🌯 McDonald’s Brings Back the Snack Wrap

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🍽️ What’s Cooking?

McDonald’s Brings Back the Snack Wrap

After years of customer demand, McDonald’s is officially bringing back its Snack Wrap in 2025. The return marks a shift in strategy as the company leans into nostalgia and smaller portions to drive traffic. The wraps are expected to feature crispy or grilled chicken options with lettuce, cheese, and ranch or spicy sauce. This move aligns with consumer preferences for portable, value-driven menu items—and could reignite competition in the quick-service category. ​Read more.

🃏 Running a Smoother Kitchen

Use a Color-Coded Cleaning System

Assign different colors to cleaning cloths, buckets, and tools for specific zones: red for restrooms, blue for front-of-house, green for kitchen prep, and yellow for food-contact surfaces. This reduces cross-contamination, makes staff training easier, and helps maintain health inspection standards.

🚀 Scaling Up

Japanese Ramen Brand Tonchin Expands in the U.S.

Tokyo-based Tonchin is pushing forward with its U.S. expansion plans. The brand, known for premium ramen and izakaya-style menus, is prioritizing quality over speed as it adds new locations. Each U.S. restaurant is designed to reflect local culture while maintaining Tonchin’s Japanese roots. The company is taking a careful approach, building partnerships with chefs and restaurateurs who align with its standards and style. Read more.

🦾 Fresh Ideas

Loyalty, Value, and Menu Innovation Drive Dining During Downturns

As economic pressure builds, restaurants are turning to a three-pronged strategy: boost loyalty programs, rework menus for better value, and keep innovating. Leading brands are focusing on limited-time offers and combo deals, while using loyalty apps to personalize rewards and keep customers coming back. Data-driven insights from these programs are also guiding menu design and price points. The result? Smarter offerings that meet budget-conscious diner expectations without sacrificing quality. ​Read more

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