The Americas
Chipotle swings positive after a tough 2025
The fast-casual Mexican chain reported a 0.5% increase in same-store sales in Q1 and a 0.6% increase in transactions. Chipotle’s stock price rallied by nearly 5% in after-hours trading Wednesday following a better-than-expected first quarter earnings report that included the chain’s first positive same-store sales metric in over a year, at 0.5%. Total revenue was $3.1bn, marking a nearly 7% increase year-over-year. “Our first quarter performance exceeded expectations, and we are encouraged by the early momentum we are seeing in our recipe for growth and positioning,” CEO Scott Boatwright said during the call.
Growth story of chicken chains decelerates
Growth at chicken chains continued in 2025, with sales up 5.3% compared to the overall industry, which was up 3%, according to Technomic’s latest Top 500 Restaurant Chains report. But chicken is showing signs of significant deceleration, having grown 9.1% in 2024, its first year of single-digit growth after five straight years of double-digit growth, including 2023, when the category’s sales rose more than 12%, resulting in a 7% sales slowdown in two years. Last year, the category was especially impacted by slowing momentum for the biggest players, including Chick-fil-A, Popeyes’, KFC and Wingstop. Notably, however, Wingstop added a net 382 restaurants last year, increasing its unit count by 17% to 2,586. APAC, however, is emerging as the fastest-growing fried chicken market, according to Research and Markets.
Asia Pacific
Starbucks marks next phase of expansion in China with Boyu Capital JV
Starbucks has officially closed its joint venture with Boyu Capital marking a significant step in its long-term strategy for China. The deal, first announced in November 2025, positions Starbucks for a new phase of expansion, stronger localization, and enhanced customer engagement across the country. The new entity will oversee approximately 8,000 company-operated coffeehouses, all of which will transition to a licensed operating model, with a shared long-term ambition to expand to as many as 20,000 locations over time.
IHG Hotels & Resorts and OzHarvest surpass one million meals milestone
The hotel group has partnered with the food rescue organization since 2018, combining food rescue with hospitality training programs. The partnership has surpassed one million meals delivered to people in need in Australia, marking a significant milestone in their shared efforts to reduce food waste and support communities facing food insecurity. “Our partnership with OzHarvest continues to deliver tangible impact in the communities where we operate, while also helping address food waste in a practical and purposeful way,” says Matt Tripolone, Managing Director, Australasia & Pacific, IHG Hotels & Resorts.
Europe, Africa and Middle East
British foodservice spend hits £71bn as experience-led demand increases
New insights from Circana highlight that 45% of British adults now follow a specific diet, rising to 60% among Gen Z and younger millennials, which is reshaping menus and occasions to cater to this broader shift towards health and purpose-driven consumption. Despite the menu changes, one in four (23%) British consumers report that they are switching dining venues due to a lack of suitable options for the growing preference for high-protein and low-calorie diets. Functional food and beverages – those supporting energy, immunity, and weight management – are among the fastest-growing segments of demand, influencing both menu design and venue choice. Restaurants are adapting with portion controlled, protein-forward menus and lower-sugar offerings.
Fast-food becomes a routine for 53% of Saudis
Over half of Saudi residents (53%) report eating fast food at least once a week, whilst another 28% do so monthly, suggesting it has become a routine part of consumption for many, according to YouGov’s 2026 KSA QSR rankings. Weekly fast-food consumption is higher among men, making up 66% compared to 34% women, compared with a more balanced national split of 60% male and 40% female. The largest age group is 25–44-year-olds, who account for 59% of weekly diners. When choosing a new restaurant, consumers point to cleanliness (48%) and price (46%) as the top deciding factors.
Lauren Hurrell
