Pizza Hut is facing renewed criticism from longtime customers who say the chain moved too far from the pan pizza and dine-in experience that made it a household name. The complaints come as the company continues a broad U.S. restaurant review and prepares more closures in 2026. Continue Reading
Florida is seeing another wave of restaurant retrenchment as Bahama Breeze, Red Lobster, and Papa John’s reduce their footprints. The confirmed changes span Orlando, Tallahassee, and other still-unlisted markets as chains respond to weaker traffic and higher costs. Continue Reading
Texas restaurants are being swept into a wider 2026 retrenchment as national chains close stores and local operators pull back. The biggest confirmed moves so far span On The Border, Papa John’s, P. Terry’s and Uncle Julio’s, with several Texas cities directly affected. Continue Reading
Pocino Foods Company is permanently closing its City of Industry facility, with 124 employees set to lose their jobs in late August. State filings confirm the shutdown, adding to pressure on California’s food manufacturing sector. Continue Reading
Alice Waters’ name is now attached to a limited-time Sweetgreen salad, a collaboration that brings one of America’s most influential food voices into the fast-casual mainstream. The launch says as much about modern restaurant strategy as it does about seasonal produce. Continue Reading
Subway is still the largest restaurant chain in the U.S. by unit count, but longtime customers and industry data point to a widening gap between the brand’s value message and what many diners say they get in store. The chain’s shrinking footprint and new discount push show how much pressure the sandwich giant is under. Continue Reading
Digital grocery coupons can fail to apply even after shoppers clip them in a store app. Consumer guidance and federal pricing rules show the fastest way to protect the discount is to document the offer, the item, and the receipt before leaving the register. Continue Reading
Grocery sale signs that say “Limit 5” often create urgency that feels like savings, but the number is usually a purchase cap, not a recommendation. In many cases, shoppers save more by checking unit prices, storage limits, and how quickly they will actually use the food. Continue Reading
As vegetable prices remain uneven, more shoppers are shifting from fresh produce to frozen vegetables, cabbage, root vegetables, and beans to manage grocery bills without giving up nutrition. Federal price data and nutrition guidance show why those swaps are gaining traction in stores right now. Continue Reading
New polling cited in a July 6 industry roundup shows unusually broad agreement on food safety, additives, pesticides and labeling, even among Americans who do not identify with the MAHA movement. The numbers point to ingredient transparency as one of the few food issues drawing bipartisan support. Continue Reading