Among new items on the menu are:
• Double Clutch Burger – Served with fries, it boasts two quarter-pound Certified Angus Beef patties seasoned with Ford’s seasoning, topped with American cheese, pickle planks, caramelized onions and Deluxe Sauce.

• Sweet and Sticky Wings – Crispy chicken wings tossed in a sweet and savory blend of honey, sesame oil, soy sauce, lime juice and Sriracha. Served with celery and available in orders of six or ten.

• Mama Ford’s Homemade Meatloaf – The new and improved recipe features Certified Angus Beef meatloaf, seared and smothered in red wine gravy, topped with crispy onion straws and served with a choice of two side dishes.

• Bourbon Toffee Pecan Pie – Classic pecan pie with a rich, buttery filling and toasted pecans, topped with vanilla ice cream and warm, homemade bourbon toffee sauce.

“The holidays are all about bringing people together over great food and memorable experiences,” said Billy Downs, president of Tampa, Florida-headquartered Ford’s Garage. “Our Savor the Season menu celebrates the comfort foods people know and love, with creative twists and bold flavors that make them feel special for the season.”

Founded in 2012 in downtown Fort Myers, Florida., just minutes from American industrialist and business magnate Henry Ford’s winter estate, Ford’s Garage is a vintage auto-themed restaurant brand inspired by a 1920s service station. The chain, which is an official licensee of the Ford Motor Company, operates at 36 locations across nine US states.

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By combining the UltraCrunchy line’s long-lasting crunch with popular sea salt and pepper seasonings, which according to Innova recorded average annual growth of 31.6% in European potato product launches featuring this flavor profile between October 2020 and September 2025, the Leuze-en-Hainaut, Belgium-headquartered company is providing foodservice operators a high value-added product enrobed in a special coating that ensures a crispy texture after cooking.

Supported by strong market momentum, with crunchiness now identified as the leading satisfaction driver for 73% of consumers and coated and battered formats ranking among the fastest-growing frozen subcategories, the range is recognized as one of the most distinctive product lines in the Lutosa portfolio.

With the debut of UltraCrunchy Sea Salt & Pepper Fries, Lutosa is taking another step forward by combining its signature potato product texture with an appealing flavor that has already been confirmed by positive response to the Sea Salt & Pepper Crinkle Wedges introduced earlier this year.

The subtle blend of sea salt and pepper yields an intense yet balanced flavor that naturally enhances the taste of potato without overpowering it. The range’s characteristic ultra-crispy exterior creates a pleasant contrast with the soft potato center. SIAL visitors are invited to sample the product at Lutosa’s stand, #S179 in Hall 5A, .

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OMG Holdings OPC will lead the expansion, establishing a new foothold for Freddy’s as the group prepares to introduce the Wichita, Kansas-headquartered chain’s signature menu and hospitality-driven experience to consumers across the Philippines. The first outlet is expected to be open for business in 2027.

“Expanding Freddy’s into the Philippines is an exciting milestone and an important step forward in our broader international development strategy,” said CEO Andrew Thengvall. “As we look to build our presence across international markets, aligning with experienced operators who understand their local consumers and have a proven track record of growing global brands is essential.”

The Philippines venture builds on Freddy’s growing international presence as it continues to pursue strategic development opportunities beyond the USA. With Asia representing an important area of focus heading into 2027, the franchise is seeking experienced operators that can leverage local market expertise alongside the brand’s established operating model to drive long-term growth.

Freddy’s has built a foundation around its commitment to quality fast food and hospitality, offering cooked-to-order steakburgers, shoestring fries, and frozen custard treats at more than 580 locations throughout the United States, Canada and Mexico.

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The Christmas product portfolio is based on the Sysco company’s customer research, which identify that businesses wanted practical solutions that help them maximize margins, manage labor pressures, cater for diverse dietary requirements and helping them to deliver festive favorites with confidence.

The range features more than 1,000 products, including innovative new creations, fully costed menu concepts, time-saving solutions and category-leading festive essentials spanning starters, mains, desserts, bakery, beverages, tableware and catering supplies.

For the first time this Christmas, customers will be able to access a selection of products from fellow Sysco company, Fairfax Meadow, including the standout Stuffed Chicken Fillets, which is tender chicken filled with savory pork and herb stuffing wrapped in pancetta. Other new premium products include Turkey Breast Ballotine, Pulled Marinated Turkey Thigh, Pistachio Lava Cakes, Irish Whiskey Cheesecake and Gingerbread Cheesecake, which are available alongside contemporary festive recipes and fully costed set menus designed to help customers drive profitability.

“Christmas is one of the most important trading periods of the year for our customers, and everything about our 2026 range has been shaped by listening to what they told us they need most,” said Michael Andersen, chief commercial officer at Sysco GB. “Our research shows customers want more than great products. They want inspiration, dependable availability, menu support, strong margins and practical solutions that make Christmas easier to deliver. That’s exactly what we’ve focused on.”

The launch also reflects growing demand for flexibility across festive occasions. Brakes’ customer research revealed operators cater for everything from large table service events and traditional Christmas dinners to festive café occasions, buffet parties and grab-and-go offers, driving the breadth and versatility of the range.

The company has also expanded support for key sectors including care homes, schools, coffee shops and quick-service operators, recognizing the increasingly diverse ways customers celebrate Christmas. The range includes specialist dietary options, texture-modified meal solutions for care homes, seasonal grab-and-go concepts and festive bakery innovations aimed at helping operators create standout seasonal offerings.

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Here’s what’s been added to the menu at the Franklin, Tennessee-headquartered restaurant chain’s more than 1,400 outlets in 31 states across the USA:

• Cinnamon ‘N’ Raisin Biscuit (pictured above)– a sweet biscuit loaded with raisins and cinnamon, topped with a drizzle of icing.

• S’mores Fried Pie – the seasonal standout features a golden-brown shell filled with graham crumble, melty marshmallow cream and rich chocolatey filling.

• S’mores Hand-Scooped Ice Cream Shake – creamy and decadent, this treat boasts vanilla ice cream blended with toasted marshmallow and chocolate syrups, finished with graham cracker and chocolatey sprinkles for a new take on a classic S’mores favorite.

• S’mores Iced Coffee – a blend of Hardee’s signature cold brew coffee with toasted marshmallow and chocolatey syrups for a smooth.

“As summer transitions to fall, we want our guests to know they don’t have to choose between the two seasons,” said Sarah Breymaier, vice president of brand marketing at Hardee’s. “Our new S’mores platform keeps those warm, nostalgic summer moments alive, while the return of our Cinnamon ‘N’ Raisin Biscuit brings the comfort guests love as the seasons change.”

Bacon Beast Platform
• For breakfast there’s the Super Bacon Biscuit, featuring a biscuit with three slices of cherrywood smoked bacon, egg and melty American cheese, and the Bacon Beast Homestyle Breakfast Burrito with four slices of cherrywood smoked bacon, fluffy eggs and American cheese, wrapped in a warm tortilla.

• The Bacon Beast, a 100% Angus beef burger stacked with four full slices of cherrywood smoked bacon on a buttery brioche style bun.

• The Bacon Beast Chicken Sandwich stacks breaded white meat chicken with four slices of smoked bacon, tomato and lettuce on a buttered brioche style bun.

In business for more than 65 years, Hardee’s is a unit of CKE Restaurants Holdings, which is also the parent company of Carl’s Jr. Restaurants.

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“Last year’s collaboration showed us how much joy there is in reimagining a nostalgic favorite, and we’re thrilled to work with Salt & Straw to bring a new ice cream taco to our restaurants,” said Liz Matthews, global chief food Innovation officer at Irvine, California-headquartered Taco Bell. “The Churro Ice Cream Taco builds on everything fans loved about the original collaboration, with a flavor that feels right at home on our menu.”

The Tacolate debut in 2025 quickly became popular, selling out during launch weekend, drawing long lines at Salt & Straw scoop shops, and sparking online conversation from people eager to try the treat. Fueled by that demand, Taco Bell and Salt & Straw partnered once again to bring a new ice cream taco, created by Salt & Straw’s ice cream makers exclusively for Taco Bell, to restaurants across the USA.

Priced at $3.99, Salt & Straw Churro Ice Cream Tacos feature a crispy waffle cone shell filled with Churro Ice Cream, covered with puffed rice and a dark chocolate-flavored coating.

“We knew Tacolate was special, but the response completely blew us away – and our guests made it clear they wanted it to stick around,” said Tyler Malek, co-founder and head ice cream maker at Portland, Oregon-based Salt & Straw. “So when we had the chance to take the idea beyond our shops with Taco Bell, we wanted to dream up something completely new. The Churro Ice Cream Taco brings together what both brands do best, and we’re so excited for people across the country to finally get their hands on one.”

The Café Remix
The collaboration continues at Live Más Cafés in Calinfornia, Las Vegas, Housto and Dallas with the $4.69 Salt & Straw Choco-Waffle Chiller. Encased in a crackable chocolatey shell, it features a rich vanilla ice cream base blended with churro crumbles and waffle cone pieces before being topped with whipped cream and even more waffle cone pieces, delivering an ideal balance of creamy and crunchy in every sip.

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• 10-piece Chicken Nuggets with Super Saiyan Sauce – new and improved crispy chicken nuggets made with white-meat served alongside a sweet, savory and tangy teriyaki-style sauce inspired by the Dragon Ball Super character.

• Medium Fry – classic salted french fries served hot.

• Dragon Ball Burst Lemonade – a mango peach lemonade drink with juicy mango flavored popping boba.

• Dragon Ball Super Figurine – one of six exclusive character figurines, including Goku, Super Saiyan God Super Saiyan Goku, Vegeta, Super Saiyan God Super Saiyan Vegeta, Piccolo, and Beerus.

Kids can join the adventure, too. A Dragon Ball Super themed King Jr. Meal gives younger fans the opportunity to power up their play. Each meal includes a choice of a hamburger, cheeseburger, or 4 or 6 piece chicken nuggets, plus a side, drink, themed crown, and one of six figurines.

“We’re always looking for ways to create experiences that go beyond the meal,” said Joel Yashinsky, Burger King’s chief marketing officer in the United States and Canada. “Dragon Ball Super has inspired generations, and this collaboration gives families a fun, unexpected way to engage with a world they love while enjoying delicious new and innovative menu items that are fun for fans of all ages.”

About Dragon Ball Super
Dragon Ball Super is the fifth episodic series from Dragon Ball, the global hit anime franchise created by Akira Toriyama and produced by the Toei Animation studio. When originally premiered in the Summer of 2015, it signified the first new Dragon Ball storyline in more than 18 years. The series was an instant hit with audiences and propelled the popularity of the Dragon Ball franchise globally – with both lifelong fans and a new generation of children and teens. The most recent Dragon Ball movie, Dragon Ball Super: Super Hero (2022), is the 21st film from the franchise, which follows the events of the Dragon Ball Super series and is a sequel to the preceding movie Dragon Ball Super: Broly (2018).

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“Our guests were thrilled to have Endless Shrimp back earlier this year and made it clear they wanted more — so we listened,” said Damola Adamolekun, chief executive officer of the Orlando, Florida-headquartered chain. “We proved we could bring it back in a way that delights customers and works for our restaurant teams and our business. Guests can mix and match five flavors endlessly throughout the meal for as much shrimp as they like, any way they like it.”

The lineup features:

• Shrimp Linguini Alfredo – Tender shrimp tossed in creamy house-made Alfredo sauce over linguini.

• Garlic Shrimp Scampi – Shrimp sautéed in a garlic and lemon butter sauce.

• Parrot Isle Coconut Shrimp – Hand-breaded jumbo coconut shrimp served with piña colada sauce.

• Walt’s Favorite Shrimp – Hand-breaded, butterflied shrimp lightly fried and served with cocktail sauce.

• Garlic Bread-Crusted Shrimp – Crispy shrimp coated in a buttery, garlic bread crumb crust, and served with marinara sauce (pictured below).

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“A year ago, people counted us out,” said Cole Hayes. “A year later, we’re being recognized by our industry, opening in new markets across the country, and providing opportunities to own a business. This is what happens when you bet on yourself and refuse to give up – and we’re just getting started.”

After a highly public restructuring, Cole Hayes reclaimed her company, got to work rebuilding it and sharpened the brand’s systems, leadership and franchise model.

Founded in Atlanta in 2018 following a successful run as a single food truck business, among the fast-casual restaurant chain’s decadent plant-based vegan burgers served in Hawaiian buns with a side of fries are: Dancehall Queen (featuring sweet jerk plantains, vegan cheese, onions, lettuce, tomato and signature sauce); Sloppy Toppy (loaded with jalapeños, vegan cheese, onions, lettuce, tomato and sauce); Fussy Hussy (dressed with pickle, vegan cheese, onions, lettuce tomato and Sauce ); and One Night Stand (accentuated with vegan bacon strips, vegan cheese, onions, lettuce, tomato and signature sauce).

Franchise Growth & Brand Momentum
In the first half of 2026, Slutty Vegan announced a raft of new franchises in key locations inked with experienced restaurant operators, who will serve as the foundation of the brand’s next chapter of growth:

• Atlanta — Agreement signed with Khadejah Davis and Jamel Douglas, who became the first franchise owners by taking over and operating the brand’s flagship location in the city.

• Washington, DC — Franchise veteran Brandi Forte is leading development efforts in the DC market with a new location.

• Detroit — Slutty Vegan’s first signed franchise in the Midwest is led by local entrepreneur Obinani Iwuoha, who brings nearly a decade of experience in the food and beverage sector.

• Columbus and Cleveland, Ohio — A two-location Ohio agreement signed with Soul Republic Hospitality Group, led by founder Akin Affrica, to build on the brand’s presence in the Midwest.

Sunshine State Debut
Meanwhile, Slutty Vegan also made its Florida debut official, inking franchise agreements to bring the brand to Miami. The Florida restaurant will be owned and operated by Khadejah Davis and Jamel Douglas, the same experienced operators behind the flagship Atlanta location, extending a partnership that now spans two markets.

Already successful multi-unit franchise owners of Juici Patties, Davis and Douglas bring proven experience scaling high-performing food brands to one of the industry’s most culture-driven, nationally recognized concepts. Their Florida signing makes progress on Slutty Vegan’s broader strategy of expanding into high-opportunity locales

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Anderson succeeds Joe Erlinger, who has decided to leave after more than two decades with McDonald’s, including almost seven years heading up the US business. He will work closely with Anderson to ensure a seamless leadership transition and serve as an advisor until early 2027.

The new president’s appointment follows a deliberate leadership transition and continuity plan initiated earlier this year with her return to McDonald’s USA as chief operating officer, with the goal of helping ensure continuity.

“Skye combines deep operational discipline with strong financial judgment and has earned the trust of owner/operators, suppliers and employees,” said Chris Kempczinski, chairman and chief executive officer of McDonald’s Corporation. “I’ve had the opportunity to work closely with Skye throughout much of her career, and I’ve repeatedly turned to her to lead some of our most important businesses and transformation efforts because she’s a proven change agent who can act with urgency to mobilize our System.”

He added: ”As we bring McDonald’s > NEXT to life, the US business has a critical role to play in translating our ambition into action for customers, crew and owner/operators. Having led the US business myself, I understand the opportunities and challenges ahead. Skye knows that great strategies only matter if they create better outcomes in restaurants. I look forward to working closely with her and the US leadership team to help accelerate performance and unlock the significant opportunity in front of us.”

Deep Experience Across the McDonald’s System
Few leaders have worked across as many parts of the McDonald’s system as Anderson. Her experience spans finance leadership in Australia, field and zone leadership across the United States, the creation of the company’s global business services and, most recently, leadership of US operations as chief operating officer.

Anderson has helped drive results while leading through periods of transformation and growth. Over a four-year tenure as head of the US West Zone, she helped support strategic initiatives that modernized a base of more than 5,700 restaurants, drove comparable sales growth of more than 30 percent, and increased average restaurant unit cash flow by $100,000. She has repeatedly demonstrated an ability to translate strategy into execution and deliver results across different parts of the business.

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