💰 Paris Restaurants Accused of Secretly Overcharging U.S. Tourists

🍽️ What’s Cooking?

Paris Restaurants Accused of Secretly Overcharging U.S. Tourists

A new report claims that some Paris restaurants are charging American diners more than locals—without telling them. The hidden fees allegedly include marked-up menu prices, automatic tips, and substitute items with inflated costs. Tourists often receive English menus with higher prices, and bills sometimes include items never ordered. While French authorities haven’t officially responded, the report has stirred concern among travelers and raised questions about transparency and fair pricing in popular tourist cities.​ ​Read more.

🃏 Running a Smoother Kitchen

Introduce "Speed Labeling Zones" for Faster Prep Identification

Designate labeled prep zones with reusable magnetic tags or dry-erase strips for every ingredient, sauce, or prepped item. These visual tags help new and rotating staff quickly locate ingredients, avoid mix-ups, and reduce prep time during rush hours. Use color coding to distinguish allergen-prone items or dietary-specific components. Unlike traditional labels on containers, zone-based labeling helps keep the entire workstation organized and intuitive—even during high-pressure periods.

🚀 Scaling Up

Wagamama Targets the U.S. with Purpose-Led Growth

UK-based Asian fusion chain Wagamama is expanding into the U.S. with a long-game strategy focused on experience over speed. Rather than opening a flood of outlets, the brand is selecting urban hubs and high-footfall areas where its communal dining concept can thrive. The company is also tailoring menus and service styles for American tastes while keeping its identity rooted in Japanese-inspired street food. The goal: scale mindfully, not just widely. Read more.

🦾 Fresh Ideas

McDonald’s Experiments with Drinks to Find a Post-CosMc Strategy

After the CosMc’s beverage concept didn’t catch on, McDonald’s is quietly testing new refreshers and coffee drinks to win back Gen Z and younger millennials. Early feedback suggests a return to simpler, flavor-focused options with flexible customization. The company is learning from past mistakes by piloting these drinks at select stores before a full rollout. The takeaway: even global chains are adapting quickly, testing niche products in controlled environments to see what sticks. ​Read more

Showcase your brand/product/services in our newsletter to thousands of leaders in the restaurant industry! Contact us today to advertise with Daily Menu.

Disclosure: Some content in this newsletter may be sponsored or include affiliate links. Daily Menu might earn commissions or have a business interest in featured companies. Read our privacy policy.