Restaurants are leveraging all-you-can-eat pizza nights as a strategic tool to attract new customers, boost slow business days and foster community engagement. Establishments like Balera in Brooklyn, N.Y., Goat Hill Pizza in San Francisco and Övn Wood Fired Pizza in Bellingham, Wash., have used these events to differentiate themselves in competitive markets. Additionally, a handful of eateries, including San Paolo Pizzeria and Delucca Gaucho Pizza & Wine, offer Brazil-inspired rodizio-style service. This all-you-can-eat model features waiters circulating the dining room with various fresh pizzas, offering diners a chance to sample every flavor.

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Ying Tao is New York City's only Michelin-starred Chinese restaurant, and Executive Chef Emily Yuen blends traditional Chinese ingredients with modern techniques to elevate Chinese cuisine. Yuen emphasizes the importance of preservation and dry aging in Chinese cooking, and the restaurant's superior stock, made from corn-fed chickens, is a key component in several dishes. Watch as Yuen gets ready for a 74-cover service, from sourcing dried scallops, fish maw and goji berries from local supplier Po Wing, to prepping the stock.

Chow A La Carte, a test kitchen in Atlanta's Lindbergh neighborhood, offers immigrant and minority chefs a platform to showcase their culinary skills and culture. Founded by restaurateur Yohana Solomon in 2023, the kitchen features a rotating menu with dishes from Lebanon, Senegal and Italy, providing chefs with an opportunity to build a following without the financial burden of opening a restaurant.

Union County Public Schools in Kentucky has been sourcing beef for school meals from a local farm that raises Angus cattle. The district has served locally raised ribeyes, burgers, and roast beef at school events, emphasizing both quality and transparency in food sourcing. The initiative also teaches students where their food comes from and highlights the value of locally grown products.

Chicopee Public Schools in Massachusetts have partnered with Project Bread to provide hands-on culinary training for nutrition staff, focusing on batch cooking techniques to keep cafeteria food fresh. This initiative is crucial as 64.2% of students come from low-income families. The effort aims to ensure students can depend on hot meals for breakfast and lunch.

The FDA is investigating a Salmonella Newport outbreak that has sickened 84 people, with the source of the pathogen undetermined. The outbreak is one of 19 currently being tracked by the FDA, which also includes six outbreaks of the Cyclospora parasite.

Seasonings are becoming a popular alternative to sauces for flavor enhancement, with Jollibee, McDonald's, Wendy's and KFC introducing seasoned fries and chicken to meet demand for customizable, flavorful experiences. Church's Texas Chicken has launched dry rubs to maintain the texture of fried chicken, reflecting a broader trend toward seasoning-forward profiles.

Papa Johns and PopUp Bagels have announced a collaborative partnership to create limited-time bagel schmears inspired by the pizza chain's signature flavors. The collaboration offers fans a new way to enjoy Papa Johns' iconic pepperoncini and special garlic sauces, with both brands highlighting the popularity and cultural significance of these flavors. The partnership includes in-store events, such as a one-day pop-up at a Papa Johns location in Atlanta, where customers can sample the new schmears with complimentary bagels.

Legacy, for performer and entrepreneur Dolly Parton, who died at the age of 80 this week, meant building something that will help others after you're gone, writes executive coach Marcel Schwantes. Leaders can follow Parton's lead by building opportunities, scaling personal experiences and turning compassion into tangible action. "You try to se