Chick-fil-A has expanded its Play App by introducing the original game show series Play it Forward, which shines a spotlight on community heroes by having families compete for monetary prizes to surprise individuals who have made a positive impact. The app, which was launched in 2024 to support family engagement beyond mealtime, now features this unscripted competition show alongside other family-centric offerings like animated series, ebooks and an audio series.

El Pollo Loco is reintroducing crispy chicken tenders for the first time in almost 10 years, in response to the growing popularity of fried chicken in the quickservice sector. Eighteen months into its three-year turnaround plan, the company is working to revitalize its brand through restaurant updates, new menu items like salads and wraps and targeted promotions such as Taco Tuesday deals, while maintaining its focus on its signature marinated, flame-grilled chicken. The turnaround strategy also includes expanding beyond its California base to broaden its customer base.

Qdoba is accelerating growth plans with a new surge in franchise interest and ambitious development agreements. Over the past year, the chain has secured deals with major operators like Cafua Management and B Wild Investments, resulting in commitments for dozens of new locations across multiple states. The company plans to open 52 net new units this year, 75 in 2026 and 100 in 2027. In addition to franchising, Qdoba is also investing in company-owned markets and remodeling existing restaurants, with the goal of doubling system sales within five years.

Long John Silver's is actively transforming its brand through a multi-faceted strategy centered on modernizing restaurants, introducing technology upgrades and improving franchisee unit economics. Recent initiatives include self-service kiosks, digital menuboards and a refreshed prototype with a brighter, more contemporary look The company has also invested in menu enhancements, focused on expediting the construction of updated restaurant models, launched the "Seacret Society" loyalty program and expanded its rotating roster of Digital Daily Deals.

Join the National Restaurant Association on Sept. 18 at 2 p.m. ET for this practical conversation to gain a clearer understanding of how inspections work in real-world environments -- and what it means for your own operation.

The Association's brand-new, month-long campaign looks at the top violations in restaurant kitchens today and how to prevent foodborne illness from occurring.

Product innovation remains central to Van Leeuwen Ice Cream's strategy, exemplified by its commitment to creative ingredients and processing methods. The brand began as a single food truck and has grown to 100 scoop shops and distribution in 12,000 grocery stores, and it recently opened a Flavor Lab at its Brooklyn, N.Y., headquarters, to connect research and development directly with customer feedback. Van Leeuwen has raised $22.6 million in private-equity funding since 2018, enabling it to scale production, open more scoop shops, expand wholesale distribution and push into new markets.

Hot salt frying, an ancient cooking technique, has gained attention on TikTok as a cost-effective and environmentally friendly alternative to traditional deep frying. The method, popular in Asia, uses salt or sand to transfer heat, requiring only dry ingredients and a high-heat vessel such as cast iron.

Frank Vollkommer, who leads the pastry program at the Michelin-starred Press restaurant in Napa Valley, Calif., and is one of five certified master pastry chefs in the US, discusses how his approach to pastry emphasizes seasonality, local ingredients and craftsmanship. He notes the importance of versatility in the culinary arts, saying, "our work has become increasingly specialized, with many young chefs focusing early on a single discipline. That can lead to excellence in a specific area, but sometimes at the expense of versatility."