Food & Beverage

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Restaurants, bars...

McDonald's Franchisees to Get A Say on All-Day Breakfast

McDonald's Corp. said it would let franchisees decide which breakfast items to serve all day, part of an effort to simplify operations as wait times have grown and traffic has stalled.
 The burger giant saw sales rise in the U.S. after putting breakfast items on sale all day in 2015, one of its biggest operational changes in years.
 But same-store sales in the U.S. have since cooled as competitors improved their breakfast offerings. McDonald's beat same-store sales expectations in the first quarter, in part

The food app revolution will eat its drivers

WangXing, co-founder of Meituan Dianping, aspires to “make life better for everyone”, says the prospectus for the world's largest food delivery company, which floated this month in Hong Kong at a value of $53bn. That is an impossible dream, but his company is changing how millions eat.
 Uber's on-demand taxi service used to be the ultimate disrupter, but rides for people are being challenged by delivery of food. Motorcycles and bikes speed around cities, carrying

McDonald's Trims Preservatives

McDonald's Corp. is stripping artificial ingredients from more food to win over customers who, the burger chain believes, don't want to eat things with names like calcium propionate and sodium benzoate.
 Those and other ingredients found in the buns, cheese and sauce on some of McDonald's best-known burgers are gone from its U.S. restaurants, the chain said. The Big Mac, Quarter Pounder with Cheese and burgers in Happy Meals are now among items free from artificial preservatives, flavors and coloring.

JAB ready for more after Pret A Manger deal

After buying Pret A Manger this week, relentless dealmaker JAB Holdings should think of changing its name to Pret a Acheter.
 The British food-to-go chain is the latest addition to the bulging basket of household names in coffee, food and cosmetics by a little-known private company—one that has been blazing a trail through consumer industries with the backing of one of Europe's wealthiest families.

Postage-Stamp Cuisine

WHEN YOU turn out 100 dinners a night from a 170-square-foot kitchen, every inch counts. Chris Ono, chef de cuisine at Esters Wine Shop & Bar in Santa Monica, Calif., keeps his knives on a tray that just fits in the space between the top of a small bar refrigerator and the bar itself.