Corned beef prices are up 44% from 2020, pushing St. Patrick’s Day meal costs higher for both consumers and operators. Even so, restaurants and bars still expect strong traffic this Tuesday, as Americans indulge in reliably lucrative holiday traditions.
Frozen pizza is booming, with consumers flocking to globally inspired flavors, new crust styles, and restaurant quality innovation. As indulgence rebounds and mash ups surge, brands that push creativity in the freezer aisle stand to win big.
Colorectal cancer is rising sharply in adults under 50, with unclear causes but growing links to diet, lifestyle, and environmental exposure. Experts urge earlier screening and renewed scrutiny of ultra‑processed foods, alcohol, and other risk factors shaping consumer health.
As pricing volatility, supply chain disruptions, and extreme weather plague the cocoa industry, manufacturers are continuing to explore innovations like cell-cultured technology and cocoa-free alternatives. However, some consumers believe that cell-cultured chocolate is “artificial,” signaling that more education is needed.
Restaurants are no stranger to challenges, and the labor environment has forced leaders to rethink how they build high-performing teams. Piada Italian Street Food VP Corban Nichols explores key considerations to build better businesses.
