The post-pandemic recovery in the breakfast daypart has yielded mixed results, with traffic increasing as more workers have returned to the office. Wendy's continues to prioritize breakfast, introducing beverages to boost sales. IHOP has seen positive traffic due to its value menu and First Watch reports strong weekday breakfast performance. Industry data reveals that the breakfast daypart is buoyed by drive-thru and quickservice options, and lower prices and increased value are key motivators for more frequent breakfast visits, particularly among Baby Boomers.

Anthropologie, Chipotle Mexican Grill and Starbucks have signed leases for the new Walmart headquarters in Bentonville, Ark., which is set to fully open by 2026. The 350-acre campus will feature office buildings, a hotel, a fitness center, a child care center and about two dozen retail and dining spaces. The campus is designed to serve as a hub for 15,000 Walmart employees, and the project will also boast several local businesses, including Wright's Barbecue, Flyway Brewing, and a new concept from Table Mesa Restaurant Group, called Table Au Centre.

As food inflation and affordability concerns shape dining habits, consumers are increasingly choosing appetizers over more expensive entrees. Appetizer orders are 20% higher year over year, according to Buyers Edge Platform, with mozzarella sticks, pickle chips and cheese curds leading as the fastest-growing appetizer options on US restaurant menus. 

Chipotle Mexican Grill has opened its 4,000th unit in Manhattan, Kan., featuring a Chipotlane drive-thru and a high-efficiency equipment package. The milestone means the chain is more than halfway to its goal of 7,000 locations in the US and Canada. The company also recently announced a $1.8 billion share buyback program, boosting its stock by 4%.

Dr. Nate Wood leads the Irving and Alice Brown Teaching Kitchen at Yale School of Medicine, demonstrating the health benefits of cooking and eating nutritious food. The initiative aims to prevent and manage chronic diseases like diabetes, by educating medical students and patients about healthy eating. "It's not just food as medicine, it's food as culture, as community, as something to enjoy and share with people you love," Wood says.

The Nordic diet, similar to the Mediterranean diet but tailored to colder climates, offers significant health benefits, including a reduced risk of premature death, cardiovascular disease and cancer, according to a study in the European Journal of Nutrition. The diet emphasizes plant-based foods, whole grains and fatty fish, and it has also been linked to improved sleep quality and physical performance, as well as environmental sustainability.

The USDA's Food Safety and Inspection Service has issued a directive for inspection program personnel on verifying voluntary US-origin claims on labels. Starting Jan. 1, 2026, companies using US-origin claims must provide documentation to verify that their products meet regulatory criteria. The directive follows a March final rule defining conditions for US-origin labeling.

Chef Kris Padalino of Brennan's in New Orleans has created a banana upside-down cake inspired by the restaurant's iconic bananas Foster. The new dessert, which uses leftover banana pieces from the Foster preparation, features a cake topped with caramelized bananas and is suitable for both dinner parties and casual snacking. Padalino, who recently became executive chef, has a background in pastry and has quickly risen through the ranks at Brennan's by blending tradition with innovation.

Younger consumers are reducing their alcohol consumption, with nearly half of all Americans and 65% of Generation Z planning to cut back this year, according to a Consumer Sentiment Survey by NCSolutions. The trend, reflected in a rise in alcohol-free beverage sales and "zebra striping" -- alternating between alcoholic and nonalcoholic drinks -- has prompted bars to offer diverse menus that include no-alcohol and low-alcohol options. Looking ahead to 2026, bars are expected to continue innovating. “We’ll see more dynamic flavors and stacking of flavors; up to nine flavors stacked in one drink, as well as culinary-inspired cocktails,” said Michael Moberly, beverage innovation manager at syrups supplier Monin.