OMNIVORE
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Category: Culinary
Enlarged image of a chicken sub sandwich with fries and ketchup in a plastic basket showing ballpark food.

Weekly Roundup – Week of 3.23.26

From the high-stakes world of QSR operational tech to the viral "chicken ice cream" hitting MLB stadiums this season, this week, we’re diving into the caffeine obsession fueling C-stores, the massive growth of bulk-buy retail, and how the GLP-1 era is fundamentally reshaping food-tech innovation.

A multi-ethnic group of friends having fun and eating lunch together at a restaurant.

Weekly Roundup – Week of 3.2.26

From shifting definitions of “healthy” to frozen food’s surge, private label momentum, and untapped dining data, these five stories reveal where food brands must focus next to stay competitive in 2026.

A happy female chef is putting the finishing touches on an entree by placing a piece of lettuce on top.

B2B to B2Human: The Ultimate Guide to Marketing to the Modern Chef

If you’re only marketing to procurement, you’re missing the real decision-maker: the chef. Read our blog to learn what today's modern chef is looking for from a foodservice supplier.

Top-down image of a bowl of Greek yogurt with oats, raspberries, and blueberries, with ingredients spilled around it and out of focus.

Weekly Roundup – Week of 2.2.26

This week’s food and beverage roundup explores how health, convenience, and menu strategy are colliding — from fiber confusion and wellness fatigue to small plates, café growth, and c-store sandwich innovation.

A close-up of gummy sugar candy bears in various flavors spilled out of a bag.

Weekly Roundup – Week of 10.27.25

From sweet-tooth surges to sustainable kitchens and tech-driven dining, this week’s curated F&B insights cover candy trends, zero-waste menus, category management, and digital promotions transforming alcohol and casual dining.

Handheld breakfast sandwich in a cardboard container being held by a hand.

Weekly Roundup – Week of 9.15.25

From breakfast battles to AI-driven kitchens, transparency mandates, and global culinary trends, discover the innovations reshaping foodservice today.

Young black female holding onto a breaded chicken wing with a fork, eating her take-out fried chicken wing order on a bench out in the sunshine.

Weekly Roundup – Week of 7.28.25

From smarter back-of-house systems to AI-driven ordering and the evolving identity of plant-based proteins, the food and beverage industry continues to shift at a rapid pace. This week’s roundup covers the future of Wingstop’s kitchens, what “ultra processed” really means, Gen Z’s obsession with texture, and how restaurants are experimenting with AI to boost service speed.

Young female working at a fast food restaurant takes an order from a 20-something female looking up at a menu board.

Weekly Roundup – Week of 7.21.25

From soda-inspired sauces to global trends crossing U.S. borders, this curated roundup explores what’s shaping menus, ordering habits, and operational strategies.

Young African American chef in a fine dining restaurant happily topping a dish with a greens garnish.

How Chefs Use Data to Craft Smarter Menus

Chefs and foodservice operators are using data—from POS reports to TikTok trends—to build menus that excite guests and improve margins. In our latest blog, we explore how analytics and culinary creativity work together.

Golden fried Japanese dumplings appetizer skewered across a large hot cast iron pan to catch the oil drippings.

Weekly Roundup – Week of 5.19.25

From bold moves in food manufacturing to the rise of 2D barcodes and high-protein diets among Gen Z men, this week’s top F&B stories are packed with insight. We’re diving into trends that stood out at the 2025 NRA Show and Sweets & Snacks Expo, how retailers are using AI to stay ahead, and why transparency is the new baseline.