Our weekly newsletter covers noteworthy and curious news from the international hospitality business. Find out what we've discovered about Chick-fil-A's trouble, Burger King's vegan Whopper and changing dining habits for the over 50's.
Your FoodService Bites team
Brands Chick-fil-A under fire
The chicken chain has been blocked from opening new restaurants at two airports after their donations to anti-LGBTQ groups came to light. (Approx. reading time: 2 min.
Burger King ist testing a vegan Whopper
The meatless patty by startup Impossible Foods is available at 59 locations in St. Louis, Missouri. (Approx. reading time: 2 min.
)www.restaurantbusinessonline.comMcDonald's invests further in digital future
After the acquisition of an artificial intelligence company last week, the US-chain announced an investment in the New Zealand-based app developer Plexure. (Approx. reading time: 2 min.
)www.nrn.com Weekly Research Bite
How important is a good price for choosing a restaurant? In 1 out of 5 visits this is the reason for consumers to go to a particular commercial restaurant (average of the BIG 5 European countries). Consumers in Germany and Great Britain are even more price-sensitive and expect a good-price-value relationship when they eat out.www.npdgroup.com
Sustainability Africa Plastics Recycling Alliance to challenge plastic waste
The alliance was lauched at the Africa CEO Forum by companies like Nestlé, Unilever and Coca-Cola in an effort to combat plastic waste in Sub Saharan Africa. (Approx. reading time: 3 min.
)www.foodnavigator.comNew York bans single-use plastic bags
From 2022 onwards supermarkets and other stores are prohibited from offering single-use plastic bags. The ban will require residents to pay for paper bags or bring their own. (Approx. reading time: 3 min.
Operations Restaurant visits for the over 50's
According to the New York Times-columnist Frank Bruni, one of the many things that changes for people over 50 are their dining habits. (Approx. reading time: 5 min.
)www.nytimes.comMarriott wants to revamp its F&B programme
The leading hotel brand wants to attract more customers by employing the best culinary talents, implementing digital technologies and developing new concepts. (Approx. reading time: 4 min.
)www.table.skift.comNew outlets for chefs
Today's kitchen masters are finding new avenues to make it in the restaurant world, besides pubs or cookery schools. (Approx. reading time: 5 min.
By the way Samuel Smith bans mobile phones
Customers of the British pub chain are no longer allowed to use their mobile phones inside and are expected to go outside to take phone calls. (Approx. reading time: 2 min.