Experiential dining is on the rise as consumers, faced with tighter budgets, increasingly seek unique and entertaining restaurant visits. Concepts that combine interactive elements, technology and entertainment -- such as Le Petit Chef's 3D projection culinary show, KPOT Korean BBQ's cook-your-own experience, and Puttshack's tech-driven mini golf - -are seeing significant sales growth. Research shows diners are willing to spend more for meals that deliver premium, exclusive experiences, with a majority likely to return after a memorable visit.

Chefs have strong preferences when it comes to hot sauce, with Butterfly Bakery of Vermont's Taco Vibes Only and Crystal among the favorites. El Yucateco Green Habanero, Cholula, Tabasco Garlic Pepper Sauce, Salsa Valentina and Truff Original also receive high praise for their unique flavors and versatility.

Wine & Roses, a boutique hotel in Lodi, Calif., has become Appellation Lodi -- Wine & Roses Resort and Spa, under a partnership with Appellation, with the resort introducing a revitalized culinary program led by Chef Charlie Palmer, Chef Thomas Bellec and Marco Fossati. The hotel now features two Charlie Palmer dining concepts, culinary gardens with hyper-local produce and interactive programming with local makers. The resort also plans to host an annual food and wine event celebrating Lodi's growers and restaurants.

Jung Ji-sun, the celebrity chef and "queen of dim sum," is promoting popular Korean snack foods at the Summer Fancy Food Show in New York. Through live demonstrations, she highlights the ease and appeal of preparing popular Korean street foods like instant noodles and tteokbokki using common kitchen appliances to boost the visibility of Korean snacks and introduce them to new global audiences.

The Niagara region in Ontario, Canada, is gaining recognition as a wine-producing area, complemented by a thriving culinary scene, since the 1980s. Small Scale Farms, run by Renee Delaney, exemplifies this trend by providing agricultural education and promoting food security. Meanwhile, Ferox, a sustainable vineyard managed by Fabian Reis and Cubby Sadoon, highlights the region's potential amid climate change.

King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on Southeast Asia. Chef Cook talks about taking inspiration from Thai street food, growing up helping his dad in pub and hotel kitchens, and working in Michelin-starred restaurants. He reconnected with his Buddhist roots and became vegan, then transitioned his restaurant to a plant-based menu. As a graffiti artist, King Cook drew his own menu board, painted the interior of his restaurant, and spray-painted the exterior of his restaurant in graffiti.

Wine Spectator's Robert Camuto challenges the Italian wine industry to innovate with wine cocktails to attract younger consumers. Camuto highlights the traditional Spritz Bianco and innovative creations like Angelo Silano's Fiano-based cocktails and the Verona Spritz as examples. "We can and should do a lot better," Camuto writes, calling for creativity to address declining wine consumption among younger generations.

Leaders may be tempted to judge others harshly in stressful situations, but true leadership requires assuming positive intent and practicing empathy even when it's difficult, management consultant Marc Cugnon writes. Leaders who view colleagues as adversaries can undermine morale and collaboration, while those who support rather than blame can help colleagues feel valued and trusted, leading to better personal and productivity outcomes, Cugnon notes.