Weekly Global News Wrap: McDonald’s pledges net-zero emissions by 2050; Burger King to test meatless nuggets; Mass exodus of U.S. hospo workers looming

Here is a summary of the most interesting news stories of the week from around the world.

McDonald’s upped the ante on its sustainability targets, promising to effectively eliminate emissions across all its global restaurants and supply chain by 2050. As reported by Restaurant Business, the fast food giant claims to have cut back on emissions at its restaurants and offices by 8.9% since 2018 and has cut back on emissions in its supply chain by 5.9% since 2018. Read more here

Burger King will test Impossible Foods’ meatless nuggets in several markets, making it the first chain to offer the chicken alternative, CNBC reported. The chain first worked with Impossible Foods two years ago to sell its meatless burgers. Read more here.

TGI Fridays has partnered with Reef Technology to launch as many as 300 delivery restaurants in the United States, Canada and elsewhere internationally over the next five years. As Nation’s Restaurant News reported, the first TGI Fridays ghost kitchen is expected to launch in Reef’s headquarters city of Miami. Read more here.

U.S. restaurants struggling to hold onto their employees are expected to be hit by a major setback. New research.cited by Restaurant Business said a survey of 13,659 wage earners by online job marketplace Joblist saw that 58% of restaurant and hotel employees intend to quit their jobs by the end of the year. Read more here.

Raising Cane's Chicken Fingers is responding to the country’s restaurant industry's labor shortage with an unconventional move: asking its corporate employees to work as fry cooks and cashiers, CNN reported. Read more here.

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The shop will help the chain build brand awareness as the company looks to grow its restaurant footprint.
It will have seating for 46 diners along with ‘grab and go’ options.
The location aims to showcase ‘takeaway classics' that founder Julian Denis and chef Harry Fox grew up with.
The chicken brand was created with British YouTube group The Sidemen.
Digital continues to be the main driver of the business, the company said.
The concept is the brainchild of Dayashankar Sharma, the executive chef behind fine-dining Indian restaurant Heritage Dulwich.
Revenues at the restaurants it has opened this year are “far more” than the chain had expected.
It joins a growing number of food companies that have announced global commitments to eliminate the use of cages in their egg supply chains.
The chain also appointed two more companies in the UK as part of its roster of franchisees.
It also has to open an additional 10 stores over the next two years.
The item was launched by the high street group in 2019 and helped to serve up a significant sales boost in the same year.
53% of consumers are actively counting calories or checking sugar content.