Pizza Hut is tapping into nostalgia by maintaining nearly 155 restaurants in its classic Red Roof style, featuring red cups, checkered tablecloths and arcade games. The move comes as consumers, especially younger ones, show a growing interest in nostalgic experiences. The retro appeal goes beyond pizza, offering guests a place to reconnect and reminisce about past gatherings, driving engagement on social media and attracting both old and new fans.

Aramark Sports + Entertainment has introduced new menu items at the Indianapolis Motor Speedway, including a 19-ounce collectable Souvenir Oil Can Cup, specialty drinks, the Pit Stop Dog and the Slaw Dog. The Signature Items of the Day Program offers rotating dishes such as Carnitas Street Corn Bowl and Cheesesteak Irish Nachos, while premium section guests can enjoy gourmet options like smoked gouda mac and cheese.

Americans are financially stressed but still eating out more than they did three years ago, according to Technomic. The increase is most notable among households earning between $50,000 and $100,000, where nearly half now visit restaurants more than once a week. The research shows that while restaurant visits have increased slightly, mainly due to perceived improved food quality and more deals, high prices remain a deterrent, with 65% of consumers citing this as a reason for reduced restaurant use. Health-focused trends are also shaping the restaurant landscape, with consumers increasingly interested in menus that highlight fiber, protein and GLP-1-friendly options.

Cabbage and cauliflower, both cruciferous vegetables, offer potential benefits for heart health and digestion, according to registered dietitian Lindsey DeSoto. With their fiber, antioxidants and anti-inflammatory compounds, these vegetables may help lower LDL cholesterol and support a healthy gut microbiome. Cabbage offers additional gut health benefits when consumed fermented as sauerkraut or kimchi. While both vegetables are nutritious, cabbage may be easier to digest for some individuals compared to cauliflower.

New federal nutrition guidelines tied to the Make America Healthy Again initiative are pushing schools toward less processed, higher-quality foods, but funding cuts and reimbursement limits are making that shift difficult. SNA has noted that current federal reimbursement rates -- about $4.70 per meal -- often fall short of covering full costs, with many school nutrition leaders saying funding is insufficient.

The FDA has partnered with the Food Safety Preventive Controls Alliance to launch a training curriculum to help the food industry comply with the Food Traceability Rule, also known as FSMA Section 204. The course, "FSPCA FTR Training for the Food Industry," covers recordkeeping requirements, traceability data transmission and establishing traceability programs, with a compliance deadline of July 20, 2028.

A McDonald's at Dallas Fort Worth International Airport is turning used cooking oil into sustainable aviation fuel. The initiative, part of a partnership with Neste and Mahoney Environmental, collects 32,000 pounds of oil monthly from various airport restaurants. The oil is processed and blended with regular jet fuel, showcasing a practical approach to sustainability.

Dipped cones are making a comeback this summer, driven by social media trends and consumer demand for unique flavors. Dairy Queen has long been a leader in dipped cone innovation, but independent cafes and chains are now introducing creative variations. Notable examples include Dominique Ansel's butter-dipped vanilla soft serve at Papa d'Amour in New York City and funfetti shells at Heavy Handed in Los Angeles.