On Christmas Eve, AI takes control of the menu...

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

© GFS

Between brand repositioning, product innovations and changing uses, here is a small selection to see what's cooking in the booming foodservice sector:

On Christmas Eve, AI takes control of the menu

While 70% of ChatGPT users rely on artificial intelligence to orchestrate their Christmas meal, brands must now appeal to algorithms to hope to appear on shopping lists. To avoid being overtaken by this digital prescription, retailers are encouraged to leverage sensory experiences and local roots—key assets that technology cannot yet replicate. ( Le monde de l'épicerie fine )

Alcohol-free wine: from the default option to the pleasure choice, the category is taking root.

Don't call it the "default alternative" anymore: alcohol-free wine is now establishing itself as a deliberate and enjoyable choice, driven by a rising perceived quality that appeals to one in two French people. According to the Moderato 2025 barometer, this rapidly developing category is becoming a permanent fixture at aperitifs and dinners, gradually dispelling preconceived notions about taste in favor of a more relaxed approach to consumption. ( Tendances-Restauration )

French restaurants: business stalls this autumn, hampered by prices deemed prohibitive.

Despite price stabilization at the end of the year, the restaurant sector slowed down in the fall of 2025 with a 2% decline in customer traffic, as consumers still considered prices too high. This slowdown primarily benefited supermarkets and fast food outlets, which are now capturing a growing share of working people's lunches at the expense of sit-down restaurants. ( Tendances-Restauration )

Fast food in the Netherlands: American dominance reaches record levels despite a stagnant market.

With combined sales exceeding €2 billion for the first time, American chains now capture 56% of the Dutch fast-food market, a dominance driven by McDonald's undisputed leadership. Paradoxically, this financial performance relies primarily on the profitability of existing locations, as the number of new American outlets opening in the Netherlands has slowed. ( Food Inspiration )

The triumph of the single-product: when ultra-specialization forces fast-food giants to rethink their recipe

Neglected by Generation Z in search of authenticity, traditional fast-food chains are losing ground to brands focused on a single, expertly crafted product. To counter this decline, they must now draw inspiration from this simplicity by developing iconic flavor profiles and prioritizing the quality of the experience over the sheer volume of offerings. ( QSRweb )

Breakfast: a difficult awakening for chains facing consumers hungry for low prices

While inflation is weakening morning foot traffic and forcing Wendy's to scale back its unprofitable franchises, other players are thriving by focusing on aggressive promotional offers. The recovery of this strategic segment therefore remains very uneven, driven by customers who now demand impeccable value for money when leaving home. ( NRN )

Collagen: the star ingredient that transforms snacking into a new health ally

Having become the must-have ingredient of 2025, collagen is leaving the pharmacy to invade everyday foods, from protein bars to functional candies. This versatile protein perfectly meets the quest for "healthy aging" without sacrificing taste, propelling a global market expected to exceed $26 billion by 2033. ( FoodNavigator )

G Spot: the functional drink that finally dares to offer uninhibited pleasure

Founded by actress Gillian Anderson, this new adaptogen-based line is shaking up the wellness world by merging mental health with pure hedonism. Its caffeine-free recipes rely on bold flavors to offer a vibrant and sensory alternative to traditional functional drinks often considered too tame. ( Pour nourrir demain )

Charal Academy: breaking the ice between future chefs and frozen beef

With the aim of dismantling prejudices about frozen food, Charal is launching its Academy, offering around thirty masterclasses annually for young culinary talents. Sponsored by Michelin-starred chef Clément Bouvier, this initiative combines theory and practice to demonstrate that frozen meat has its place in creative and modern gastronomy. ( NEO Restauration )

Trends: From street oyster vendors to adult Happy Meals

The year 2025 was decidedly playful and spectacular, driven by regressive concepts and an increased theatricality in restaurant service. Bon Appétit surveyed taste creators to predict tomorrow's successes. ( bon appétit )