Starbucks’ Successful Campaign – North America
Unionised Starbucks Workers across the US are contemplating whether to hold a strike over pay and management conditions at the world’s largest coffee chain.
Employees have expressed issues such as needing better wages and hours, as many state that the USD$16 they make per hour is not sustainable for everyday life.
In response, the company announced its Back to Starbucks campaign to revitalise operations, which includes increasing accountability amongst the workforce to stabilise, reset, and grow the business.
Jaci Anderson, Director of Corporate Communications, recently confirmed the transformation campaign is working and that figures show how much people enjoy working for the brand, with over one million job applicants per year.
Taco Bell’s Live Más Café Concept – North America
THE MEXICAN INSPIRED fastfood chain, better known as Taco Bell, has announced its decision to roll out Live Más Cafés across areas such as Southern California, Dallas, and Houston. These individual cafés will co-exist with food counters inside its existing restaurants, with special customisable beverages ranging from frozen coffees to lemonades and energy drinks.
By the end of the year, Taco Bell projects that it will have 30 Live Más Cafés in its portfolio, aiming to generate a USD$5 billion drink business by 2030, targeting the younger generation.
According to Chief Food Innovation Officer, Liz Matthews, customers are increasingly craving unique, interesting flavours in their beverages.
Preserving Pizza Hut – Europe & Middle East
YUM! BRANDS, THE global owner of Pizza Hut, has agreed a rescue deal to save 64 restaurants after the company behind its UK venues went
into administration. This decision safeguards the chain’s renowned family-friendlydining experience, as well as more than 1,200 jobs.
The immediate priority for Pizza Hut is operational continuity at the acquired locations and supporting colleagues through the transition.
Despite the closure of its 68 other restaurants in the UK, consumers will still be able to enjoy the chain’s renowned all-you-can-eat buffet, salad bar, and ice cream station at venues across the country.
Ice Cream with a Purpose – Europe & Middle east
AFTER BEN & JERRY’S co-Founder Ben Cohen recently stated that the brand was being blocked from making ice cream with purpose by its owner, Unilever, he has taken it upon himself to create a new watermelon-flavoured sorbet with the intention of raising awareness to rebuild peace and dignity for the residents of Palestine.
The ice cream will be produced under Cohen’s personal brand, Ben’s Best, and this exotic flavour will not be for sale commercially.
Instead, a two-week competition has been released for members of the public to submit ideas for a name, additional ingredients, and container design based around a watermelon – a symbol of solidarity with the Palestinian people due to the colours mirroring their flag.
Competition entries closed on 11th November 2025, with the winner to be announced immanently by a familiar face and friend of the company.
Kenya’s Coffee Committees – Africa
The Kenya goverment has revealed a national and county-level steering structure to lead the revival of its coffee sector. The aim is to increase national coffee production from 50,000 t to 102,000 t by 2028.
The committees will operate for two years and oversee strategies to introduce coffee farming in non-traditional areas and enhance production in existing counties.
The national committee will be chaired by former Senator for Embu County, Nyeri Ndwiga, whilst Daniel Chemno will serve as First Vice Chairman and James Wachihi as Second Vice Chairman. Their responsibility is to develop, supervise, and mobilise resources, alongside ensuring the availability of coffee seedlings across different varieties.
Sous Chefs in the Spotlight – Saudi Arabia
THE CATERER SAUDI AWARDS 2026 are returning to Riyadh, Saudi Arabia on Tuesday 10th February next year, highlighting the individuals
driving the Kingdom’s growing food and beverage sector.
Despite sous chefs operating out of the spotlight, their leadership skills and collaboration in the kitchen are often the driving force of successful service.
Therefore, this award is designed to provide sous chefs with the recognition they deserve on a national stage, surrounded by peers
from the industry.
With nominations closing on Friday 12th December 2025, applicants are advised to showcase their impact in the kitchen and apply to celebrate the individuals who assist turning creative vision into culinary reality.
Seafood Sustainability – Vietnam
VIETNAM IS LOOKING to expand its seafood by-product industry to improve sustainability, reduce waste, and increase profitability.
The country is tapping into the vast potential of seafood by-products, such as bones and shells, and reprocessing them into high-value
products like fishmeal, collagen, and chitosan.
Vietnam generates around 1 million tonnes (t) of seafood by-products annually, yet only a fraction is processed, with the sector currently valued of USD$275 million – far below its potential. However, a strategic approach supported by policies, investment, and
collaboration amongst businesses and scientists is required to convert by-products into valuable resources.
