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The GO Technology report also indicates that food delivery is “booming” in the UK.

The global pizza brand now operates in more than 85 markets worldwide.

Their partnership resulted in a range of meals inspired by the cuisine of the chefs’ home countries.

The Lebanese restaurant was initially launched in 2014.

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

Find out what QSRs have been up to on social media this week.

See their full statement.

Research from Planday says this is due to one in ten sector workers considering leaving the UK. The UK hospitality industry could face significant staff shortages, according to a study from workforce collaboration software company Planday. The survey, conducted by YouGov, reveals that just over one in ten workers (11%, equivalent to around 330,000 staff nationally) working in restaurants, catering, bars and hotels are thinking about leaving the country due to Brexit. This is contrasted with hospitality managers’ expectations that only around 4% of their workers are considering leaving the UK due to Brexit. Meanwhile, 3% of hospitality managers predict that they will be forced to close their businesses as a result of Brexit, which nationally could equate to around a £1.1 billion loss for the economy and almost 1 in 5 (18%) of hospitality managers find recruitment harder now than in April 2017. 53% or more than half of workers surmise that Brexit has made the UK a less welcoming place to live and work. “There’s clearly false confidence within the hospitality sector with almost three times as many workers considering leaving as managers expect. Now more than ever it’s crucial that managers make sure they have the right infrastructure in place to engage their employees and build genuine loyalty,” Planday chief commercial officer John Coldicutt said in a statement.

A study says weather remains a factor when it comes to out-of-home market sales. Hot weather in May assisted in boosting trade in Britain’s pubs, but has notably hit restaurant sales according to latest figures from the Coffer Peach Business Tracker.

The pizzeria is named after the owner, a recognised Neapolitan Master Pizzamaker. 50 Kalò Di Ciro Salvo is officially set to open its first site in London. Named after renowned pizzamaker Ciro Salvo, the pizzeria is stationed in Northumberland Avenue, few yards away from Trafalgar Square and is designed by an award-winning Italian firm. Salvo intends to bring his idea of pizza and high hydration dough, his continuous research for the best Campanian produce and raw materials and, when possible, sourcing from the best supplier available locally. Particular attention was also given to the creation of the wine list, selecting the best Campanian’s wine available in the UK, and importing some new ones. The menu is expected to include many of the signature pizzas such as Margherita, 50 Kalò, Montanara, and his signature “fritti”. “London is, amongst the European capitals, the one that currently can give the best opportunities and represent for me a great challenge. The idea of opening a Pizzeria in the UK is the only one that I have thought of in the last few years and I believe now is finally the right time,” Salvo said. 

The upstart brand will open at the end of the month. Aiming to compete in London’s burger scene, Japanese urban-inspired restaurant Yen Burger is set to open its site 1B Southwark Street at the end of June. The new concept is expected to offer premium Asian-influenced burgers, combining unique ingredients such as Japanese chili and Kim-chi mayonnaise, plus Asian herbs including 'Shiso', a Japanese leaf known for its great taste and health benefits. Yen Burgers also has a ‘no frozen food’ policy, and says each burger will be freshly made in-house from the best quality Aberdeen Black Angus or Wagyu beef, 100% sustainable cod or vegetable alternatives. Customers can also avail of the gluten-free option in their burger range. Healthy side options will include the crunchy Asian coleslaw, freshly steamed edamame beans or homemade sweet potato chips. “Although I grew up in Europe surrounded by lots of great western food chains, I could never go a day without my mother’s delicious Asian cuisine. Therefore, I wanted to create something that is truly unique and combines western food with and light east Asian ingredients - an Asian burger. The opening of Yen Burger sees this dream come to fruition and I’m so excited to start welcoming guests into the restaurant,” owner Yen Nguyen said.

Action on Salt says some fast food salads contain more than the daily recommended salt limit. Ready-to-eat salads could be damaging our health, according to a new study by Action on Salt. The expert group discovered that salt content of salads bought from restaurants, sandwich/coffee shops and fast food outlets has increased by 13% since they were last surveyed in 2014 (from 1.65g to 1.86g per serving on average). Action on Salt says this highlighted a “distinct lack of commitment from the food industry to reduce salt.” “Salads are typically considered to be a healthy option, but restaurants and retailers are continuing to add unnecessarily high amounts of salt and saturated fat to their salads and putting the health of their customers in jeopardy. We want the food industry to be transparent by displaying clear, colour-coded nutrition information on front of pack or at the point of sale, to help consumers make a more informed decision wherever they choose to eat,” Action on Salt nutritionist Sarah Alderton said.

The latest Barclays study says only a third of British workers now work the traditional 9-5 schedule. Britain’s bars, restaurants and leisure clubs could make a further £6.75 billion per year just by adapting opening hours to changing working patterns, according to the latest report by Barclays. They claim only a third (37%) of British workers now work the traditional 9-5 hours, with over a fifth of British workers (22%) saying they need different opening hours. The report also finds that a similar number (19%) expect 24-hour hospitality services. Restaurants (£2.2 billion per annum), takeaways (£2.1 billion), and pubs, bars and clubs (£1.2 billion) are said to benefit the most if they respond to this demand. Takeaway services, for example, supposedly left nearly a third (32%) of workers unable to order a takeaway as the business was closed. Barclays says this desire to order a takeaway at unusual hours is even higher among young workers (18-24 year olds), with (37%) keen for delivery between 11pm and 5am.

This is part of the global brand’s goal to source 100% of guest packaging from renewable, recycled, or certified sources by 2025. More than a thousand McDonald's restaurants in the UK and Ireland will begin their phased rollout of paper straws starting September, the brand confirms. "Reflecting the broader public debate, our customers told us they wanted to see a move on straws but to do so without compromising their overall experience when visiting our restaurants. Over the past few months we've been working closely with supplier partners to find a solution that works both for our customers, and that the supply is there given the size of our business,” McDonald's UK and Ireland CEO Paul Pomroy said. McDonald's supply of paper straws in the UK will be met by suppliers Transcend Packaging, a Wales-based start-up focused on sustainable packaging; and Huhtamaki Foodservice EAO, global fibre-based packaging partner, which has worked with McDonald's for over 30 years. The amounts paper used by both suppliers will come from certified source and endorsed by the Programme for the Endorsement of Forest Certification (PEFC) or FSC (Forest Stewardship Council). The iconic global brand’s UK move reportedly supports their goal of sourcing 100% of guest packaging from renewable, recycled, or certified sources by 2025 and to have guest packaging recycling in all restaurants globally. "McDonald's is committed to using our scale for good and working to find sustainable solutions for plastic straws globally,” McDonald’s Executive Vice President for Global Supply Chain and Sustainability Francesca DeBiase said. McDonald’s has also started to test alternatives to plastic straws in Belgium and is scheduled to do the same for in select restaurants in the U.S., France, Sweden and Norway later this year.

Opening on June 29, the Manchester site will give limited-edition shirts to the first 100 customers. Building on the success of Taco Bell’s expansion in the North East, one of their franchisees is set to launch a new site in Deansgate, Manchester. Similar to other Taco Bell restaurants across the country, the restaurant will have an urban aesthetic that channels the brand’s Live Más style. The site, which can accommodate up to 70 people, will have free Wi-Fi and charging stations – targeted for student and young professionals. “Following the successful opening in Liverpool in March we are incredibly excited to be bringing Taco Bell to the heart of Manchester City Centre and driving the Live Mas spirit in the North East,” Taco Bell franchisee QFM Group’s Arjun Patel said. “We’ve seen so much love for Taco Bell throughout the UK, especially in the north. We are excited to announce even later opening hours until 4am everyday - and to welcome more people in Manchester through our doors to experience our delicious Mexican-inspired food,” Taco Bell UK & Europe marketing leader Ellen Gault added. The site is scheduled to open on June 29, where the first 100 customers can enjoy a limited-edition Taco Bell Deansgate t-shirt.

The cup is made from light-weight sustainable bamboo fibre.