Carnegie Mellon University's Restaurant Builder course, taught by Foodservice Director Joe Beaman, gives students hands-on experience in entrepreneurship by creating and managing restaurant concepts. The course has produced successful ventures like Capital Grains, a grain-bowl concept that has exceeded sales expectations and become a campus fixture. Students like Makayla McCreary and Mia Michel have gained confidence and leadership skills through their roles as co-CEOs of Capital Grains. This year, the winning concept is Baroque Toast, a deli-inspired eatery that will be launched on campus next fall.

A dependable staple for every menu. Idahoan^® Fresh-Dried^™ potatoes give chefs the performance they need with the quality guests remember.

Tim Hortons USA is expected to finish the year having added about 50 franchised locations, according to Katerina Glyptis, who became president in the summer of 2023. The brand has expansion plans underway in several states, and Glyptis says the focus will remain on operations. "I think everybody has gotten deeper and smarter on what our guests want," she says.

The Michelin Guide is expanding to the American Southwest, including Utah for the first time in its 2026 edition. The guide will evaluate restaurants in Utah, Arizona, Nevada and New Mexico, highlighting the region's diverse culinary scene and attracting gastronomic tourism. Local chefs have already gained national attention, with Salt Lake City's Mazza Cafe and Urban Hill being named James Beard Award finalists this year.

Revolution Foods has partnered with the San Francisco Unified School District to launch a pilot program that replaces plastic lunch trays with compostable ones made from bagasse, a byproduct of sugar cane processing. The initiative, inspired by student activism, aims to reduce plastic waste by as much as 3,000 pounds per month.

The FDA's decision to phase out synthetic food dyes by 2027 will require significant changes from food manufacturers. Companies will need to audit processes, retrofit equipment for natural dyes, pilot new formulations and strengthen quality and regulatory programs. While there are obvious challenges, the transition also presents an opportunity to enhance efficiency, sustainability and brand trust, writes Chad Patterson of Gresham Smith.

Registered dietitians Erin Palinski-Wade and Cheryl Mussatto recommend oatmeal, cottage cheese and avocado as the most healthful breakfast foods due to their nutritional benefits. Oatmeal is praised for its fiber content, which helps manage cholesterol and blood sugar levels. Cottage cheese is highlighted for its protein content and low glycemic index, supporting appetite control. Avocados are noted for their healthful fats and nutrients like potassium and fiber, which aid in satiety and energy stability.

The restaurant industry in 2025 was brimming with innovative trends, including chef collaborations, the resurgence of classic French cuisine and the rise of Afro-Caribbean and Indian fine dining, according to Bon Appétit. Other notable trends have included nostalgia-driven adult happy meals, refined open-fire cooking and the embracing of Dong Bei cuisine. Additionally, the versatility of cabbage and the popularity of savory martinis and roving oyster shuckers captured diners' attention.

Flavor trends for 2026 are expected to focus on emotional intelligence, blending nostalgia with fresh experiences, according to Suzy Badaracco of Culinary Tides. Generational preferences are shaping flavor trends, with Gen Z favoring global spices, millennials and Gen X seeking a balance of novelty and practicality, and baby boomers sticking to classic flavors. Functional flavors that offer health benefits are also on the rise, with ingredients like honey, fenugreek and black currant gaining popularity.