Restaurant chains winning the mobile app race are doing it by reclaiming margins from third‑party platforms and turning digital ordering into habit, not hassle. The leaders pair frictionless UX with exclusivity, personalization, and first‑party data.
Baby Boomers remain the food industry’s quiet powerhouse, controlling unmatched wealth and displaying stronger loyalty than younger cohorts. Experts note that brands that overlook older adults’ appetite for quality and hybrid convenience risk leaving serious money on the table.
Target is preparing its operations for a year of explosive growth. But first it must get its corporate-level strategy in check. To begin, the retailer is laying off a portion of its workforce to free up funds for its in-store experience while also putting long-time executives at the helm.
The new U.S. dietary guidelines are shaking up the food sector with a sharper stance on refined carbs, ultra‑processed foods, and gut health. But industry influence, red‑meat promotion, and school‑meal feasibility concerns are sparking backlash.
Swavory mashups are surging as butter‑dipped soft serve and miso‑sweet pairings go viral. Stew Leonard’s unexpected hit shows how simple, low‑cost twists can drive traffic, brand buzz, and category‑wide flavor experimentation.
