Restaurateurs in major cities are converting high-end restaurants into more affordable models to adapt to economic pressures. In New York City, Chateau Royale has become Floradora, offering everyday luxury at lower prices, while Libertine has turned into Capitaine. "It's been freeing to totally reset," says Jill Tyler of Rye Bunny, noting that converting to counter service and changing the format of some dishes helped alleviate some of the business concerns while also providing a pleasing experience to customers.

Take your sides beyond the ordinary. MIC Food Group's frozen and ready-to-heat and serve lineup brings globally inspired flavor and versatility to the menu, giving operators more ways to create craveable dishes guests will remember.

Chipotle Mexican Grill and the London Vegetable Orchestra have collaborated on "From Ground to Sound," a song recorded at Abbey Road Studios using instruments made from vegetables to highlight Chipotle's 53 real ingredients. Musicians built flutes from corn, trumpets from jalapeños, a horn from peppers and an avocado pit, lettuce for percussion and even an onion bass, navigating challenges like ripeness and short time windows before the produce changed. The five-member group has performed globally, including a notable appearance at Windsor Castle in 2025 where King Charles joined them for a performance.

The Waffle House Index has become a prominent tool for gauging storm severity in the Southeast. By observing whether local Waffle Houses remain open, serve limited menus or close entirely, both residents and organizations like FEMA assess the intensity and impact of disasters. The chain has developed a robust disaster preparedness strategy, making it a reliable refuge during severe weather events. Waffle House operates a storm center and has invested in portable generators, a mobile command center and employee training for operating with limited resources. These measures allow many locations to stay open, providing comfort and essential services to communities even when other businesses are closed.

A Massachusetts school district's elementary garden program, now a decade old, involves 1,100 students from four schools in hands-on gardening activities. Students from kindergarten through sixth grade learn about farming and food by sowing, maintaining and harvesting a diverse range of crops in school gardens that serve as outdoor classrooms. "Sometimes we're growing rice; sometimes we're growing bok choy, strawberries, gooseberries or Thai basil. It depends on what the kids are excited about, and what feels relevant to them," said program leader Leila Tunnell.

The Food Safety and Inspection Service's Annual Sampling Plan for fiscal 2027 emphasizes sampling for Listeria and Salmonella. The agency will implement a paired environmental sampling program at ready-to-eat establishments to verify control of Listeria monocytogenes and will increase raw pork sampling to better manage Salmonella.

Nuoc mia, a Vietnamese sugarcane juice, is gaining popularity in Denver's Little Saigon neighborhood, with two-year-old NovaCane Sugarcane Juice + Acai leading the trend. The drink, known for its natural sweetness and energy-boosting properties, is made by pressing sugarcane stalks and is often mixed with ingredients such as lime, pineapple and coconut. NovaCane's approachable atmosphere, complete with playful touches like Pokémon cards and claw machines, makes it a welcoming spot for both newcomers and longtime fans of the drink.

Aguardiente, a Colombian spirit flavored with anise, is gaining popularity in the US, particularly in New York, Texas, Georgia and North Carolina, according to Provi. Known for its anise flavor and rum-like tropical notes, this Colombian specialty stands out from other versions found in Spain and Mexico. Producers are both preserving traditional elements -- like drinking it as a shot -- and innovating with new recipes, such as barrel-rested aguardiente, to appeal to American drinkers who enjoy it in cocktails or on the rocks.