Shrinkflation remains a national grocery story as brands look for ways to manage higher costs without posting larger sticker prices on store shelves. In that broader trend, the snack aisle stands out most clearly, with chips, crackers, and pretzels repeatedly cited as products where package size reductions are easiest for shoppers to miss.

Federal data and consumer reporting both point to snacks

The clearest published federal context comes from the U.S. Bureau of Labor Statistics, which said in a February 2023 “Beyond the Numbers” analysis that downsizing is common across food and household products, including potato chips, cereal, paper towels, and candy. In the same analysis, BLS included a table showing a 2.6% size reduction in snacks, offering one of the more direct government examples of shrinkflation in a named grocery category.

That federal analysis aligns with what consumer advocates have documented for years in stores. Consumer Reports said package downsizing has affected tortilla chips, paper towels, and other staples, and specifically described a snack product whose bag size was reduced from 16 ounces to 12.5 ounces while the shelf presentation remained similar. The publication also noted that air-filled chip bags can make quantity changes harder to spot at a glance.

The reference material provided for this article reaches the same conclusion from a shopper perspective, identifying the snack aisle as the “epicenter” for aggressive package shrinkage. While that description is not a federal designation, it matches the broader pattern in published reporting: salty snacks are among the easiest packaged foods for manufacturers to resize without dramatically changing the look of the bag.

What shoppers can confirm in stores, and what is harder to measure

For customers, the practical effect is straightforward: a familiar bag or box may carry fewer ounces even when the sticker price looks unchanged. That is especially noticeable with potato chips, tortilla chips, pretzels, and crackers, where packaging often remains large relative to the product inside. Consumer Reports and other consumer-focused coverage have repeatedly advised shoppers to rely on unit pricing rather than bag shape or brand familiarity.

What is confirmed nationally is the pattern, not a single coast-to-coast list of every downsized product. Neither BLS nor the reference reporting provides a comprehensive, current database of every snack item that has been reduced in size at every supermarket chain. That means shoppers may see different examples depending on retailer, region, or brand timing.

The evidence is still strong enough to shape buying habits. Shelf labels that show cost per ounce remain the clearest tool for comparison, particularly when package redesigns make boxes taller, narrower, or otherwise visually similar to older versions. In categories like cereal and deli meats, that strategy also helps, but snacks remain the aisle where consumers most commonly notice the mismatch between package appearance and actual quantity.

Why companies do it, and what it means at checkout

BLS defines shrinkflation as a size reduction that occurs while the listed price stays the same, a change that its inflation measures are designed to capture. The reason companies use that tactic is also straightforward: keeping the shelf price steady can be less conspicuous than announcing a direct increase, especially in categories with strong brand loyalty and frequent repeat purchases.

Consumer Reports attributed many downsizing moves to rising production and input costs, citing manufacturer explanations tied to cost pressure. The supplied reference article similarly says manufacturers are reducing net weight or volume to offset higher costs without making a visible shelf-tag jump. Those explanations fit the broader inflation environment BLS has continued to track, with overall consumer prices still rising on a year-over-year basis in 2026.

For shoppers, the main takeaway is not that every snack product has shrunk, but that this aisle warrants closer label reading than most. Customers should expect ounce counts and unit-price labels to matter more than package dimensions, especially for chips, pretzels, crackers, and similar boxed or bagged foods. Federal data show shrinkflation is measurable, and consumer reporting suggests the snack aisle remains one of the clearest places to see it in practice.

It was once a kitchen staple, then a dietary villain, then a near relic. Now beef tallow is back in force.

The rendered fat your grandparents used for frying, roasting, and pie crusts is showing up again in restaurant kitchens, grocery aisles, and even skincare jars.

Why beef tallow is suddenly everywhere again

Beef tallow is simply rendered beef fat, traditionally made by slowly melting and straining fatty trimmings or suet into a shelf-stable cooking fat. It was a practical staple for generations because it delivered flavor, crisp texture, and dependable performance at high heat. Tallow also has a relatively high smoke point, around 400°F, which helps explain why it long held a place in frying and roasting.

Its return is being driven by several forces at once. Restaurants are leaning into old-fashioned frying fats for richer flavor, while home cooks are rediscovering nose-to-tail thrift and more traditional pantry habits. Industry observers at US Foods, citing Technomic, have pointed to projected menu growth for beef tallow, a sign that the ingredient is moving from niche butcher-counter item to broader food-service trend.

There is also a strong nostalgia factor. McDonald’s famously cooked fries in a beef tallow blend before switching to vegetable oil in 1990 amid public pressure over saturated fat. That history still shapes the mythology around “better-tasting old fries,” and it helps explain why modern chains such as Steak n Shake have leaned into tallow again for their fries as a point of difference.

What chefs and shoppers like about it

For cooks, the appeal is straightforward: beef tallow tastes like something. It adds a savory depth that neutral vegetable oils do not, and it can produce especially crisp potatoes, roasted vegetables, and seared meats. In an era when diners increasingly value distinctive flavor and ingredient stories, that matters.

Tallow also fits neatly into the broader “whole animal” ethos that has influenced butchers, chefs, and sustainability-minded shoppers. As National Geographic reported in 2025, some experts see tallow’s revival as part of a larger effort to use more of the animal rather than waste edible byproducts. That framing gives tallow a practical and ethical narrative beyond simple retro appeal.

The ingredient’s rise has spread beyond cooking. In 2025, beef tallow became a conspicuous skincare trend on social platforms, where influencers pitched it as a natural moisturizer and ancestral remedy. Dermatologists interviewed by National Geographic, Vogue, and other outlets said the fascination reflects a wider turn toward minimalist, “clean,” and traditional-sounding products, even when the science behind the claims remains limited.

The catch: old-fashioned does not automatically mean healthier

Tallow’s comeback does not erase the nutrition debate that pushed it aside decades ago. The American Heart Association continues to advise replacing saturated fats with unsaturated fats when possible, and Mayo Clinic similarly notes that swapping saturated fat for healthier fats can improve cholesterol profiles and lower heart disease risk. In other words, beef tallow may be useful in the kitchen, but it is not a free pass nutritionally.

That same caution applies to the skincare craze. Dermatologists have warned that beef tallow may clog pores for some people, especially those prone to acne, and there is still little strong clinical evidence supporting the sweeping claims made online. Cleveland Clinic and other medical experts have advised consumers to treat it as a trend, not a miracle.

So why is beef tallow everywhere again? Because it sits at the intersection of flavor, frugality, nostalgia, and internet-fueled “ancestral living.” Your grandparents used it because it was practical. Today’s cooks are reaching for it because it feels authentic, tastes rich, and tells a story modern food culture finds hard to resist.

Most shoppers assume the price on the shelf is the final word. It often isn’t.

Behind the scenes, manufacturers and retailers still honor a surprising number of little-known consumer protections, goodwill programs, and coupon practices that can translate into free groceries or free replacements when something goes wrong.

Contact consumer affairs when the product is defective, stale, or short-filled

This is the oldest trick in the book, and it still works because manufacturers have strong incentives to preserve brand trust. When a cereal bag is unsealed, a yogurt cup is underfilled, or a snack tastes stale well before its best-by date, consumer affairs departments often respond with a refund, replacement voucher, or a free-product coupon. That is not generosity alone; it is quality control, customer retention, and brand protection rolled into one.

The key is to be specific and organized. Keep the package, lot code, purchase date, and store name, then describe the problem plainly. Many large food companies route these reports into formal quality systems, and according to General Mills supplier and consumer-relations materials, feedback tied to product quality and safety is treated as a real compliance matter, not casual commentary.

In practice, shoppers who provide useful details get the best results. A missing item, broken seal, mold issue, or major texture defect gives a manufacturer something concrete to investigate. Conagra’s coupon redemption policy also shows how tightly manufacturers control reimbursement standards for product-specific coupons, which helps explain why companies frequently issue official make-good coupons instead of informal apologies when a legitimate complaint is verified.

Use legitimate manufacturer free-item coupons the way stores actually allow them

Free-product coupons are real, but they are narrower than many shoppers think. Retailers regularly refuse printable “free item” internet coupons, yet still honor valid paper manufacturer coupons with scannable barcodes when they meet store policy. Walmart’s July 22, 2025 coupon policy says it accepts valid paper manufacturer coupons, including BOGO offers, but does not accept internet coupons for free items with no purchase requirement.

That distinction matters. A free-item coupon mailed by a manufacturer after a complaint or issued in official packaging is often treated very differently from a random printable found online. Store policies at Albertsons and Walgreens similarly draw hard lines around free-product internet coupons, which means the trick is not finding more coupons. It is knowing which format is still credible at checkout.

Shoppers also miss value on BOGO structures. Walmart states that one BOGO manufacturer coupon generally requires two qualifying items, with one sold at full price and the second discounted by its retail price. In other words, these offers are still useful, but only if you match the exact product, size, and quantity listed. Precision, not aggression, is what gets these deals honored.

Stack quiet manufacturer offers, bonus sizes, and goodwill policies without abusing them

Not every free grocery win looks like a coupon in your hand. Some are built into package design and digital rebate systems. Bonus-size promotions, for example, effectively give shoppers free ounces, and public WIC vendor guidance notes that when manufacturers add extra ounces at no extra cost, the added amount is treated as a manufacturer-funded discount rather than a consumer upcharge. That is a formal acknowledgment that “more for the same price” is a real manufacturer subsidy.

Digital manufacturer offers create another overlooked layer. Walmart says shoppers can add manufacturer offers to their account and redeem them for Walmart Cash on eligible items, though a paper coupon on the same item takes precedence and the digital manufacturer reward will not also apply. That makes the strategy simple: compare the paper value against the digital reward before you check out.

Finally, there is the quiet goodwill lane. If a product is badly damaged, missing contents, or fails in a way that clearly disappoints the buyer, many brands still issue make-good coupons even when they do not advertise that option. The unwritten rule is simple: be honest, document the problem, and ask for resolution rather than demanding freebies. Manufacturers may not market these perks, but they still honor them often enough that informed shoppers should know they exist.

A global famine would not hit every country at the same speed. Some nations could stretch local harvests for months, while others would feel shortages almost immediately.

The biggest dividing line is not wealth alone. It is how much food a country can produce for itself when trade stops working.

Import dependence is the first red flag

The countries most likely to run out of food first are those that rely heavily on imported staples while lacking enough arable land, freshwater, or domestic farming capacity to replace them. Small island states are especially exposed. FAO data has long shown that Small Island Developing States carry very high cereal import dependency, and recent food-security research describes them as structurally vulnerable because of remoteness, thin supply chains, and limited agricultural space.

Singapore is one of the clearest examples. The Singapore Food Agency says the country imports more than 90% of its food, a striking figure for a wealthy and highly efficient economy. That does not mean Singapore is poorly managed; in fact, it has invested aggressively in stockpiles, supplier diversification, and its “30 by 30” production strategy. But in a truly global famine, even excellent logistics cannot fully compensate if exporters restrict shipments at the same time.

Other import-reliant states would face similar danger for different reasons. Japan remains far richer and more technologically advanced than most vulnerable countries, yet its calorie-based food self-sufficiency ratio was still only 38% in fiscal 2024/25, according to reporting on official MAFF data. That means a severe, synchronized disruption in grain, feed, and seafood flows would leave Japan under pressure far faster than land-rich agricultural exporters such as the United States, Canada, or Australia.

Conflict and poverty turn import dependence into catastrophe

Import dependence becomes far deadlier when a country is also poor, indebted, or at war. Yemen is a classic case. Even before any hypothetical global famine, the country has been heavily reliant on imports for basic food needs, while conflict, fuel shortages, damaged infrastructure, and shipping risks have repeatedly made those imports harder to finance and distribute.

Haiti illustrates another version of the same trap. The country does produce food domestically, but not enough to shield itself from repeated shocks, and the breakdown of transport and markets can make food physically unavailable even when supplies exist somewhere in the system. FAO’s recent country brief says nearly 5.7 million people in Haiti were projected to face acute food insecurity in late 2025 into early 2026, showing how quickly a fragile nation can move toward crisis without any worldwide crop failure.

This is why the “run out first” list would likely include countries such as Yemen, Haiti, and several import-dependent island nations before it includes better-governed but trade-reliant states. Money matters, but only up to a point. In a global scramble, exporters may prioritize domestic consumers, insurers may price ships out of risky routes, and poorer governments may simply lose bidding wars for wheat, rice, and cooking oil.

The first to run out are not always the ones people expect

Many people assume the first countries to fail would be those with the lowest incomes, but the real pattern is more specific. The most exposed countries usually combine three weaknesses at once: low self-sufficiency, high exposure to imported staples, and weak ability to absorb price spikes. A nation can survive one of those problems. Facing all three during a global famine is far more dangerous.

That is why wealthy city-states, tourism-driven islands, and conflict-hit importers belong in the same conversation. A country with cash but almost no farmland can struggle if global supply disappears. A country with farmland but chronic violence can struggle if crops cannot move safely from fields to ports and cities. And a country with both limitations can deteriorate with shocking speed.

If a true global famine ever arrived, the first places to run short would likely include small island states in the Caribbean and Pacific, conflict-ravaged importers such as Yemen, and structurally food-dependent economies such as Singapore and, under an extreme scenario, Japan. The lesson is blunt: famine risk is not only about how much food the world grows. It is about who can still get it when everyone else is desperate.

When a heat wave hits, what you eat matters almost as much as how much water you drink. Some foods make dehydration, sluggishness, and even foodborne illness more likely.

Why heat waves change the food equation

During very hot weather, public health guidance becomes unusually consistent: drink water regularly and avoid beverages high in sugar, caffeine, or alcohol. The CDC says hot days increase your risk of heat-related illness, while the World Health Organization also advises steering clear of sugary, alcoholic, and caffeinated drinks because they can make it harder to stay well hydrated. That is why several of the “never eat” foods on this list are really foods and drinks that work against fluid balance.

Experts also worry about digestion. Heavy meals, especially those high in fat or large portions of protein, can leave you feeling sluggish because digestion itself produces body heat. In a heat wave, that extra internal workload is the opposite of what most people need. Lighter meals with water-rich produce tend to be easier on the body when temperatures are already pushing your cooling systems hard.

Food safety is the other big issue. The FDA warns that bacteria multiply rapidly in the “danger zone” between 40°F and 140°F, and perishable food should not sit out more than 2 hours, or more than 1 hour when outdoor temperatures rise above 90°F. In practical terms, a heat wave turns casual grazing at cookouts, pool parties, and picnics into a genuine food-safety risk.

The 10 foods experts say to skip first

Start with alcohol, spicy foods, and heavily caffeinated drinks. Alcohol can contribute to dehydration, and both the CDC and WHO advise limiting or avoiding it in extreme heat. Too much caffeine can also work against hydration for some people, especially when it replaces water, while very spicy meals may leave people feeling hotter and sweatier, which is the last thing many want during oppressive weather.

Next are sugary drinks, salty snack foods, very heavy fried foods, and oversized red-meat meals. The CDC specifically recommends limiting drinks high in sugar and sodium on hot days. Chips, processed snacks, and restaurant-style fast food can push sodium intake higher, increasing thirst, while fried foods and large burgers are harder to digest and can leave you feeling drained instead of refreshed.

The final group is the most important from a safety standpoint: mayonnaise-based salads, raw seafood, and any perishable leftovers left outside too long. Think potato salad, tuna salad, deviled eggs, deli trays, sushi platters, grilled chicken sitting on a buffet, or takeout left in a hot car. The FDA says cold perishable foods should stay at 40°F or below, and anything left out beyond the safe window should be discarded rather than tasted.

What to eat instead when temperatures soar

A smarter heat-wave plate is lighter, colder, and safer. Build meals around fruit, vegetables, yogurt kept properly chilled, smoothies, chilled soups, and smaller portions of lean protein. Watermelon, cucumbers, oranges, berries, and lettuce-heavy salads deliver both fluids and volume, which helps you eat without feeling weighed down.

If you are cooking, think timing as well as ingredients. Prepare food during cooler morning or evening hours, refrigerate perishables quickly, and serve cold foods over ice if they will be outside. The FDA’s 1-hour rule above 90°F is especially important during backyard parties, youth sports events, and holiday cookouts, when food often lingers longer than people realize.

The best rule of thumb is simple: avoid foods that dehydrate you, overheat you, or spoil easily. In a heat wave, that means saying no to alcohol, sugary drinks, excess caffeine, spicy dishes, salty snacks, fried foods, huge meat-heavy meals, mayo-rich picnic salads, raw seafood, and questionable leftovers. Your body will usually feel better, and your odds of ending the day with heat exhaustion or food poisoning will be much lower.

National restaurant chains are still trimming weaker stores in 2026 as operators contend with debt, soft traffic and higher labor and food costs. Florida and California have emerged as two of the clearest focal points for those closures, based on confirmed shutdowns, bankruptcy filings and restructuring moves reported this year.

Florida is absorbing multiple confirmed chain pullbacks

Florida has been tied to several of the year’s highest-profile chain restaurant losses. Red Lobster confirmed that its Tallahassee restaurant on North Monroe Street, described in coverage by Fox News and The Independent as the chain’s oldest continuously operating location, closed on May 24, 2026, after 56 years as part of the seafood chain’s post-bankruptcy footprint reduction.

Florida is also central to Popeyes franchisee Sailormen’s Chapter 11 case. Restaurant Dive reported, citing court filings dated Jan. 15, 2026, that Sailormen entered bankruptcy protection while operating 136 Popeyes restaurants across Florida and Georgia. Nation’s Restaurant News later reported that 20 Popeyes restaurants in Florida and Georgia had closed following that filing, though a complete state-by-state breakdown of those 20 closures has not been publicly detailed.

Hooters added to the state’s concentration of closures after its own financial restructuring. The Associated Press reported when Hooters filed for bankruptcy protection on April 1, 2025, that the brand was struggling with high food and labor prices, changing tastes and stronger competition. Separate reporting identified earlier Florida closures in Jacksonville, Sanford, Melbourne and Gainesville, but the company has not released a new comprehensive 2026 Florida closure list tied to that restructuring.

California’s losses include local closures and longer-running cutbacks

California has also logged confirmed chain restaurant losses in 2026. In Imperial County, KYMA reported that the Applebee’s at 2505 Scaroni Road in Calexico announced it would close, with the restaurant serving its final meal on June 23, 2026. Reporting on the closure said nearly 30 employees were affected, but Applebee’s has not publicly framed the Calexico shutdown as part of a broader California count for this year.

What is confirmed is that California remains one of the states where national chains have been steadily pruning locations. Red Lobster’s 2024 bankruptcy restructuring included California restaurants among its nationwide closures, although the company has not issued a current 2026 California-specific total in the public reporting reviewed for this story.

The state also continues to feel the aftereffects of earlier chain reductions. A California WARN notice dated Dec. 1, 2023, showed Southern California Pizza Company and related entities planned to eliminate about 841 delivery-driver jobs beginning Feb. 5, 2024, after discontinuing direct delivery service. Those layoffs covered locations across Los Angeles, Orange, Riverside and San Bernardino counties. Rubio’s separately closed 48 California stores on May 31, 2024, saying the decision followed a review of operations and the business climate.

Costs, debt and weak traffic are driving the closures

The reasons behind the closures vary by chain, but the public filings and company statements point to a common set of pressures. In Sailormen’s bankruptcy case, court-backed reporting said the Popeyes operator faced inflation, higher borrowing rates, sales declines, lease strain and a limited qualified labor force. The franchisee reported more than $223 million in sales for 2025 but still posted a net operating loss exceeding $18 million, according to Restaurant Dive’s summary of the filing.

Applebee’s franchisee Neighborhood Restaurant Partners Florida cited similar conditions in its own Chapter 11 case. Restaurant Dive reported that the operator, which had already closed nine restaurants in 2025 and five more in the first quarter of 2026, pointed to inflationary pressure, cash-flow restraints and lower guest traffic. Its restructuring left 53 units across Florida, Georgia and Alabama.

California’s cost structure has also been part of the discussion around chain retrenchment. The state’s $20 fast-food minimum wage took effect on April 1, 2024, for covered chains, and operators including Rubio’s and Pizza Hut franchisees tied major cutbacks to the economics of operating there. For customers, the immediate impact is local: more sudden closures, fewer familiar chain options in some neighborhoods, and ongoing uncertainty where companies have not yet released full location lists as restructuring cases continue.

A great July 4 menu does not have to come out of a blazing oven. In fact, the smartest party spreads often rely on cold platters, make-ahead sides, and a few strategic store-bought shortcuts.

Why no-oven dishes make more sense this year

This year’s case for skipping the oven is practical as much as culinary. The American Farm Bureau Federation’s 2026 cookout survey pegged a July 4 meal for 10 at $73.82, up 4% from last year, a reminder that every unnecessary extra ingredient and last-minute side dish adds pressure to the holiday bill. Circana has also reported stronger demand for prepared foods, premixed cocktails, and party essentials, reflecting how shoppers increasingly trade labor for convenience when entertaining.

That shift helps explain why cold and room-temperature dishes have become the real workhorses of summer hosting. They free up grill space, reduce timing chaos, and let hosts build a more flexible spread that guests can graze over for hours. They also travel better, which matters if the party is at a park, a pool, or a friend’s backyard instead of your own kitchen.

Food safety is the nonnegotiable piece. USDA and FDA guidance says cold perishable foods should stay at 40°F or below, and perishable items should not sit out for more than 2 hours, or 1 hour when temperatures rise above 90°F. That means the best no-oven dishes are not just cool, but sturdy enough to be served in smaller batches over ice while the rest stays chilled.

The 10 dishes that do the heavy lifting

Start with a watermelon, feta, and mint salad, a deli potato salad upgraded with Dijon and fresh herbs, and a black bean-corn salad brightened with lime. Those three dishes bring sweetness, creaminess, and acid, and they pair equally well with burgers, grilled chicken, or the 150 million hot dogs Americans are expected to eat on July 4, according to industry estimates frequently cited around the holiday.

Next, build in substance with a pasta salad loaded with salami, provolone, peppers, and vinaigrette; a chilled sesame noodle bowl; and a deviled egg platter topped with paprika and pickles. Add a rainbow veggie tray with ranch or green goddess dip, plus a caprese skewer platter that looks festive without requiring any cooking at all.

Finish the list with two dessert-minded saves: a berry-and-whipped-cream trifle assembled in a glass bowl, and an icebox cake that sets in the refrigerator instead of the oven. For hosts who want one more protein-forward option, a rotisserie chicken salad served in slider buns or lettuce cups also earns its place because it feels homemade with minimal effort. The point is not to avoid cooking entirely. It is to choose dishes that remove bottlenecks and still make the table feel abundant.

How to serve them without melting down

The most successful July 4 hosts think like caterers. Make dishes the night before, label serving bowls, and hold back delicate garnishes until the last minute. If the weather is brutal, serve mayonnaise-based salads in smaller bowls and replenish from the refrigerator or cooler instead of leaving one large platter outside to warm up.

Store-bought is not cheating when it is used well. A prepared macaroni salad can be sharpened with celery, scallions, and vinegar; hummus can be spread on a board and topped with cucumbers, olives, and chili crisp; bakery angel food cake can become the base of a fast berry trifle. Circana’s recent reporting on deli prepared foods suggests shoppers are already embracing this kind of hybrid hosting, where convenience products do the setup and fresh ingredients provide the finish.

The result is a party that feels relaxed rather than improvised. You spend less time watching the clock, less money chasing one more side, and less energy overheating the house on a holiday built for being outside. That is what makes these 10 dishes more than backup plans. They are the kind of smart, crowd-ready choices that can quietly save the whole party.

Checkout speed has become a competitive focus across warehouse clubs and big-box retail as chains invest in new tools to reduce line congestion. Costco is now drawing attention for a checkout test that moves part of the scanning process out of the register lane and into the line itself.

Costco says a pre-scan pilot can cut the final checkout step to seconds

Costco confirmed the test during its second-quarter fiscal 2026 earnings call on March 5, when Chief Financial Officer Gary Millerchip said the company was seeing “meaningful improvements” in checkout speed from several in-warehouse technology changes. He specifically cited employee pre-scan technology and automated pay stations as part of those gains. The company did not announce a nationwide launch date during that call.

Under the pilot, employees use handheld devices to scan a shopper’s cart before that member reaches the payment terminal. When the customer arrives at checkout, the remaining steps are typically limited to scanning a membership card, reviewing the total and paying. Coverage in Inc., NBC Chicago and other outlets described Costco’s internal benchmark for the final payment step as less than 10 seconds in some cases.

That is a notable operational change for a retailer where full carts, bulk items and weekend traffic can create long waits. Costco has more than 900 warehouses worldwide, including roughly 640 in the United States, according to recent reporting on the pilot and the company’s own investor materials. The scale matters because even small time savings per transaction could affect thousands of shoppers in a single busy warehouse.

What shoppers are seeing in warehouses, and what Costco has not publicly detailed

The most visible change for customers is that scanning may begin while they are still standing in line rather than only once they reach a register. Reports from Food & Wine, Delish and NBC Chicago said employees in some locations are scanning member cards and items in carts before shoppers arrive at the payment station. That means some customers are spending less time unloading merchandise at the front end.

What Costco has not released publicly is a comprehensive list of warehouses participating in the pilot. The company also has not published a state-by-state rollout map or a count of how many U.S. locations are currently using the pre-scan system. Public reporting has referenced tests in select warehouses, and some social media posts have pointed to stores in places such as Washington and Nevada, but Costco has not confirmed a full location breakdown.

That leaves a mixed picture for shoppers depending on where they live. Some members may already notice handheld scanners and a faster payment step, while others may still see the conventional process at staffed or self-checkout lanes. For now, the confirmed change is the existence of the pilot itself, not a chainwide conversion at every Costco warehouse.

Why Costco is changing checkout, and what members should expect next

The main reason for the test is straightforward: checkout lines remain one of the most persistent friction points in the Costco shopping experience. Industry coverage of the pilot has consistently framed the pre-scan system as an attempt to reduce bottlenecks without fully eliminating staffed checkout. That approach differs from Sam’s Club’s app-based Scan & Go model and BJ’s ExpressPay system, both of which have pushed warehouse retail further toward digital self-service.

Costco has tied the checkout pilot to a broader modernization push. On the March 5 earnings call, Millerchip said the company was improving speed and employee productivity through mobile wallet enhancements, pharmacy pay-ahead tools and the rollout of pre-scan technology. In recent months, the company has also continued tightening membership verification and investing in warehouses, digital tools and operations, according to company statements and investor updates.

For customers, the practical takeaway is limited but clear. Shoppers in some warehouses may encounter an employee who scans their cart before they reach the register, which can shorten the final transaction. Costco has not said when or whether every U.S. store will receive the system, but the company has publicly positioned faster checkout as part of its ongoing effort to improve the in-store member experience.

Fast-food chains are under constant pressure to keep core menu items consistent as customers compare texture, value, and customization options across markets. At In-N-Out Burger, that conversation keeps circling back to one item: the plain fries.

The fries are the item drawing the clearest criticism

In-N-Out has not announced a menu removal, recall, or product change tied to its fries, but the company’s own menu materials and customer discussions point to the same product as the chain’s most contested order. The company says its fries are cut in stores from fresh potatoes and cooked in 100% sunflower oil, a preparation method it presents as part of its quality standard.

That approach is central to the brand. On its Food Quality page, In-N-Out says it does not freeze, pre-package, or microwave its food, and it describes the fries as coming from potatoes shipped from farms and cut individually in stores. The company also maintains a deliberately small menu, which gives each item more weight in the overall customer experience.

The criticism reflected in recent online discussion is anecdotal rather than scientific, and no verified customer survey was released by the company. Still, a recent NewsBreak report that aggregated Reddit commentary identified fries as the item most often singled out by disappointed diners, with complaints focused on texture, salt level, and how quickly the fries lose heat.

That distinction matters because many of the same commenters still praised In-N-Out’s burgers for freshness and price. The debate is less about whether In-N-Out is popular and more about whether its standard fries match the expectations set by the Double-Double and the chain’s broader reputation.

The debate matters across the chain’s 10-state footprint

The discussion is not confined to one city or one restaurant. In-N-Out’s media kit says the company now operates locations in California, Nevada, Arizona, Utah, Texas, Oregon, Colorado, Idaho, Washington, and Tennessee, giving the fries debate a footprint that stretches well beyond the chain’s longtime California base.

California remains the company’s largest market. In-N-Out’s official locations map lists California first and shows the largest store count there, while smaller counts appear for other states on the same locator page. The company has not released a state-by-state breakdown of fry complaints, and it has not published a comprehensive ranking of customer satisfaction by menu item.

What is confirmed is that customers in multiple states are ordering from the same limited menu and using the same customization language. In-N-Out’s official Not So Secret Menu page confirms that Animal Style is one of the chain’s best-known custom preparations, and longtime customers also commonly request fries cooked well done for a firmer texture.

That creates a practical divide for diners. First-time customers often order plain fries as listed on the standard menu, while regulars frequently point to customized versions as the better option. In-N-Out has not said that plain fries are under review, and the company has not indicated any pending recipe change for specific states or regions.

Why the fries stay polarizing for customers

The core reason appears to be preparation style. In-N-Out’s official description emphasizes simplicity: fresh-cut potatoes and sunflower oil, without the frozen, heavily processed approach used by many national competitors. That process produces a different texture profile, and for some customers, that difference is the point.

For others, it is the problem. The NewsBreak roundup of customer comments described recurring complaints that the fries are bland, limp, dry, or less crisp than diners expect from a fast-food side. Those judgments are subjective, but they are consistent with a long-running gap between what the company markets as freshness and what some customers interpret as underwhelming texture.

The chain’s own customization culture helps explain why the issue persists. In-N-Out’s official Not So Secret Menu acknowledges customer-driven variations, and outside menu trackers and longstanding customer discussions routinely identify well-done fries and Animal Style fries as common workarounds for people who want more crispness or more flavor. In-N-Out itself does not describe those options as fixes.

For customers, the takeaway is narrower than the headline debate suggests. The burgers remain the center of the brand, and the fries remain available in the same fresh-cut format the company promotes. But based on the company’s own product description and the most visible recent customer discussion, plain fries continue to be the In-N-Out order most likely to divide the line between first-timers and regulars.

Restaurant closures have continued to pressure local dining scenes across the country as operators face higher costs, lease decisions and owner burnout. In Denver, that trend is hitting especially close to home this July with the announced closures of Port Side in Five Points and Table 6 in Alamo Placita.

Port Side will close July 5 after 10 years in Denver’s Five Points area

Port Side, the breakfast and coffee spot at 2500 Larimer Street, is scheduled to close on July 5, 2026, after 10 years in business, according to Westword and the restaurant’s owner, Chris Bell. Westword reported in its July 1 restaurant roundup that the RiNo-area favorite would wind down service this month, confirming a closure date that Bell had already shared publicly. The cafe built its reputation on breakfast sandwiches, burritos and coffee rather than expansion, and it remained a single-location neighborhood business through its final stretch. That scale matters because this is not a chain retrenchment or a multi-unit shutdown. It is one Denver restaurant leaving one Denver block after a decade of daily service.

Bell announced the decision on Instagram on June 17, 2026, saying he would not renew the lease, according to the source material provided and reporting cited by Westword. The closure affects a location that regulars folded into their morning routines, and Bell told Westword that the response was immediate once the news became public. Reports described a line out the door the next morning and customers leaving unusually large tips. Those reactions are anecdotal, but the confirmed point is that the restaurant’s last day has been publicly set and the owner has tied the decision to the end of the lease term rather than a sudden operational failure.

Table 6 will end a 22-year run on July 9 in Alamo Placita

Table 6, the long-running American bistro at 609 Corona Street, will close on July 9, 2026, after 22 years, Westword reported on June 26. The publication said the last day of service had been set for July 9, ending one of Denver’s better-known neighborhood dining institutions. The restaurant opened in 2004 and became an early marker in Denver’s chef-driven dining era, later earning recognition that helped raise its profile beyond the neighborhood level. Westword’s location listing also confirms the restaurant’s current address and notes that Amanda Davis and chef Aniedra Nichols became owners in 2023 after the death of Aaron Forman. That makes this closure notable not only for longevity, but for the role the restaurant played in Denver’s dining history.

The local impact is concentrated in Denver rather than spread across Colorado. Both confirmed closures are in the city of Denver, one in the Five Points-RiNo area and the other in Alamo Placita near East Sixth Avenue. No broader statewide list exists because these are independent restaurants, not regional chains closing multiple Colorado stores. That distinction is important: there are two confirmed restaurant closures in Colorado tied to this story, and both are Denver locations. There is no public indication in the cited reporting that additional related locations elsewhere in the state are affected.

Owners cited burnout, lease decisions and a difficult restaurant economy

The reasons behind the closures are specific to each restaurant, but they align with broader pressures on independent operators. Bell told Westword that the physical toll of line work was part of his decision after more than two decades cooking, including years before Port Side opened in 2016. He also pointed to changing economics, saying he did not want to charge $20 for a breakfast sandwich, according to the source material. That places labor intensity, pricing pressure and lease renewal decisions at the center of Port Side’s closure. In practical terms for customers, the expectation is straightforward: Port Side remains set to close July 5, and no replacement concept from Bell has been publicly announced.

At Table 6, chef-owner Aniedra Nichols told Westword that the restaurant’s story was one of knowing when it had run its course after 22 years. Westword reported that Nichols had sold the restaurant to new owners, but that it would no longer operate as Table 6. The closure therefore ends the existing concept even if the space itself does not remain dark long term. For Denver diners, the immediate takeaway is that two separate, established restaurants are scheduled to leave the market within four days of each other, with final service dates of July 5 and July 9 now publicly identified.