Brief - The Hustle | Food

How fast-food restaurants became more even more productive

Juliet Bennett Rylah
Updated 3/18/25
Ghost kitchens continue to haunt delivery apps

Sam Barsanti
Updated 3/13/25
Got flat milk?

Sara Friedman
Updated 3/9/25
How much would you pay for a free McNugget?

Sam Barsanti
Updated 3/3/25
Meet nutria, an ugly rat that could be the hot new meat

Sam Barsanti
Updated 2/28/25
Tropicana struggles as Americans ditch OJ

Juliet Bennett Rylah
Updated 2/26/25
Buckle up: The fast-food industry is going all in on drive-thrus

Sara Friedman
Updated 2/10/25
Alt proteins’ diminishing hype

Juliet Bennett Rylah
Updated 2/4/25
It’s time for the Uncrustables revolution

Sam Barsanti
Updated 12/19/24
Where’d all the Guinness go?

Juliet Bennett Rylah
Updated 12/18/24
How Crumbl cooked up a $1B recipe

Sara Friedman
Updated 12/15/24
Would you like 2%, oat milk, or fish milk?

Sam Barsanti
Updated 11/26/24
How Fruitist became a $1B blueberry brand

Juliet Bennett Rylah
Updated 11/6/24
Turkey innovators have created a bird for lazy cooks with limited skill

Sam Barsanti
Updated 10/21/24
The little red-haired girl is taking a swing at the big dog

Sam Barsanti
Updated 9/26/24
How a changing Starbucks hopes to retain customers

Juliet Bennett Rylah
Updated 7/31/24
Lab-grown meat to save the eels — and your sushi

Sara Friedman
Updated 1/25/24
Why, though? A beverage you can chew

Juliet Bennett Rylah
Updated 1/19/24
The $5m lawsuit over a missing jack-o’-lantern face

Juliet Bennett Rylah
Updated 1/10/24
Hungover? Burger King’s facial recognition tech has a deal for you

Sara Friedman
Updated 1/3/24

Brief - The Hustle | Food