan, but comes seeking an exceptional culinary experience based solely on technique and flavor. The chef himself refuses to be pigeonholed into this dietary category, preferring that his cuisine be judged on taste, emotion, and pure creativity. Does this distinction validate the emergence of a new era where plant-based cuisine is no longer an alternative or a constraint, but a fully-fledged realm of gastronomic excellence? ( Food&Sens )

The beer cocktail is out of purgatory

Long relegated to the realm of dubious student concoctions or simple shandy, the beer cocktail is finally gaining recognition in the most prestigious bars. Mixologists no longer consider beer a mere cheap "lengthener," but a complex ingredient capable of rivaling the finest vermouths or bitters. This rehabilitation is achieved through the use of sophisticated craft beers (Sours, IPAs, Stouts) that offer an aromatic range that spirits alone cannot provide. It's a true revolution for the palate, putting an end to the cocktail world's usual snobbishness towards the pint. ( InsideHook )