The Americas
Chipotle invests in food safety tracking system with AI giant Palantir
Chipotle is investing in a new food safety risk management platform in partnership with AI giant Palantir, reports Wired. The pilot has come following a summer of food safety incidents, largely driven by a nationwide cyclospora outbreak. While Chipotle was not implicated in the incidents, the company said the food-safety platform is “designed to provide a more consistent and centralized view of food safety risk across our restaurants.” Chipotle also added that the platform brings key information together in one place, allowing teams to identify trends, prioritize follow-up and make proactive, data-informed decisions more easily.
Chile’s most affordable food sees impacts of inflation
One of Chile’s most popular and affordable specialties, the ‘completo’, which is the country’s version of a hot dog, has always been seen as one of the most affordable foods across social classes. But even the price of completos have seen a recent uptick in light of cost of living rises and economy struggles, reports ABC News. Official data released this month confirmed that Chile is on the brink of recession after two consecutive quarters of economic contraction. Unemployment rose to 9.5%, the highest level in five years, while annual inflation accelerated to 4.1% in the past 12 months as food and transportation prices increased. Some of the costs have been driven up by geopolitical tensions and conflict.
Asia Pacific
Starbucks considers major sale of Japan business
According to Reuters, Starbucks is considering offloading a majority stake in its Japan business. It would potentially value Starbucks’ largest overseas company-operated market at about $3 billion, two sources informed the publication. Starbucks’ Japan operations cover 1,883 stores and account for nearly 9 percent of the chain’s entire global footprint, according to data from September 2025. Reuters said Starbucks collected pitches from “several financial advisers” on options for the business and remains open to selling a majority stake. While Starbucks’ Japan valuation is not public, sources suggested it was worth about $3 billion.
GYG builds kitchen software to cut wait times and improve accuracy
The Australia-based Mexican-themed casual foodservice restaurant, Guzman y Gomez Ltd. (GYG), is testing software that sets a pickup time for each order, using data from its in-house kitchen system to manage preparation times and workloads. The trial will begin in October and is one of several features being developed for GYG’s Order Management System, according to QSR Media. The system completed a pilot in August 2026 and now runs across more than 250 kitchens. The software calculates preparation times for individual orders, including changes such as adding guacamole, switching beans, or removing sour cream.
Europe, Middle East, Africa
Global study calls for more effective dietary guidelines as UK updates school food standards
A new global study, led by researchers from ProVeg International and the University of Göttingen in Germany, have identified the barriers and opportunities professionals face when implementing food-based dietary guidelines (FBDGs). It highlighted how FBDGs are failing to fully support professionals seeking to promote healthy and sustainable diets, and was published in the peer-reviewed journal Current Developments in Nutrition. The FBDGs translate nutrition science into guidance on diet and help shape national policies across health, nutrition and education. Over 100 countries worldwide have developed national food-based dietary guidelines, covering around 90% of the global population. The study calls for FBDGs to be more practical, plant-focused and to have greater transparency. At present, the UK is seeking healthier food standards in schools, reflecting the wider demand for improvement in public food guidelines.
Alchemist in Copenhagen implements five-month window dedicated to creative exploration
Beginning in December 2026, for five months each year, the restaurant will close for service and enter “Intermission”, a period dedicated to research, artistic development and experimentation. The team will focus on transforming the Alchemist experience before it reopens in a new way of operating. The restaurant first opened in Copenhagen in 2019, built around Munk’s concept of Holistic Cuisine. It brings together gastronomy, art, performance, technology, activism and science in a five-hour immersive experience. During those five months, Front of House team will explore how psychology, choreography, performance, and storytelling can challenge traditional ideas of service. The period will also be used to test new ideas and research different food cultures, introducing different perspectives in the process, while also exploring different uses of technology to create new guest experiences.
Lauren Hurrell
