Weekly Roundup – Week of 2.16.26

February 20, 2026

Explore the week’s most newsworthy food and beverage stories – curated by our team of strategists and food enthusiasts:

Restaurant Technology Hits A Turning Point

Full-service restaurants are increasingly consolidating systems like POS, reservations, scheduling, and inventory management, prioritizing reliability, ease of use, and cost-effectiveness over constant turnover of tech platforms. Operators are also selectively embracing AI and automation for backend tasks while still preserving human interaction in guest-facing moments. For the food industry, it indicates that products and services enabling simple, integrated, and cost-effective restaurant tech solutions are likely to resonate most with operators focused on sustainable growth and operational clarity. Read More

Why Grocery Spending Fluctuates During The Month & How Food Brands Can Align

Experts call it “First of the Month Effect,” when baskets are fuller with premium purchases early when budgets feel fresh, and tighter, necessity-focused shopping later as funds tighten. Retailers can use this pattern to fine-tune inventory and promotions, showcasing discretionary and higher-margin items early and value-oriented staples later. Shoppers increasingly trade down to private label and smaller pack sizes late in the cycle to stretch budgets. For food suppliers, this means matching product supply, packaging, and promotions to these monthly shifts. Emphasize premium and larger sizes when demand is strong. Highlight value and affordable options when budgets tighten. Read Story

Operators Are Cautiously Optimistic In 2026

The National Restaurant Association forecasts U.S. restaurant and foodservice sales will reach about $1.55 trillion in 2026. That is a roughly 4.8% increase from the prior year. The rise is mainly due to higher menu prices, not more customer traffic. Many operators feel cautiously optimistic. But they still face economic pressure. Food and labor costs remain high. Customer traffic is softer. Most report flat or declining visits. Consumers say they would dine out more often if they had more money, underscoring pent-up demand that’s constrained by budget realities. Both full-service and quick-service restaurants cite the economy and cost management as their top challenges for the year ahead. Read Article

QSR Spotlight: How McDonald’s Is Preparing For GLP-1

McDonald’s is testing new menu items with more protein and smaller portions. These changes aim to match shifting eating habits. As CEO Chris Kempczinski noted, McDonald’s has not seen a major business impact yet. Still, it is noticing shifts. These include less snacking and changes in drink choices. These shifts could grow as more people use GLP-1 drugs. For consumers, it implies that familiar fast-food menus may evolve to include smaller-portion, higher-protein or otherwise health-oriented choices. For QSRs, changing menus and marketing for these diet shifts may help keep traffic and stay relevant. Appetite suppression drugs are changing how people think about eating out. Learn More

So, What About The Food Pyramid?

In this Food for Thought Leadership video, William Grand, founder and CEO of NutriFusion, discusses a key health issue. He says America relies too much on ultra-processed foods and this creates nutrition gaps. Grand explains that these gaps can lead to chronic health problems and telling people what to eat is not enough, offering that the updated food pyramid and dietary guidelines are reshaping the narrative around protein, whole foods, and processing, and what policy and labeling changes might help shift eating habits at scale. Watch Now

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