Today is National Cheeseburger Day and major chains such as Burger King, White Castle and Applebee's are celebrating with promotions and discounts. Cheeseburgers remain a staple in American cuisine, ranking as the sixth most popular American dish according to YouGov, with hamburgers taking the top spot. US consumers eat about 50 billion burgers annually, and 74% of burger lovers report topping them with cheese.

Katie's Pizza secured a $20 million retail deal with Target, launching four of its artisanal frozen pizzas in every US Target store starting this week. Each Katie's frozen pizza is uniquely handmade by a dedicated team of chefs, not machines, in a process that starts with 48-hour naturally leavened dough, hand stretching and wood firing at 800°F. Toppings feature house-made sauces and premium ingredients, many sourced locally or imported from Italy. Founder Katie Lee, once homeless and battling addiction, turned her life around to open a neighborhood pizzeria in St. Louis in 2008 and built Katie's Pizza into a thriving brand.

Casual dining chain Ford's Garage is pursuing a thoughtful franchise growth strategy focused on expanding east of the Mississippi, with plans to sign up to eight multi-unit franchise groups in 2025, each typically committing to open three or more locations. The 35-unit chain leverages the Ford heritage and nostalgic décor to create an experience rooted in the legacy of Ford and Henry Ford. The company's official partnership with Ford Motor Company further enhances the authenticity and appeal of each location.

Culver's has installed an electric vehicle charging station at its Rhinelander, Wis., restaurant through a partnership with Zero 60. The station, funded by the Wisconsin Electric Vehicle Infrastructure program, sits along an Alternative Fuel Corridor and features four high-speed chargers delivering up to 160kW each. Other brands like Bojangles, Taco Bell and Subway have also joined the EV charging movement, responding to forecasts that EV sales will increase by 21% annually over the next four years.

Join the National Restaurant Association today 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.

CEO Tarun Lal has set a new direction for eatertainment chain Dave & Buster's by taking a focused, back-to-basics approach that prioritizes execution rather than trying too many initiatives at once. Lal is reintroducing TV advertising, simplifying its promotional strategy and prioritizing communication and training within the organization. Enhanced messaging around value and new promotions, like the fall season pass and a revamped Eat & Play combo, are designed to drive repeat visits and improve the guest experience. 

"Show up on time, know your lines and have a take," are three things actor Tom Hanks says he heard a director define as professionalism, and executive coach Doug Thorpe writes that it counts for leaders, too, who need to be present for their people, prepared to handle situations and have new ideas to improve things. "Here's what happens when leaders consistently show up on time, come prepared, and bring something valuable to every interaction: other people start doing the same thing. It's contagious in the best possible way," Thorpe writes.

Heston Blumenthal has introduced a menu at The Fat Duck aimed at diners using weight-loss drugs such as Wegovy and Mounjaro. The Mindful Experience menu features 20% to 50% smaller portions, reflecting a growing trend towards healthier eating driven by appetite-suppressing medications, and is priced about $100 lower than the standard menu.