Pret A Manger has appointed Anita McDonnell as president of its international division, effective from late August. McDonnell will oversee the food-to-go and coffee chain’s operations across Europe, Asia and Africa. She will work alongside Felipe Athayde, president of North America, and Ross Warnes, president of the UK and Ireland, as Pret seeks to accelerate growth across its 21 international markets. She joins Pret from Taco Bell, where she most recently served as managing director for Asia Pacific and the Middle East, having previously been the company’s chief growth officer for the region. McDonnell has more than 20 years of experience in franchised food and beverage businesses. Her previous roles include leadership positions at Domino’s and Costa Coffee, where she worked with franchise partners and managed operations across Asia-Pacific, the Middle East and Europe. She succeeds Eira Jarvis, who will leave Pret at the end of 2026 following 13 years with the company. Jarvis has opted to remain in Asia rather than relocate to the UK, where the international president role will be based. She will continue in the position until the end of the year to support the leadership transition. Pano Christou, CEO of Pret A Manger, said: "We're delighted to welcome Anita to Pret. She brings extensive global experience and a deep understanding of franchised businesses, with a strong track record of leading teams across multiple markets". He continued: "It's rare to find someone with such deep expertise in food, coffee and hospitality across such a wide range of Asian markets, and we are really lucky Anita has decided to join Pret. I'm looking forward to working with her as we continue to strengthen our international business and support our franchise partners around the world." Christou also thanked Jarvis for her contribution to the company, including her role in developing Pret’s international business and mentoring colleagues across the organisation.

Svedka Vodka has unveiled a limited-edition drinks dispenser designed to resemble an oversized can of its Vodka Water ready-to-drink beverage. Standing more than five feet tall, the Svedka vodka watercooler replaces the traditional blue water bottle with a large glass replica of the brand’s transparent can. The fully functional unit dispenses hot and cold water from a built-in tank, while a separate tap serves chilled Svedka Vodka Water. The cooler also includes a compartment for storing additional cans and is positioned for use at workplace celebrations, post-work gatherings and other social occasions. The launch follows the introduction of Svedka Vodka Water, which the company describes as the world’s first transparent canned vodka water. American actor and comedian Craig Robinson is supporting the launch. David Binder, senior brand director at Svedka, said: “When we introduced the world’s first transparent canned vodka water, we challenged expectations around what a ready-to-drink cocktail could look like". "The Svedka vodka watercooler continues that idea by reimagining another familiar icon through the lens of transparency, creating something that's unexpected, undeniably SVEDKA Vodka Water and built to bring people together."

Vita Coco has acquired super-premium Thai coconut water producer Copra in a deal that will expand its presence across the coconut water category and give it access to a fast-growing premium segment. The acquisition, which closed on 22 July 2026, includes Copra’s production facility in Thailand and its sourcing capabilities for Nam Hom coconuts, a variety known for its sweet, aromatic flavour and distinctive, slightly pink appearance. Copra operates in the super-premium, cold-chain coconut water segment, using an extract-and-fill-on-site model. The company also has an emerging branded business and a significant private label operation. According to Vita Coco, Copra’s net sales have grown at a compound annual growth rate of 48% over the past three years in the cold-chain coconut water segment. Copra expects full-year 2026 net sales to exceed $100 million. The transaction comprises $175 million in upfront consideration, subject to customary closing adjustments, with an additional earnout payment linked to Copra’s 2028 financial performance. The earnout has a floor of $45 million and a cap of $100 million. The initial purchase price was funded through 80% cash on hand, with the remainder paid in Vita Coco common stock. Michael Kirban, co-founder and executive chairman of The Vita Coco Company, said: “Copra brings specialised capabilities, deep sourcing expertise and a super-premium offering that can help us serve more consumers, and expand our market share while continuing to help shape and lead the category’s continued global growth." The acquisition is expected to broaden Vita Coco’s addressable market while strengthening its supply chain capabilities through Copra’s Thailand-based operations and access to Nam Hom coconuts. Vita Coco said it plans to expand Copra’s capacity, improve operational efficiency, support existing customer demand and develop new customer relationships. It also intends to invest in building Copra’s branded business, which the company believes has significant growth potential. Copra’s sales are currently concentrated in the Americas, with Vita Coco identifying opportunities to expand the business internationally and grow its branded presence. Martin Roper, chief executive officer of The Vita Coco Company, said: “We believe it is a perfect add-on to our coconut water capabilities, expands our total addressable market, strengthens our participation in coconut water, and gives us another way to help shape the category’s continued growth." Vita Coco expects the acquisition to be accretive to its adjusted EBITDA margins once the business is fully integrated.

Five Star Breaktime Solutions has acquired Weber Custom Vending, a vending and micro market operator serving the Greater Cincinnati and Dayton regions of Ohio, US. The deal expands Five Star’s presence in the state and includes five vending routes and 12 breakroom markets. The acquired operation serves customers across Cincinnati, Dayton, West Chester, Hamilton and neighbouring communities. Founded in 2014, Weber Custom Vending operates more than 400 vending machines across over 200 customer locations in southwestern Ohio. Its client base spans workplaces, healthcare facilities, senior living communities and local businesses. The company provides tailored vending and breakroom services, having established long-term relationships with customers throughout the region. Five Star will incorporate Weber Custom Vending’s accounts into its existing Ohio operations. The company said it would work to ensure continuity of service for customers during the transition. The acquisition forms part of Five Star’s wider growth strategy and strengthens its capacity to provide vending, micro market and other workplace refreshment services across Ohio.

Fresh & Ready Foods has recalled a limited quantity of two breakfast burrito products in the US after sausage was discovered in items labelled as vegetarian. The affected Sprig & Sprout Spicy Breakfast Burrito and Fresh and Ready Spicy Breakfast Burrito may contain soy that is not declared on the label. The company warned that the products could pose a serious or potentially life-threatening risk to people with a soy allergy or sensitivity. The recall was initiated after two customers reported finding sausage in burritos labelled as vegetarian. The unintended inclusion of sausage also introduced soy, which is classified as a major food allergen in the US. Affected products were distributed through grab-and-go markets and vending machines in Alabama, Georgia, Kentucky, North Carolina, South Carolina, Tennessee, Virginia and West Virginia. The recall applies to: Sprig & Sprout Spicy Breakfast Burrito, 8.3oz (234g), UPC 1 00001 00029 7 Fresh and Ready Spicy Breakfast Burrito, 8.2oz (232g), UPC 1 00001 00029 7 Both products were manufactured at the company’s Charlotte, North Carolina, facility between 9 and 12 July 2026 and carry a ‘Fresh Thru’ date of 20 July 2026. No illnesses or allergic reactions have been reported. Other products made at the Charlotte site and products manufactured at Fresh & Ready Foods’ other facilities are not affected. Consumers have been advised not to eat the recalled burritos and to discard any remaining products. The recall is being conducted in cooperation with the US Food and Drug Administration.

Coffee equipment manufacturer Mago Maga has introduced Roma-X, its third-generation AI-powered home coffee roaster. The appliance was announced for launch through a Kickstarter campaign on Thursday 23 July, giving users access to the product alongside a platform for sharing roast profiles and connecting with other home-roasting enthusiasts. Roma-X represents a wider redesign of the company’s Roma Pro series, with updates to its physical structure, control systems, mobile application and overall user experience. According to Mago Maga, the appliance combines advanced roasting controls with automated features designed for use in domestic kitchens. The machine can roast up to 300g of green coffee beans per batch and offers six preset roast levels, 266 profiles tailored to beans from different origins and a manual mode for creating customised profiles. Users can control the appliance through a five-inch colour touchscreen, which supports English, Spanish and Chinese, or via iOS and Android apps. The mobile platform allows users to monitor and adjust roasts in real time, as well as upload, download and share profiles through an online community. Roma-X also uses AI algorithms to control the roasting process, while cloud-based machine learning is designed to optimise profiles over time. Additional features and roast settings can be added through over-the-air software updates. To make the appliance more suitable for indoor use, Mago Maga has incorporated a filtration system that it claims can reduce smoke and airborne particles by up to 90%. A dual-layer borosilicate glass chamber also allows users to watch the beans throughout the roasting process. Mago Maga CEO Chifeng Lei said: “Fresh roasting is becoming a new trend in the home coffee experience. The launch of Roma-X will bring home coffee users an entirely new social sharing experience and the magical fun of AI machine learning.” Roma-X has a planned retail price of $1,598, with early Kickstarter backers offered a discount of more than 50%.

Canadian superfood brand Organic Traditions has secured $10.5 million (CAD 15 million) in Series A funding to accelerate its expansion across North America. The round was backed by strategic angel investors with experience in consumer packaged goods, retail, technology and operations, including executives and operators associated with FreshPet, Shopify, City National Bank, Frito-Lay and Colgate-Palmolive. Organic Traditions plans to use the investment to expand its US retail presence, grow its e-commerce business and advance innovation within its Fiber Flow range. A portion of the funding will also support recruitment and infrastructure as the business scales. Founded more than 25 years ago by Jerry Zeifman, the company is now led by his daughter, Ally Mamalider. Its portfolio includes functional lattes, mushroom coffees, daily greens, fibre smoothies and other superfood products designed to support areas such as energy, immunity, gut health and sleep. Ally Mamalider, CEO of Organic Traditions, said: “This funding represents an exciting new chapter for Organic Traditions, but it does not change who we are. For more than two decades, the brand has been rooted in the belief that real food can be transformative. This investment allows us to reach more consumers, scale the areas where we see the greatest opportunity, and continue making superfoods simple and accessible.” The company reported revenue growth of 70% over the past three years, supported by product development, digital expansion and changes to its brand positioning. It expects revenue across Canada and the US to increase by 36% over the next 12 months, with US retail sales forecast to rise by 82% and e-commerce by 64%. Organic Traditions also plans to enter more than 1,500 US retail locations during 2026. A key focus of its innovation strategy is Fiber Flow, a range of single-serve sticks containing 8g of fibre alongside prebiotics and probiotics, with no sugar. The line launched at Costco Canada earlier this year and the company expects the Fiber Flow platform to grow by more than 200% over the coming year as it develops range extensions and invests in clinical trials. Walter N. George, president of OT Investors, commented: “The brand has built meaningful trust with consumers over decades while also proving it can innovate quickly and scale across modern retail and digital channels.” Organic Traditions is currently stocked by retailers including Erewhon, Fresh Thyme, Earth Fare, MOM’s Organic Market, Jewel-Osco and Better Health.

Milo's Tea Company has expanded its operations in Alabama, US, with the opening of a 150,000-square-foot refrigerated distribution centre off Lakeshore Parkway in Birmingham. Located near the company's manufacturing facility in Bessemer, the new site employs approximately 50 people and is expected to increase storage capacity while improving logistics, safety and distribution efficiency. The development is Milo's fourth major facility investment since 2020 and forms part of almost $400 million invested in its US manufacturing infrastructure since 2019. During this period, the family-owned refrigerated tea producer has more than tripled its production capacity in response to increased demand. Its investments include a $150 million manufacturing and distribution facility in Tulsa, Oklahoma, which opened in 2020, and a facility in the Spartanburg, South Carolina, area that opened in 2025 following an investment of more than $200 million. Milo's has expanded its original Bessemer production site from 30,000-square-feet to more than 200,000-square-feet. Together, the projects have created more than 500 jobs across Alabama, Oklahoma and South Carolina. Tricia Wallwork, chair and CEO of Milo’s, said: “This distribution centre isn’t just about adding square footage – it’s about improving safety and efficiency for our associates and logistics partners and deepening our commitment to our retail partners to deliver excellent on-time, in-full service.” The company said refrigerated infrastructure is central to its expansion because its freshly brewed tea products contain no preservatives, acids or dyes and must therefore be distributed through the cold chain.

At Venditalia 2026, 365 Retail Markets showcased the latest innovations shaping the future of unattended retail, with solutions designed to improve convenience, security and the overall consumer experience across workplaces, hospitality and other high traffic environments. A key highlight was the company's latest age verification technology, enabling operators to securely and compliantly offer age restricted products such as alcohol through unattended retail. Using a generated QR code, authorised users can access designated product ranges while ensuring responsible purchasing and regulatory compliance. The event also demonstrated 365 Retail Markets' commitment to helping operators, resellers and partners simplify operations through a combination of intelligent software, connected hardware and integrated payment solutions. With almost two decades of experience, the company continues to support businesses in delivering more efficient operations alongside enhanced customer experiences. Another innovation on display was PicoCoffee Plus, which enables consumers to purchase coffee alongside snacks or cold drinks in a single seamless transaction using one payment device. The solution reflects the growing demand for frictionless purchasing experiences and greater convenience within self service environments. As workplace habits continue to evolve, 365 Retail Markets is helping organisations meet rising expectations around food quality, availability and flexibility. By providing 24/7 access to fresh food and beverages through its Pico portfolio, the company is supporting employee wellbeing, creating more engaging workplace environments and building the future of convenience through intelligent unattended retail technology. Another highlight of the showcase was the launch of PicoFreezer Vision, extending the Vision range to frozen products alongside chilled and ambient solutions. This gives operators greater flexibility to offer a wider selection of food and beverages while maintaining secure access, intelligent temperature control and seamless grab-and-go purchasing powered by computer vision technology. Visitors also experienced Stockwell 2.0 Smart Store, where customers can shop just as they would in a traditional convenience store. By simply authenticating with a payment card or the 365Pay app, shoppers can browse, pick up, replace or select multiple products before the AI-powered system automatically completes the transaction. The event also introduced VisionLink, the latest innovation for the Vision platform. VisionLink connects multiple Vision devices into one seamless shopping experience, enabling customers to shop across coolers, freezers and ambient cabinets with a single payment, one receipt and one frictionless transaction, while helping operators increase basket sizes and improve convenience. Venditalia also marked the official welcome of Cantaloupe into the 365 Retail Markets family, bringing together an even broader portfolio of self-service retail technology, payments and software solutions backed by the same commitment to innovation, reliability and local support. Together, these innovations demonstrate how 365 Retail Markets is continuing to build the future of convenience, delivering smarter retail experiences that meet the evolving needs of operators and consumers alike.

Deven Desai Despite growing investment in artificial intelligence (AI) across the hospitality sector, many restaurant operators have yet to see measurable returns. Deven Desai, head of AI products at iTradeNetwork, explores how connected data and unified workflows can help AI protect margins and deliver greater operational value. Optimism around AI remains high across the hospitality sector. Many organisations agree that AI has the potential to improve workflows and around 90% of surveyed CEOs believe that by 2028, AI will redefine what success looks like in their industry. Yet, despite the overall AI sentiment, many enterprises in the hospitality sector have failed to achieve measurable returns. Nowhere is this more prominent than in restaurant operations. As of now, around 73% of operators are actively investing in AI or planning to, but only 9% report that AI has produced measurable operational value or guest impact. Restaurant operators need a way to reduce this disconnect between AI ROI and confidence in its implementation. This starts by identifying where current deployments are falling short and how operators can tailor AI applications to protect margins. Operational blind spots are behind AI’s underperformance The traditional approach throughout restaurant management is to focus AI investments on customer-facing tools, forecasting, or reporting. These areas are strong candidates for AI integration, but only if the data supporting them is aligned. This is often not the case. The core operational layer across restaurant systems is usually fragmented, and 37% of restaurant brands point to this fragmentation as a key barrier to delivering better guest experiences. Pricing often differs between systems, and procurement platforms can fail to apply contract pricing at the point of order. The result is AI systems that function with minimal business context, leaving operators scrambling to resolve discrepancies after the fact. Most of these small inconsistencies lead to margin leakage. Small pricing errors, off-contract purchases and substitutions compound quietly, and by the time a restaurant manager checks the profit-and-loss statement (P&L), the damage is already done. Recapturing some of this lost margin and laying the foundation for successful AI adoption requires operators to unify their workflows and link their data. This would create the operational backbone AI needs to identify discrepancies earlier and prevent margin loss before it reaches the P&L. The infrastructure behind successful AI Many organisations that successfully implement AI follow a similar approach. This framework includes: Step one: Creating clear product data records. Restaurant operators should synchronise product and supplier data, update pricing throughout systems, and reflect contracts at the point of order. Step two: Breaking down operational silos. Organisations should ensure that all data is integrated across internal and partner platforms. Step three: Centralising all information into a single area. After enterprises eliminate operational silos and update data across systems, they can consolidate this information into a single, unified view to create a clear picture of performance. While all organisations will have different requirements, this framework serves as a valuable starting point for a connected business architecture. It provides operators with a single source of truth and the visibility needed to make clear operational decisions, while giving AI the operational context required to optimise workflows. This means pricing, supplier and inventory information are available in one place, and manual reconciliation efforts are reduced. In short, enterprises could incorporate this technology in a way that actually adds business value. Practical applications that protect margins With a secure and synchronised infrastructure, operators can deploy AI to automate critical back-office tasks, including contract compliance, price enforcement, purchase order management, and inventory visibility. Over time, these applications will allow AI to act as a continuous support layer. It could shift from a tool used for standalone functions to an always-on part of restaurant management. This would allow operators to reduce repetitive work, proactively surface areas where workflows are likely to fail, and alert management before issues escalate. The value of these capabilities is even clearer when tied back to margin protection. By proactively identifying areas where exceptions occur, AI could address the profitability drain earlier in the process and reduce the revenue leakage that often shows up on the P&L. Unlike manual workflows, AI can complete all these functions in near real time, allowing operators to monitor and respond to live market signals before margins are affected. Taken together, these capabilities would help restaurants transition to a predictive business model. From reactive operations to proactive management If AI is going to transition from stunted pilots to a system that can work alongside team members to deliver value, then restaurant teams must address fragmented workflows. Operators cannot rely on AI while critical operational systems remain disconnected. Once organisations unify this architecture and the data within it, restaurant teams can use AI to shift their operations from reactive problem-solving to proactive management. These systems can operate in real time to identify discrepancies and automate price enforcement across workflows. Ultimately, this will translate into less margin leakage and stronger returns from AI investments across restaurant operations, positively impacting the overall hospitality sector.

Fresh juice machine provider iSqueeze has partnered with US beverage technology company Smoodi to bring automated self-service smoothie stations to UK retailers. The machines prepare a 400ml smoothie in around 60 seconds and handle the blending and cleaning processes automatically. The concept is aimed at food-to-go businesses seeking to offer freshly prepared smoothies without conventional blenders, ice or fresh produce preparation. Customers select and scan a cup before placing it in the machine, where frozen fruit is blended with cold water. The launch range includes six flavours: Strawberry & Banana, Tropical, Green Matcha, Mango Lassi, Very Berry and Choco Boost. The smoothies are made with real fruit juice and contain no added sugar. Elias Ebert, managing director of iSqueeze, said: ‘‘We identified a huge gap in the market for freshly made smoothies, ready in seconds, created by customers themselves using the latest self-service technology, a game-changer for retailers across the UK who want to improve the quality of food-to-go offerings". "The state-of-the-art automated system, means flavours are blended for customers, with minimal waste and cleaning, cost effective, with reduced labour costs, compared with juice bars. This is the future of smoothies on-the-go, empowering healthy habits for consumers and a healthy profit for retailers." Retailers can either hire or purchase the equipment, while iSqueeze will provide cups, straws, maintenance and aftercare services. Installation requires access to a fresh water line with a push-to-connect fitting.

German snack manufacturer Intersnack Group has agreed to acquire US salty snacks producer Utz Brands in a transaction valuing the business at approximately $2.9 billion. Under the definitive agreement, Intersnack will purchase all outstanding shares of Utz’s Class A common stock for $14.25 per share in cash. The offer represents a premium of approximately 91% to Utz’s closing share price on 20 July 2026. Following completion, Utz will become a privately held company jointly owned by Intersnack and the Rice and Lissette family entities, with each holding a 50% stake. Utz’s shares will subsequently be delisted from the New York Stock Exchange. Founded as a German potato chip producer in 1968, Intersnack has developed into a multinational savoury snacks manufacturer with operations across Europe and Oceania. The deal will provide the company with its first presence in the US snack market. Johan van Winkel, executive chairman of Intersnack Group, said the transaction represented an opportunity for the company to expand into the “large and attractive” US market. “We have long admired Utz’s brands, its heritage and the strength of its team,” he added. “Together with the Rice and Lissette family and Utz’s management and associates, we see a tremendous opportunity to build on Utz’s strong foundation and help shape the future of snacking in North America.” Utz, which has operated for more than a century, owns a portfolio of salty snack brands sold across the US. Chief executive Howard Friedman said Intersnack’s experience in brand development, innovation, manufacturing and technology would support Utz’s continued growth strategy. Dylan Lissette, chairperson of the Utz board, described Intersnack as a “like-minded partner” with a similar family-owned heritage and a long-term approach to investment. The agreement follows a review led by a special committee of independent Utz directors after Intersnack expressed interest in taking the company private. The committee evaluated the proposal alongside other possible alternatives before unanimously recommending the deal to the board, which also approved it unanimously. The acquisition will be financed through approximately $920 million in cash from Intersnack, a new $1.1 billion term loan facility and borrowings under a $250 million asset-based lending facility. The financing package will also include equity rolled over by the Rice and Lissette family and the reinvestment of part of the proceeds from a $44 million tax receivable agreement settlement. The Rice and Lissette family, Dylan Lissette and certain affiliates have agreed to vote shares representing approximately 42% of Utz’s common stock in favour of the transaction. The deal is expected to close in the fourth quarter of 2026, subject to regulatory clearance and shareholder approval. Once completed, Dylan Lissette will become executive chair of Utz. Top image: © 2026 Utz Quality Foods