The National Restaurant Association's 2026 What's Hot Culinary Forecast identifies key trends set to shape the industry, including a strong emphasis on comfort and nostalgia-driven dining. Restaurants are expected to reimagine classic dishes using innovative twists and global flavors, such as transforming smashed burgers into tacos or spotlighting Caribbean curry bowls. Consumers' desire for emotional connection and novel experiences will drive the popularity of familiar favorites like soups and stews, while operators balance creativity with value to meet evolving expectations.

Eatertainment chain Chicken N Pickle recently implemented its first major menu overhaul since opening a decade ago, introducing 14 new dishes and shifting toward lighter, more globally inspired offerings. While the chain's signature brined rotisserie chicken remains the cornerstone, both on its own as a key ingredient in several new dishes, the revamped menu responds to evolving guest preferences. Shareable plates, vegetable-forward bowls and global flavors now feature more prominently, and the beverage program also includes lighter options such as a Spritz Cart and new mocktails.

The restaurant and bar industry grew by 37,000 jobs in September, bringing the total jobs added in the third quarter to about 68,000, according to the Bureau of Labor Statistics. September marked the strongest monthly increase in six months, according to the National Restaurant Association, which predicts the industry will add upwards of 100,000 jobs this year. Limited-service restaurants, particularly in the coffee and snack segments, have driven growth, with employment in these areas now significantly above pre-pandemic levels.

José Andrés is honored for decades of innovation, mentorship, and global impact, with multiple restaurants recognized by the MICHELIN Guide and his humanitarian work serving hundreds of millions of meals. He reflects on community, connection and the power of food, emphasizing collaboration in the kitchen, bridging differences and the belief that nourishment is a universal right.

Mellow Mushroom has grown from a single Atlanta pizza joint to a 170-unit franchise powerhouse over five decades, with expansion continuing under CEO Richard Brasch. Key to this growth was the professionalization of operations — Brasch introduced systems, unified technology and standardized recipes, enabling the brand to scale beyond its free-spirited origins. The recent Project Wonderland prototype, a smaller, more efficient counter-service model, signals further growth opportunities by allowing the brand to enter new markets and adapt to evolving consumer preferences, while franchise renewals remain strong at around 95%.

Baltimore's fried chicken legacy stretches back to the early 19th century, when Martha Ogle Forman recorded one of the first fried chicken recipes near the city. Influenced by African American culinary traditions and the Great Migration, fried chicken became a staple in Baltimore, passed down through generations and spreading to other regions. Today, the city's devotion to fried chicken is visible in its abundant chicken joints, corner marts, like the convenience store chain Royal Farms and the retro diner Bunny's Buckets Bubbles, and even its influence on national chains.

Two US restaurants are reimagining rose in desserts by pairing it with unexpected flavors. New York's Reserve Cut balances floral notes with strawberry and lychee in a macaron, while Atlanta's Rumi's Kitchen adds saffron to a rose-pistachio ice cream sandwich, creating vibrant, approachable sweets.