McDonald’s redesign points to future of foodservice
The fast food giant has overhauled its Chicago flagship store to offer an experience of the future that includes enhanced delivery, environmentally-friendly surroundings and automation that complements traditional table service, reports Amelia Levin
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Chipotle announces Accelerator Program
Chipotle Mexican Grill has developed an incubator for food and agriculture businesses despite grappling with continued foodborne illness outbreaks and plummeting stocks, as Amelia Levin reports

Dining in the sky: Wilshire Grand Center, Los Angeles
Restaurants and bars take center stage high up in the Wilshire Grand Center, the latest addition to LA’s skyline. Brandy Gonsoulin speaks to the people who put them up there

Food delivery evolves: Q&A with Kitchen United’s Jim Collins
With food delivery demand-side platforms such as Uber Eats charging restaurants up to 30% commission, operators must adapt to a changing landscape, Kitchen United's Jim Collins tells Michael Jones

Market moves: foodservice mergers and acquisitions
Amelia Levin rounds up notable business activity in the wider foodservice market

Consumers willing to pay extra for authentic ethnic food
A new report has found that more than a quarter of diners would be happy to pay more for ethnic food – as long as it is authentic

Putting the feast in festival food
Festival season may be well under way, but the preparation for it commences many months before. Samantha Lande speaks to organizers about making sure the foodservice element is pitch perfect