May 14, 2026 - Today, on National Biscuit Day,Church’s Texas Chicken® and Texas Chicken™ is making the holiday theirs. With biscuits that hit harder than the competition, Canadians can bring a little swagger back into their lives by picking up a FREE golden buttery Church’s Texas Chicken biscuit with purchase at all locations across the country. 

“On National Biscuit Day, Church’s Texas Chicken isn’t just celebrating, we’re owning the day,” said Robert Manuel, General Manager, Canada, at Church’s Texas Chicken. “With nearly 100 locations across Canada, we can offer Canadians a break from expensive grocery bills and high gas prices by giving away our signature sweet and savoury honey-butter biscuits at all of our locations in the country on Thursday, May 14, 2026.”

Ready to grab life by the biscuits? Church’s Texas Chicken is daring its biggest fans to show where they stand. Fans are encouraged to snap a photo enjoying their honey-butter favourites in front of a Popeyes, KFC, or Mary Brown’s location, bringing a little friendly competition into the conversation. The first 30 qualifying entries on Reddit will be rewarded with a $50 DoorDash code for their next Church’s Texas Chicken meal.

In Toronto, Church’s Texas Chicken ambassadors will be offering “biscuit breaks” at key landmarks to mark National Biscuit Day where consumers can get coupons to redeem free biscuits.

For more information, visit: https://churchstexaschicken.com/

Milan, 14 May 2026 – Open kitchens, hybrid concepts and rapidly evolving consumption patterns: out-of-home dining is undergoing a profound transformation. Against this backdrop, the Italian Giornata della Ristorazione(Restaurant Industry Day) on Saturday 16 May offers a timely opportunity to reflect on the future of the sector. The initiative is a collective, inclusive, solidarity-driven and ethical event that celebrates conviviality and the culture of hospitality.

A culture to which Host, the world-leading exhibition dedicated to the hospitality organized by Fiera Milano, contributes by anticipating innovation not only through its biennial trade fair, but also through the regular insights produced by the HostMilano Observatory, which throughout the run-up to the event tracks market performance and the most promising emerging trends, turning them into business opportunities.

With more than 2,200 exhibitors and over 183,000 trade visitors from around the world, the 2025 edition confirmed HostMilano as a leading global platform for hospitality, out-of-home dining and food retail. The event also recorded strong growth in international attendance, including +27% from the United States, +29% from Brazil, +21% from the United Arab Emirates and +20% from Australia.

Looking ahead to the 2027 edition, more than 1,000 exhibitors have already confirmed their participation, with international exhibitors accounting for 50% of the total. These figures underline the strong industry’s confidence in the event and its continued ability to attract leading global players.

Building on its role as a leading global hub for the sector, Host continues its internationalization journey through a series of structural partnerships that are shaping a true worldwide network for professional hospitality. Following the success of the first edition of Host Arabia, developed in collaboration with local partner Semark, and with the second edition already scheduled to take place in Riyadh from 7 to 9 December 2026, the partnership with NAFEM – the North American Association of Food Equipment Manufacturers – will bring the Host format to the 

United States in 2027, creating a new bridge between Europe and North America and further strengthening the connection between the world’s leading hospitality and out-of-home markets.

Host therefore confirms its position as a strategic, dynamic and flexible platform where business, innovation and networking come together to anticipate emerging trends and shape the future of the industry.

It is on this solid foundation that the strategy for the 45th edition of HostMilano is being developed, with Foodservice once again set to be among the key protagonists, in a sector that continues to reinvent itself by combining innovation, creativity and evolving market challenges.

A growing sector worth almost €80 billion

According to data compiled by ExportPlanning exclusively for the HostMilano Observatory, in 2025 global production in the professional foodservice equipment sector – including kitchens, ovens, cooktops, cooking appliances and related equipment – reached €77.7 billion, marking an increase of around 35% compared to the pre-pandemic period and a compound annual growth rate (CAGR) of +5.2%.

With an average annual growth rate of +10.3%, the most dynamic category is that of small electromechanical appliances, highlighting the increasing automation of operational processes. In absolute terms, the two largest product categories are pots and pans (€26.9 billion, CAGR +3.8%) and electric kitchens, cooktops and ovens (€23 billion, CAGR +5.2%), which together account for two thirds of global production.

As for global trade, in 2025 it reached €55.8 billion (+0.3% compared to 2024), outlining a solid market set to accelerate further. Forecasts from ExportPlanning indicate a compound annual growth rate (CAGR) of +4.3% over the 2027–2029 period, moving closer to €65 billion over the forecast horizon. The United States is the world’s leading market, at €8.4 billion (a 15.6% share), followed by Germany (€4.8 billion), the Netherlands and Poland (both at €2.5 billion), and France (€2.4 billion). Looking ahead, the strongest contributions to demand growth are expected from Europe, with Germany leading the way at +€906 million (CAGR +4.5%), followed by Poland (+€642 million, CAGR +6%) and the Netherlands (+€551 million, CAGR +5%).

Focus on the Italian Table Aborad: 90,000 “ambassadors” of Made in Italy worldwide

Growth driven not only by innovation, but also by demand. The results of the first systematic mapping of Italian restaurants abroad, conducted by Sociometrica for FIPE with the report The Italian Table Abroad, identified 1,486 Italian restaurants across ten European cities (from Paris to Berlin, and from London to Amsterdam), analysing more than 115,000 menu items. With an average score of 8.95/10, consistent across all cities and price segments, customer satisfaction is notably high, alongside an average main dish price of €30.30: an affordable premium positioning that combines accessibility with a strong perception of quality, also supported by as much as 85.9% of menu items being unique—a figure with no comparison in the wider European gastronomic landscape.

The most successful formats are also the most authentic: the pizzeria is the most widespread, with 345 venues and the highest Value Index, meaning that customers in Italian pizzerias across Europe pay below-average prices while receiving above-average quality. The Margherita is the most frequently listed dish (657 occurrences), while among pasta dishes Carbonara stands out (449), Tiramisù is the most widely shared dessert (541), and the Aperol Spritz is the most exported social ritual of Italian culture, present in all ten cities (383 occurrences). On a global scale, there are nearly 90,000 Italian restaurants operating as true cultural “embassies”, projecting the country’s identity, lifestyle and artisanal expertise worldwide.

The kitchen takes centre stage: trends reshaping the sector towards Host 2027

Against the backdrop of both Italian and international developments, the HostMilano Observatory has identified a series of structural trends that are redefining spaces, menus and service models.

Starting with physical spaces: the professional kitchen is no longer a hidden area, but increasingly the visible heart of the venue. In the most recent projects, the dining room is designed around an open kitchen, with layouts that combine transparency, theatricality and functionality. The boundary between production and consumption is becoming increasingly blurred, and the visibility of the process is becoming an integral part of the guest experience.

Layouts are also becoming more flexible and reconfigurable. Today, venues are designed as modular systems capable of shifting configuration between lunch, aperitivo, dinner, private events and delivery pick-up, with indoor and outdoor 

areas treated as a single adaptive system: more than an aesthetic choice, this reflects a structural response to the multiplication of consumption occasions.

Consumption itself is increasingly fragmented into frequent micro-occasions. The day is no longer organized solely around lunch and dinner. Advanced snacks, small portions, sharing plates and weekday brunches are reshaping menus and service time bands, extending trading opportunities and requiring more versatile equipment and faster production cycles, often bringing together different functions such as foodservice, bakery, café and food retail.

In terms of flavours, fermentation, umami notes and a return to live-fire cooking are emerging as a shared language in contemporary mid-to-upscale dining. Miso, fermented dairy products, charcoal-grilled preparations and ingredients that deliver aromatic complexity are finding a growing audience, from fine dining to accessible premium formats.

The 45th edition of Host will take place at Fiera Milano from 22 to 26 October 2027.

MONTREAL, May 12, 2026 – Foodtastic, one of Canada’s leading restaurant operators, today announced it has signed a master franchising agreement with Inspire Brands to open hundreds of Dunkin’ locations across Canada.

Under the new agreement, Foodtastic will have exclusive rights to develop the Dunkin’ brand nationally through both corporate and franchise-operated locations. This expansion strengthens Foodtastic’s relationship with Inspire Brands and adds a globally recognized coffee and donut concept to its Canadian portfolio.

“Bringing Dunkin’ back to Canada is a significant growth opportunity for Foodtastic and our franchise partners across the country,” said Peter Mammas, Foodtastic Founder and CEO. “This agreement demonstrates the strength of our relationship with Inspire Brands and the confidence we have built together through our work with Jimmy John’s in Canada. We are committed to growing the Dunkin’ brand thoughtfully to meet the needs of Canadian guests and communities.”

The first Dunkin’ location in Canada is expected to open in late 2026 or early 2027. Foodtastic will manage market development, franchisee recruitment, and operations in Canada. The menu will feature a wide range of hot and iced coffees, espresso beverages, teas, donuts, sandwiches, and snacks.

“Dunkin’s international footprint continues to thrive, so we are excited to bring this iconic brand to Canada through a strong, like-minded partner,” said Michael Haley, President of International at Inspire Brands. “Foodtastic has a proven track record of successfully growing leading restaurant brands, already established with their early progress growing Jimmy John’s. We value the shared commitment, operational expertise, and long-term vision they bring to this partnership.”

This agreement further strengthens the partnership between the two companies and reinforces Foodtastic’s role as a Canadian growth partner for global restaurant brands.

For over 75 years, Dunkin' has been a global leader in coffee and donuts, with more than 14,200 restaurants in nearly 40 markets. Details on the first Canadian location, market rollout, and franchise opportunities will be shared as development progresses. For franchising inquiries and more information on Dunkin’s expansion in Canada, visit foodtastic.ca/dunkin.

CAROL STREAM, IL – March 30, 2026 – Cornelius, a global leader in beverage dispensing solutions, today announced the launch of ACSD (Automatic Crew-Serve Dispenser), a fully automated beverage system designed for quick service restaurant (QSR) drive-thru and counter operations.

The launch reflects industry momentum toward automation and standardized execution. As drive-thru traffic continues to drive QSR revenue, even seconds saved per order can deliver a meaningful financial impact.

Designed to streamline workflows, ACSD automates the entire beverage build sequence—from order receipt through cup drop, ice dispense, beverage pour, and staging—resulting in faster service, improved accuracy, and reduced crew workload. Built for national and regional brands, ACSD reduces time per serve by up to 34 seconds.

Solving a Growing Operational Strain

QSR operators continue to face labor shortages, margin pressure, and rising expectations for speed and consistency. While kitchens have evolved, many beverage stations remain highly manual, often creating bottlenecks during peak periods.

A Fully Automated Beverage Workflow

ACSD integrates directly with POS systems, eliminating manual input during normal operation.

Among ACSD’s capabilities:

• Drops the correct cup
• Fast, accurate ice dispense
• Pours selected beverages, including flavor shots
• Automatically tops off carbonated drinks
• Transports and stages drinks in clear, sequential positions

Built-in visual order identification reduces confusion and rework. The system supports up to 16 syrups from a single nozzle and offers automatic, semi-automatic, and manual modes for operational flexibility.

ACSD is designed to support crews—not replace them—by standardizing production, simplifying training, and enabling staff to focus on higher-value, guest-facing tasks.

Measurable Impact for Operators

In real-world use, ACSD has demonstrated up to 34 seconds faster drive-thru service, potentially delivering:

• 12+ additional cars per day during peak periods
• 12–18 month payback (depending on volume)
• Improved customer satisfaction
• Greater order accuracy

ACSD is built for scalability and ease of maintenance, sharing approximately 60% of its parts with existing Cornelius equipment and including a two-year parts and labor warranty. It is commercially available today, with pilots across multiple QSR brands.

Operator Validation

“ACSD didn’t replace our workflow—it supported it,” said Erick Von Merveldt, VP of Training and Innovation, Freddy’s Frozen Custard and Steakburgers. “What once required two crew members now takes one, with less effort. That extra capacity goes right back into supporting the kitchen and giving our guests the kind of service they expect.”

A Big Step Forward in QSR Automation

“ACSD represents a shift to fully orchestrated beverage automation,” said Zach Dresser, Director of Product Management for Cornelius. “It integrates with existing POS systems and delivers speed and consistency without requiring store redesign.”

ACSD is available for deployment beginning Q2 2026, with pilot and multi-unit rollout programs currently open.