Fit for a king? Burger King’s vegan controversy
Currently facing a lawsuit for cooking its plant-based patties on a grill used for meat, how significant will the fallout be for Burger King and for kitchen design? Frances Ball reports
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Project: Holland Hall, Tulsa, Oklahoma
An Oklahoma school’s refectory was given a makeover to reflect a modern lunchroom. FCSI associate Lance Brooks tells Karen E. Thuermer how the project came together

Chef Erin Wade on tackling harassment
The Oakland-based chef tells Tina Nielsen helping front-of-house staff feel safe is all part of an inclusive and collaborative company culture

US government gets legal over NSLP
The federal government is fighting back against seven US states that have objected to new, relaxed rules for the National School Lunch Program (NSLP), reports Amelia Levin

Variations on a theme park menu
Getting the food offer right is important for theme parks. Celia Woolfrey speaks with operators and consultants around the world about hitting the sweet spot with visitors

Blog: Rudy Miick FCSI on AI, voice technology and the restaurant industry
The founder and president of The Miick Companies, LLC looks at the impact artificial intelligence (AI) and voice technology will have on foodservice

Chipotle to roll out AI voice ordering system across US
The chain plans to introduce an AI voice ordering system to all of its US stores by the end of the year, reports Heather Cant