(Jump to the stories👇)
🗣️ What is the talk:
The European Parliament has approved binding targets to cut food waste by 30% in restaurants, retail, and food service by 2030. With around 60 million tonnes of food wasted each year across the EU, the new directive encourages smarter purchasing, storage, and donation practices.
👂 Are you listening:
For restaurants, this is not just policy; it is a chance to lead. Reducing waste can lower costs, boost sustainability credentials, and attract eco-minded guests who value responsible dining.
👓 Read the full story: European Parliament
🗣️ What is the talk:
Turkey has officially withdrawn its attempt to enforce EU-wide rules on how doner kebabs are made. The proposal would have required strict guidelines on meat type, slicing thickness, and marinades, which could have reshaped Germany’s €2.4 billion kebab industry. After backlash from German officials and kebab producers, the bid was abandoned.
👂 Are you listening:
The kebab conflict shows how food identity and innovation can collide. Restaurants thrive when they adapt classics to local tastes. Authenticity matters, but so does cultural evolution. Guests love a story behind what’s on their plate, so don’t be afraid to celebrate your own twist on tradition.
👓 Read the full story BBC News
🗣️ What is the talk:
McKinsey’s latest consumer sentiment update shows European spending intent is holding steady despite inflation pressures. Around 70% of consumers plan to spend the same or more than last year, but many continue to trade down, choosing better-value options or smaller indulgences.
👂 Are you listening:
Value remains the keyword. Restaurants can win by offering flexible price points, from weekday deals to set menus, while keeping quality and experience high. Guests want to feel like they are treating themselves, even when being careful.
👓 Read the full story: McKinsey & Company
That’s enough talk for today. Check out the blog for more restaurant news, guides, and more.
