Barilla’s Lasagna Bar filing and repeated Formula 1 activations point to a branded foodservice format that turns spectatorship into a shared eating occasion.
Restaurants are redesigning menus, mood and staffing after dark, turning late night into a distinct daypart built on existing assets.
A fungi-based cold cut spans counter service and a listed small packet, exposing different tests for texture, convenience and repeat purchase.
Loaded jacket potatoes are moving from viral UK stalls into forecourts, US restaurants and retail—while crisp-skin consistency tests their scale.
A snap-and-squeeze sachet makes the drink base customizable; an existing THC/CBD product and a new cocktail-mix filing expose both the appeal and the regulatory limit.
Since 2023, many German takeaway outlets have had to offer reusable cups and containers, yet sales of disposable units rose. The failure reveals why.
A new U.S. trademark filing describes freeze-dried kimchi blocks, flakes and furikake-style seasonings, while trade-show evidence points to a foodservice format designed to put fermented Korean flavour onto almost any dish.