The Americas
There are fewer women in the US restaurant industry’s workforce in 2026 vs 2025
Over 450,000 women left the US labor market last year, including the restaurant industry. A new data brief from the National Restaurant Association, using US Census Bureau’s American Community Survey data, finds women make up 54% of the restaurant and foodservice workforce, compared to 48% of the total US employed labor force. This represents a drop of about one percentage point from last year, when about 55% of foodservice employees were female. The percentage of managers in the industry remains 50% female year-over-year, while 55% of supervisors are women, down from 57% in 2025.
Burger chains are navigating beef inflation through supply chain diversification and digital promotions
New data from Datassential’s Burger Price Index shows burger menu prices have increased about 14% since January 2023, slightly above federal food-away-from-home inflation of 13% in the same period. Beef production costs have jumped about 32%, showing operators remain strategic about burger prices, as the item drives strong value perception and major traffic, according to Datassential. “Operators can’t simply pass every cost increase directly to the consumer,” Datassential chief executive officer Jim Emling said in a statement. “The data shows just how carefully restaurants are managing pricing on high-visibility items like burgers while balancing costs across the rest of the menu.”
Europe, Middle East and Africa
Campana secures major funding from HSBC to accelerate UK Taco Bell expansion
Restaurant franchise operator Campana has secured an eight-figure funding package from HSBC UK to accelerate a major Taco Bell rollout across the UK, including the South West, Wales, the Midlands and the North East. New sites will open in the coming months, with further expansion planned. The £20m investment is expected to create around 600 jobs. The business plans to open up to 12 new restaurants a year, building a portfolio of over 50 Taco Bell sites in the UK by 2029. The next phase will focus on more locations in Wales, the South West, along the M4 and M5 corridors, and in and around the Midlands.
Restaurants could slash energy bills and usage by switching from gas to electric equipment
New data analysis shows restaurants could cut energy bills by up to 20%, energy use by up to 64%, and CO2 emissions by up to 65% by switching from gas to electric equipment. With rising energy costs and gas prices increasing due to the war in Iran, the findings highlight a potential way to lower energy use, bills and carbon emissions. The findings come from a new guide by The Sustainable Restaurant Association, the Global Cooksafe Coalition and Hospitality Energy Saving & Sustainability (HESS).
Asia Pacific
Hong Kong restaurants claim top two spots in Asia’s 50 Best Restaurants
After hosting last year’s celebrations for The World’s 50 Best Bars, this year Hong Kong welcomed the annual awards for Asia’s 50 Best Restaurants 2026, for the first time. The event gathered over 1,000 culinary industry representatives, renowned chefs and media from across the world. Hong Kong’s The Chairman reclaimed the title of The Best Restaurant in Asia, with contemporary Cantonese restaurant Wing in second place on the list of the region’s best places to eat, yet again highlighting Hong Kong’s leading dining scene in Asia.
New research highlights major transparency gaps in global supply chains over increased regulatory scrutiny
The annual Achilles Global Supplier Risk and Sustainability Survey, based on responses from 2,805 organizations across sectors including construction, energy, manufacturing, transport and the public sector, shows that while companies place greater emphasis on sustainability and supplier governance, visibility into extended supplier networks remains limited. Only 6% of organizations report full visibility into Tier-2 and Tier-3 suppliers, while nearly half report limited or no visibility beyond their immediate supplier base, which could affect the foodservice equipment sector. As regulatory expectations intensify, organizations must demonstrate traceability, due diligence and consistent monitoring across extended supplier networks. This could force foodservice manufacturers to abandon fragmented data systems or risk significant financial loss, import bans and brand damage.
Lauren Hurrell
