Dunkin' and New York City restaurants are celebrating the US Open by creating drinks inspired by the tournament's official cocktail, the Honey Deuce. Dunkin' is offering a nonalcoholic version called Melon Deuce Energy, while Red Rooster Harlem and BowTie Bar are serving the original cocktail. Other establishments are creating variations, such as The Daisy Cutter at CUT by Wolfgang Puck and Match Point at The Wall Street Hotel.

Chef René Andrade has been honored with the 2026 Michelin Guide Southwest Young Chef Award for his work at Phoenix restaurants Bacanora and Huarachis, where he showcases the cuisine of his native Sonora, Mexico. Andrade's cooking, rooted in childhood memories of open-fire cooking on his family's ranch, has resonated with diners, particularly his beans, which evoke nostalgia for many.

In Japan, parfaits are elevated beyond simple layered desserts, treated by pastry chefs as luxurious, high-impact creations comparable to plated desserts. Yusuke Aoki's approach highlights the importance of height, color and multiple textures, using specialized glasses to enhance visual appeal. By carefully layering ingredients like fruits, creams and ice creams, Aoki creates parfaits that are as visually striking as they are flavorful, setting them apart from traditional Western interpretations.

American Airlines will expand Flagship Dining to include business-class passengers on long-haul international, transcontinental and Hawaii routes starting Sept. 15. Previously available only to first-class passengers, the full-service dining will be offered at Miami and Dallas-Fort Worth airports, with plans to reopen at Los Angeles International Airport.

Jennifer Zarilli, a dietitian and president of the School Nutrition Association of Connecticut, says her schools are emphasizing fruits, vegetables and lean meats, including a new breakfast dish called apple nachos that is made with low-sugar yogurt. Zarilli said giving students choices and repeated exposure to new foods, through taste tests of items like spaghetti squash, helps make healthful eating more appealing.

Goop Kitchen, the fast-casual concept by Gwyneth Paltrow's wellness brand Goop, will open its first dine-in eatery on Aug. 31, a 92-seat space in San Diego with indoor and outdoor dining options. The menu continues the brand's "better for you" philosophy, featuring dishes made without seed oils, gluten, refined sugar, preservatives or corn. Signature offerings include Teriyaki Chicken Bowls, gluten-free pizzas and exclusive new items like the Field of Greens Pizza and Passion Fruit Lemonade, all emphasizing fresh produce and lean proteins.

The majority of food processors have allergen control programs in place, with 96% of companies surveyed reporting such programs. However, only 61% conduct analytical testing for allergens, relying instead on methods such as protein residue swabs and ATP tests. Experts agree that the most effective elements of allergen control programs include segregation, cleaning and sanitation and label review.

Beverages have emerged as a leading driver of growth for US restaurants, according to a report from the National Restaurant Association. Both full-service and limited-service operators overwhelmingly recognize the importance of beverages in attracting customers, with 87% and 80% respectively identifying drinks as key traffic drivers. Restaurants are responding by expanding beverage menus to deliver innovative flavors, customizable options and memorable experiences. The focus on beverages is helping restaurants differentiate themselves and increase guest loyalty.

Lauren Strojny and Jason Exposto have launched Sounds, a Napa, Calif.-based winery focused on coastal-inspired chardonnay that balances richness and tension. The couple manages every aspect of production themselves, from hand-waxing bottles to numbering each one, and have released four single-vineyard chardonnays. "We were going after a very specific kind of style of California chardonnay that we don't think exists yet," Strojny says. "We want a subtle veil of reduction that you get naturally just working with cool climates."

Before you agree to attend another meeting, Robyn McLeod of Chatsworth Consulting recommends getting clarification on the meeting's purpose -- whether it's to make decisions, generate ideas or simply inform. When you have that information, you can decide whether to attend, send someone in your stead or have someone update you later, McLeod writes.