Chick-fil-A has begun a test of a temperature-controlled vending machine at Children's Hospital of Georgia and the Georgia Institute of Technology, offering wraps and chips and operating around the clock Monday through Saturday. The chain will also start serving two Chicken & Waffle sandwiches in select Baltimore and San Antonio locations for a limited time, starting Dec. 1.

Pei Wei's "Wei More" rebranding campaign highlights the vibrancy and freshness of Pei Wei's restaurants, with lighter decor, bold colors and an emphasis on made-to-order meals prepared with speed woks. Pei Wei's menu innovation, which focuses on healthier fare, is central to its rebrand, with new dishes such as Thai coconut curry, Korean barbecue-style steak and firecracker chicken.

Firehouse Subs unveiled the Gravy Extinguisher, a festive, bright red mini-dispenser designed to spray gravy as a playful nod to the brand's firefighting roots. The item, available for $20 during the holiday season, serves as an alternative to the traditional Thanksgiving gravy boat and ties into the company's ongoing holiday promotions. Proceeds from sales of the Gravy Extinguisher will go to the Firehouse Subs Public Safety Foundation, which supports first responders.

The definition of "value" in full-service dining has evolved from simply offering low prices to delivering a more comprehensive experience. Chili's has seen significant success with its "Better than Fast Food" campaign and "3 for Me" deal, while Applebee's, Texas Roadhouse and Outback Steakhouse have also enhanced their value propositions through menu innovation and larger-sized portions.

Philadelphia and Boston will be included in the Michelin Guide for the first time as part of the 2025 Northeast Cities Guide. The guide, which already includes Chicago, New York City and Washington, D.C., will announce its selections Tuesday at the Kimmel Center for the Performing Arts in Philadelphia. The guide awards restaurants with stars, Bib Gourmand and Green Stars.

The ONE Group Hospitality's acquisition of Benihana has proven to be a growth driver, with a newly redesigned restaurant in San Mateo, Calif., that features an updated format, including more hibachi tables, expanded bar seating and a dedicated takeout station. The brand is expanding its presence in nontraditional venues, such as sports stadiums and airports, and actively pursuing franchise deals in key markets, including California's Bay Area. A quickservice spinoff called Benihana Express is a 1,000-square-foot fast-casual, grab-and-go concept without hibachi tables, the first of which opened in Miami, with more locations in the pipeline.