Heat is usually sold as escalation: a hotter sauce, a louder name, one predetermined burn. Whataburger’s new Bacon Blaze Chicken takes the more revealing route. Available for a limited time at participating…
Airlines are linking chef menus to departure cities. WBC examines how local catering, preorder and premium storytelling form a new inflight system.
The most revealing part of Tim Hortons’ new Steak Farmer’s Wrap is not the steak. It is the clock. Launched on 21 October for a limited time at participating Canadian restaurants, the…
Chile’s live tuna-carving dinners turn one whole bluefin into courses, supplier theatre and a test of full-fish economics.
Starbucks has taken a texture associated with bite-sized sweets and put it behind a sip lid. On 27 October, the chain introduced the Melted Mochi Mallow Oatmilk Series at coffeehouses across Asia…
Chipotle did not introduce Queso Blanco to Britain as a polite extra in a paper cup. On 6 October, the chain put the warm white-cheddar sauce across its UK restaurants and digital…
London menus are reviving Staffordshire oatcakes, northern porridge and regional baking. Their test is repeat ordering after novelty fades.
A winter drinks menu usually declares allegiance to steam. McDonald’s Germany did something more revealing on 30 September: it rebuilt McCafé for autumn without forcing customers to choose a seasonally correct temperature.…
A sports sponsorship usually lives on a banner. Burger King Japan has put this one between two buns. Since 9 October, the chain has been selling two limited-run Pickleball Burgers: a double…
A slow-cooked beef rib filling sounds like one more premium meat drop. Guzman y Gomez is using it as a stress test for almost the entire menu. On 15 October, the Australian…