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1. KFC is opening 100 of its kitchens across the UK on 6th May to 600 willing participants. Groups of 6 customers will be taken around the kitchens, with the opportunity to wash and bread fresh chicken as well as create a customised burger using any of the restaurant’s kitchen ingredients. It isn’t the first time KFC has given consumers a behind-the-scenes insight to how it operates – this Kitchen Open Day was carried out in Australia a few years ago for example – but it is a first for the UK. This type of ‘total transparency’ has become increasingly common among fast food brands, keen to dispel the urban myths and ‘exposed’-style headlines being spread online.

2. McDonald’s Germany is offering customers a free bottle of sauce when they purchase anything from the McMenu from 15th May. Branded simply as Original Sauce, and co-branded with the sauce manufacturer Develey, there are 5 varieties; depending what ‘type of person you are’; 1955, Steakhouse, Sweet & Sour, Curry and McRib. Earlier this year, McDonald’s UK gave away 10,000 bottles of its Special Sauce in selected locations nationwide. In news from the US, the chain has launched its premium Signature Crafted range – a simplified version of its Create Your Taste platform. There are 3 gourmet-inspired topping choices each costing around $5: Maple Bacon Dijon (grilled onions, thick-cut bacon and Dijon sauce); Sweet BBQ Bacon (barbecue sauce, bacon and crispy onions) and Pico Guacamole (avocado, pico de gallo and buttermilk ranch sauce.)

3.  While Starbucks has just reported record Q2 global sales; the ‘Anticafé’ has arrived in France, 4 in Paris, one in Lyon with several more expected to open country-wide this year. The urban décor, WIFI access and limited menu offers French consumers a respite from busy bistros – the key differentiator is that customers will pay for time spent, not what they consume ie €5 per hour.

4. In the US, pork usage is growing twice as fast as chicken in foodservice, driven primarily by bacon, ham, breakfast sausage, ribs and pepperoni. Despite concerns over commodity price increases, American consumers’ love of bacon shows no signs of slowing and has been growing at 4% since 2015. Growth in pre-cooked pork in particular has been outpacing raw as it offers a solution to operator challenges and quality standards have risen.

5. Across Europe, grocery retailers are stretching their food-to-go boundaries. Carrefour is experimenting with two types of smaller store formats in France and Italy; the Carrefour Express Eat & Shop is aimed at a more upscale market with high quality food-to-go offerings, while Carrefour Urban Life features an in-store pizzeria, cafe and bar. Sainsbury’s is rolling out its Sushi Gourmet concessions across more stores. Finally, Dutch retailer Jan Linders is showcasing its freshly prepared food solutions more prominently in-store, for example deli pizza section.

6. Last Autumn, micro snack brand Rustlers unveiled bold plans to grow the UK’s £150m micro snacking category by £50m over four years. With the food-to-go sector forecast to increase by 10% in the next five years, Rustlers identified a need to improve brand perceptions and convert new users to trial. No doubt inspired by the enduring gourmet burger trend, the new Rustlers Flame Grilled Gourmet Range has been launched. Aimed at young 18-21-year-old men, the range includes the Classic Burger –flame grilled beef burger, topped with streaky bacon, melted cheese with a tomato relish and mustard mayo in a brioche bun.

7. Hitting both snacking and chicken trends, Taco Bell has launched Naked Chicken Chips in the US. More like chicken nuggets, the Naked chips are fried chicken bites, spiced & shaped in a triangle and are served with a warm nacho sauce. The Chips will be available across the US from 11th May ($1.99 for 6 chips) on their own, or as part of Taco Bell’s $5 Burrito Supreme Box. This follows the chain’s January launch of the Naked Chicken Chalupa – which is a fried chicken tortilla shell with lettuce, tomatoes and cheese. We’ve seen the term Naked used to describe ‘no bread’ items. Irish fast food chain Abrakebabra (25 outlets across Ireland) has joined in with its Go Nude campaign. Click here to find out more >>

8. As today is Cinco de Mayo the Top 9 is hosting another Mexican themed story. Breddos Tacos is considered a ‘concept to watch’ by foodservice consultancy MCA. The UK taco truck-turned restaurant has quickly gained a reputation for its all-day menu of authentic California-style tacos, larger Mexican-influenced plates and breakfast dishes such as blueberry churro. Californian is also highlighted by MCA as a key lifestyle influence, suggesting the name which suggests fresh, seasonal, colourful, and often health conscious cooking is also synonymous with fusion dishes from Mexican, French to Asian. Read more about California’s culinary roots here >>

9. Exclusive and elusive. The DoughDici is a $38 pizza being sold ‘by the pie’ in New York by the Sofia Pizza Shoppe. According to the New York Times, there is growing appetite for premium pizzas in the city, for example the $7 slice at Di Fara Pizza in Brooklyn, or the $25 lunch at Margot’s Pizza, a pop-up that opens roughly one Saturday a month in Clinton Hill, Brooklyn. Meanwhile, DoughDici is a play on ‘dodici’, Italian for 12, referencing the dough making which is cold-fermented for about three days before letting it rise in an oil-lined pan with grated cheese for 12 hours.

Here are the articles which received the most attention from you, the readers, last month in April.

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