This week’s Best Bites from the RestaurantNews.com Feed highlight the ever-evolving dining landscape, from nostalgic throwbacks and quirky trends to innovative concepts and global restaurant experiences. Insights into consumer behavior, operational strategies, and menu creativity reveal how restaurants balance memorable experiences, customer loyalty, and industry growth in a competitive market. These stories, and more, are some of the restaurant news bites that caught our eye this week:
Why We Always Pick Pepperoni: The Psychology Behind the Slice
Find out why pepperoni is America’s favorite pizza topping by hitting all the most satisfying taste buttons – salty, umami, a bit of spice, and that crispy curl you get when its edges crisp up in the oven. Decades of nostalgia, menus stacked with familiar choices, and the visual power of that pepperoni-on-cheese look make it the go-to pick even when there are other options.
23 Things That Were In Restaurants Everywhere “Back In The Day” But Have Completely Disappeared
Step back to the ’70s and ’80s with a peek at restaurant moments that are gone – but not forgotten. Think elaborate salad bars, neon-lit decor, handwritten check presenters, and the way every entrée came with a side of kitsch that feels like half the fun.
‘Pocket-Packing’ Trend Has Some Customers Taking Advantage of Free Condiments and Utensils
A new trend called “pocket-packing” has diners stuffing their bags with extra condiments, napkins, and utensils. Restaurants warn that what seems like a harmless grab is actually driving up costs and straining customer trust.
The Popular Restaurant Chain That Tried To Make Bartending An Olympic Sport
TGI Friday’s once tried to make bartending an Olympic sport, highlighting the skill, precision, and showmanship of flair bartending. Although the petition to the IOC failed and their World Bartending Championships faded, the effort showcased the chain’s focus on blending entertainment with cocktail craftsmanship.
16 Restaurants Around The US With The Most Breathtaking Views
If you want more than just a good meal, these U.S. restaurants offer views so jaw-dropping they become part of the experience – think cliff-side ocean panoramas, city skylines from dizzying heights, and mountaintop meadows. From Seattle’s waterfront charm to Alaska’s remote dockside seafood spots, these are places where the scenery might outshine the food… or at least stand toe-to-toe with it.
5 Big Cracker Barrel Changes You Need to Know About This Week
A new wave of changes at Cracker Barrel includes pulling back its recent logo redesign and halting proposed restaurant remodels after customer backlash. The chain is also bringing back handmade biscuits and refocusing on classic decor and comfort, emphasizing a return to the nostalgic “Old Country Store” feel.
US Foods Fall Scoop Product Line-Up Helps Operators Do More With Less
US Foods has launched its Fall 2025 Scoop, featuring 18 versatile, on-trend products designed to help foodservice operators boost profitability, cut costs, and streamline operations. From labor-saving classics like corn ribs and ribbon-cut hash browns to bold flavors like dragon fruit and pineapple pico de gallo, the new line helps operators do more with less across every menu daypart.
Tracking the Same-Store Sales of 21 Major Restaurant Chains
Quick-service and fast casual chains saw mixed results in Q2 2025, with Taco Bell continuing to grow same-store sales thanks to its value deals, new menu offerings, and a strong loyalty program. Some brands like McDonald’s and Burger King also bounced back, while others, especially in fast casual, saw sales stall or decline despite prior momentum.
Starbucks Workers Sue Over Company’s New Dress Code
Starbucks workers in Illinois, Colorado, and California are suing the company over its new dress code, arguing that it violates state labor laws by requiring employees to buy items like solid black shirts, specified pants or dresses, and waterproof footwear at their own expense. They claim Starbucks did not adequately reimburse them, despite providing two free shirts, and have filed class-action suits or labor complaints, with support from the Workers United union.
Restaurant Operators Plan To Accelerate Openings
Operators are planning to open 20% more restaurant locations over the next two years compared to the previous two, despite widespread economic uncertainty and slower sales traffic. Key hurdles include staffing, cost forecasting, vendor reliability, and operational tech, with many brands doubling down on systems and data visibility to sustainably support growth.
How Small Hospitality Brands Are Keeping Guests Coming Back
Small hospitality brands are leaning into what makes them unique – think personal service, thoughtful touches, and authenticity – to keep guests returning even in crowded markets. By focusing on moments that matter, such as memorable interactions and high-quality food over flashy scale, these smaller players are creating loyalty that big brands often miss.
Gen Z Driving 2025 Fast Casual Menu Trends
Gen Z is pushing fast casual restaurants to lean into bold, adventurous flavor trends like “swicy” (sweet + spicy), “swalty” (sweet + salty), and “newstalgia” – comfort food hits with a modern twist. These flavor profiles are emerging as key ways for brands to connect with younger consumers who crave excitement, story, and innovation in every bite.
Guests Say You Can’t Automate Hospitality
A recent survey found 97% of U.S. adults don’t want robotic guest interactions in restaurants, with nearly a third avoiding places that feel too automated. While diners broadly accept back-of-house tech for efficiency, they insist that human warmth, empathy, and real connection remain essential for the dining experience.
New Orleans Restaurant Called Out After Adding Mandatory ‘Kitchen Appreciation’ Fee to Bills
A New Orleans restaurant quietly added a 2% “Kitchen Appreciation Surcharge” to customers’ bills, sparking surprise and frustration among diners who said the fee wasn’t disclosed upfront. Though the charge is intended to help compensate kitchen staff, many feel it amounts to a hidden cost that blurs the line between service fees and tipping expectations.
Customer Claims Restaurant Added A ‘Quiet Time Surcharge’ To His Bill Because It Wasn’t Busy
A Reddit user recently shared a surprising experience where a new restaurant added a “quiet time surcharge” to his bill due to the establishment’s emptiness. The server explained that the fee was implemented because dining during off-peak hours was considered a privilege, likened to “flying private instead of commercial.”
Why Do We Call Sketchy Pubs “Dive Bars”?
The term “dive bar” originally described hidden or illicit drinking spots but has evolved to signify unpretentious, character-filled pubs. Today, these well-worn establishments are celebrated for their authenticity and charm.
People Who Always Check Reviews Before Picking a Restaurant or Movie Usually Display These 10 Unique Traits
People who always check reviews before picking a restaurant or movie often display unique traits that reflect their thoughtful decision-making process. These individuals seek to calibrate expectations, reduce choice overload, and rely on social proof to guide their choices, aiming to protect their enjoyment rather than avoid risks.
10 Dead Giveaways That You’re A Fine-Dining First Timer
Entering fine dining can be daunting, but etiquette expert Mariah Grumet Humbert offers guidance on navigating unspoken rules, from dress codes to table manners. Her insights help first-timers avoid common missteps and enhance their dining experience.
Is This the Best Modern Asian Restaurant in Bali?
Discover MIA, a modern Asian restaurant in Bali’s Canggu district, where every dish impresses, from crispy nori beef tacos to a standout shrimp massaman curry. Owner Hery Sutanto, drawing from his Amsterdam experience, has crafted a menu that redefines fusion dining on the island.
- More Fresh Feeds . . .