The enactment of a $20 minimum wage law for fast food workers in California, through Assembly Bill 1228, has stirred considerable debate and controversy. However, the aftermath of this law has proven to be even more convoluted with the introduction of Assembly Bill 610, purportedly a “cleanup” bill aimed at rectifying the flaws of its predecessor. But does AB 610 truly clean up the mess or does it… Source The post The Fallout from California’s $20 Minimum Wage Fast Food Bill appeared first on FoodChain Magazine ..read more

Sustainability has emerged as a cornerstone of corporate responsibility and consumer preference. Among the champions of this green revolution, Food Lion has distinguished itself with robust sustainability initiatives aimed at reducing environmental impact, enhancing community well-being, and leading by example in the industry. Food Lion’s commitment to sustainability is evident in its… Source The post Food Lion’s Roar for a Greener Tomorrow appeared first on FoodChain Magazine ..read more

In California, a legislative proposal aims to eradicate artificial food dyes from school cafeterias, spotlighting the intricate relationship between nutrition and child development. This initiative mirrors a broader, ongoing dialogue about the composition of our children’s diets and aligns with historical efforts to cultivate healthier eating environments within educational institutions. Source The post California’s Crusade Against Colorful Snacks in Schools appeared first on FoodChain Magazine ..read more

Natto, a traditional Japanese superfood, has been a staple in Japan for centuries, revered for its distinctive flavor and nutritional prowess. This fermented soybean dish, characterized by its sticky texture and strong aroma, has caught the attention of health enthusiasts worldwide. It’s not just food; it’s a testament to the enduring wisdom of Japanese culinary traditions and their understanding… Source The post Natto Uncovered: Japan’s Weird Secret to Longevity and Health appeared first on FoodChain Magazine ..read more

With drive-thru lanes becoming the new battleground for brand loyalty, the stakes have never been higher for fast-food establishments to deliver not just on taste, but on speed and accuracy as well. This narrative unfolds in the shadow of a 2021 study revealing a notable dip in both the speed and accuracy of drive-thru services, largely attributed to less experienced workforce and increasingly… Source The post Customer Frustration at Drive-Thru 75% Error Rates appeared first on FoodChain Magazine ..read more

In a bold move reflecting a broader industry trend, Coca-Cola has significantly reduced its product lineup by discontinuing half of its drinks, including brands like Tab, Zico coconut water, Diet Coke Feisty Cherry, and Odwalla juices. This decision leaves Coca-Cola with approximately 200 different types of beverages, a stark contrast from its previous offering of around 400. Source The post Coca-Cola Shelves Half Its Drink Options appeared first on FoodChain Magazine ..read more

Jersey Mike’s Subs (Jersey Mike’s) is an American submarine (sub) sandwich chain with over 2700 stores and franchises across the US. Founded in 1956 in Point Pleasant, New Jersey, the business was originally known as Mike’s Subs, and the story behind its subsequent impressive expansion is one of dedication and making a difference. In 1956, the original founder identified a gap in the market… Source The post Having taken the US by storm, Jersey Mike’s is preparing to take its sensational subs to Canada  appeared first on FoodChain Magazine ..read more

McColgan’s is a third-generation family-owned company with deep roots in Northern Ireland and a commitment to delivering delicious savory pastries. Established by the McColgan family in 1940, the business has a unique story behind its success, having started life as a tea shop in Strabane, Northern Ireland. The tea shop quickly became reputable in the area, with the subsequent opening of a café… Source The post How McColgan’s has grown from a small shop to a strong business under family ownership  appeared first on FoodChain Magazine ..read more

Derived from its CEO and Founder Benjamin Berg’s passion for hospitality and the culinary arts, Berg Hospitality Group is a household name in Texas, where the company launches and operates its eclectic restaurants. Notably, the budding culinary group is responsible for creating B&B Butchers and Restaurant in Houston and Fort Worth, B.B. Lemon, The Annie Café and Bar, Turner’s, Trattoria Sofia… Source The post Delve into Berg Hospitality’s inspiring story and passion for unparalleled dining experiences appeared first on FoodChain Magazine ..read more

Based in Fife, Scotland, the Glenshire Group (Glenshire) is a family-owned conglomerate established in 2020 to consolidate the existing businesses of Greens Retail (Greens), Skwishee, Glenshire Developments, and a number of Pizza Hut franchises. Spanning multiple sectors – retail, frozen drinks, and property development – Glenshire must carefully balance each business interest to ensure its… Source The post Through determination and innovation, the Glenshire Group is steadily growing its retail footprint appeared first on FoodChain Magazine ..read more