Serena Williams promotes GLP-1 at the Super Bowl (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.

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"GLP-1 has gone from being a medical treatment to a cultural phenomenon."

The price of admission for a Super Bowl ad is around $20 million. That's the investment made by the Ro company to secure the endorsement of Serena Williams. The ultimate symbol of discipline and effort, the former tennis star shatters the stereotype of the easy way out and reframes weight-loss medication as a health tool, not a vanity item. ( Tom Ellis )

Quality as a financial shield

In a context of inflation, maintaining impeccable quality is paradoxically the best way to protect profit margins. Stefan Berendonk, the Dutch chef at the helm of the private catering service Burning Bear BBQ, has thus built unwavering trust with his clientele. This loyalty justifies higher prices, guaranteeing profitability where cost reduction would fail. He then personally selects meats, fish, and basic ingredients via... Makro's food service delivery service. ( Food Inspiration )

Nostalgia and spiced honey at McDonald's

In the United States, McDonald's launched a collection of 80s-inspired figurines in its Happy Meals, pairing them with new sweet and spicy sandwiches. This blend of nostalgia and taste innovation highlights the giant's strategy to leverage an emotional connection and maintain customer engagement amidst evolving consumer habits. ( Simply WallSt )

Generation Kwench: KFC's liquid bet

KFC UK is investing heavily to appeal to Generation Z with its new "Kwench" beverage range. The chain is rolling out dedicated counters offering sparkling lemonades, bubble teas, and customizable iced coffees. This diversification aims to transform its chicken restaurants into true beverage destinations, competing with traditional cafes. By targeting young people's specific preferences for premium drinks, KFC hopes to boost sales outside of typical mealtimes. ( QSRweb )

No more playing for restaurant scalpers

It's the same principle as scalping concerts and sporting events. Except here, instead of someone snapping up as many tickets as possible to resell them at a huge markup to fans, it's restaurant reservations. The city of Philadelphia has passed a strict law prohibiting the unauthorized resale of restaurant reservations. Starting in April 2026, third-party platforms that monetize access to tables without the establishment's consent face hefty fines. This measure aims to protect restaurateurs and ensure that ordinary customers can dine without paying exorbitant fees to intermediaries. It's a major victory for gastronomic accessibility against the technological excesses of the black market. ( Food&Wine )

Too Good To Go wants to integrate into Japanese culture

The anti-food-waste app Too Good To Go is making a strategic entry into the Asian market with its launch in Japan. With local partners like FamilyMart, it is adapting its model to the Japanese culture of respect for food and introducing a search function by train station. This launch addresses a major environmental challenge in a country where food waste remains a central concern. The company is betting that its technological solution will integrate seamlessly into the efficient and conscientious daily lives of the Japanese. ( Neorestauration )

English wine appeals to millennials

British producer Chapel Down is experiencing spectacular sales growth thanks to a generational shift in tastes. Millennial consumers are turning away from traditional champagne in favor of English sparkling wines, which they perceive as fresher, lighter, and more authentic. This underlying trend confirms the growing importance of British terroir on the international wine scene. The year 2026 marks a turning point, with patriotic taste and local quality redefining celebration habits in the UK. ( Grocery Gazette )

"Damp January" replaces total sobriety

Alcohol sales surged at Waitrose in January, signaling the end of strict "Dry January" in favor of a more relaxed form of moderation known as "Damp January." Consumers prioritized quality, with a marked increase in purchases of Chilean and Argentinian wines, rather than complete abstinence. This shift shows that customers are now seeking a sustainable balance in their consumption rather than temporary deprivation. The pleasure of tasting remains central, but it is part of a broader, guilt-free approach to well-being. ( The Guardian )

Starbucks is entrusting its future to robots

To turn things around and win back its customers, Starbucks is betting everything on automation and robotics in the kitchen. The goal is to drastically speed up the preparation of complex drinks to reduce wait times and relieve overworked baristas. This technological strategy should streamline service during peak hours and improve product consistency. It's a bold industrial gamble to prove that machines can salvage the human coffee experience. ( Yahoo! News )

In just a few minutes, this chef prepares 100 meals. No wonder, it's an AI robot!

A cutting-edge restaurant in Hangzhou has entrusted its entire kitchen and service operations to a fleet of intelligent robots. Capable of preparing around a hundred local dishes in minutes, these automatons handle everything from cooking noodles to cleaning floors. The system even uses artificial intelligence to recommend healthy menus based on the 24 traditional Chinese solar terms. This innovation demonstrates how technology can merge with culinary tradition to deliver unprecedented efficiency. ( WebProNews )