The latest FI Fast Break news podcast discusses food-tech company Wonder’s elaborate plans for an autonomous food platform.
In other news, more restaurants are struggling with profitability lately, and technology isn’t always helping. A third of operators told the National Restaurant Association that they weren’t profitable in 1H 2026, as weak traffic hurt sales. Additionally, 12% of operators said technology had increased costs, reported Restaurant Business. Full Story
Elsewhere, KFC opened its new “Open House” concept Sept. 27 in McKinney, Texas, using the location as a test lab for potential systemwide changes across menu, design, technology, operations, and hospitality. The prototype adds breakfast, expanded beverages and sauces, redesigned back-of-house workflows, self-order kiosks, and a new lobby host role, reported QSR Magazine. Full Story
Meanwhile, school menu changes could complicate efforts to reduce ultra-processed foods. Researchers suggest that reducing UPFs in school meals could be challenging because many products help meet nutrition, cost, and operational requirements, reported eurekalert.org. Full Story
And finally, a survey released today shows the biggest opportunity in functional food and beverages may involve sleep. A consumer survey by Knit found that 45% of Americans want to improve sleep. Meanwhile, 38% are looking for better solutions to combat stress. Full Story
About this podcast: The FI Fast Break provides the F&B industry with a quick-hitting update regarding impactful news. The podcast aims to keep F&B business leaders up to date on news that can help them stay a step ahead of the competition. This type of content is just a preview of the type of need-to-know info FI members are provided on a daily basis. For more information on FI memberships, please click here.
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