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Restaurants’ 3 Key Challenges for 2026
In late 2025, margins are getting squeezed from every direction – ingredients, wages, tariffs – and restaurants are feeling the burn. As costs climb, adaptability isn’t optional; it’s the only way to stay on the menu.
The Return to Real: Authenticity Is Redefining the Food Industry
In The Food Institute’s latest Food for Thought Leadership episode, Robyn Carter of Jump Rope Innovation explains how consumers’ demand for authenticity and simplicity is reshaping food retail, restaurants, and wellness, and why “real” is the future of food.
Red Cup Reckoning: Unionized Starbucks Baristas Strike Ahead of Holiday Rush
More than 1,000 unionized Starbucks baristas will walk out on the job in over 40 U.S. cities in an open-ended strike. Starbucks Workers United, which represents employees at more than 550 U.S. Starbucks stores, said the strike will begin at 4 p.m. local time.
Gen X: the New Powerhouse in Food Spending
Gen X is entering its peak spending years, favoring branded, practical food products that deliver real value. F&B leaders should act fast, because this discerning, high-ROI cohort won’t wait for promises to pan out.
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