Weekly Roundup – Week of 7.28.25

August 1, 2025

Explore this week’s most newsworthy F&B stories – all curated by our team of strategists and food enthusiasts:

Wingstop Kitchens Are Getting Smarter

Wingstop is rolling out its new kitchen operating system, Wingstop Smart Kitchen, across 1,000 restaurants, with full U.S. placement expected by year’s end. Early results show a 40% drop in ticket times within just four weeks of implementation, leading to faster service, a more consistent guest experience, and stronger sales performance. The new kitchen system is expected to help offset the slowdown and drive future gains. For the broader commercial foodservice sector, Wingstop is demonstrating how investing in smart kitchen technology can improve efficiency, enhance consistency, and support growth. Read Article

What Does Ultra Processed Actually Mean?

The FDA and Health and Human Services (HHS) are determined to develop a universal definition in hopes of alleviating confusion for consumers and the food industry at large. “A definition could help shape future regulation, including what types of food can be eligible for school lunch or food assistance benefit programs,” said the FDA. Currently, ultra-processed foods refer to products made through industrial processing or food containing additives, such as artificial flavors and colors, to make the food items more enticing looking and tastier. Still, there are foods such as yogurt and tofu that can be considered ultra-processed without resulting in negative health outcomes. Hence the confusion. Read More

Move Over Bold Flavors, Gen Z Gravitates Toward Textures

Three top textures are being sought after by this influential group of Gen Zers. “In a recent survey by Collage Group, 63.4% of Gen Z respondents said they enjoy soft textures in sweet snacks, while 58% love chewy ones.” At the same time, jiggly and jammy-egg textures (e.g., partially set yolks and hard-cooked whites) are favored now as a topping over toast and rice dishes.  And, crispy-crunchy textures that create a “multi-sensory” experience are driving Gen Z cravings. Read Story

AI Voice Ordering Adoption In Restaurants

Full-service restaurants are beginning to explore artificial intelligence to streamline operations. AI voice ordering is catching on, especially for handling routine tasks.  As the technology evolves, it could take on more complex responsibilities such as phone and online orders and personalized upselling for loyalty members, offering real support in fast-paced environments. What’s creating a lot of buzz is how AI helps ease the load on busy staff, reducing stress and enhancing the overall guest experience. Learn More

Finding Its Place In The Alternative Meat Space

Beyond Meat has dropped “Meat” from its name, rebranding simply as Beyond, signaling a broader shift from imitating animal protein toward championing plant-based protein in its own right, Vegpreneur reports. The company is launching simpler, ingredient-forward products like Beyond Ground, made from fava beans and psyllium with no added oils or saturated fat, prioritizing nutritional functionality over imitation meat. Beyond’s repositioning may mark a turning point for the plant-based sector, shifting toward genuinely new protein paradigms, simpler ingredient stories, and a more all-encompassing narrative around plant-based nutrition. Read On

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