Auburn University's 1856 - Culinary Residence has made history as the first teaching restaurant in the US to be recognized by the Michelin Guide. Opened on the university's campus in Alabama, the restaurant integrates students from the hospitality school into nearly every shift, offering them hands-on roles in both kitchen and service. Its place in the guide highlights a new standard for educational dining experiences.

Papa Johns is reintroducing pan pizza to its menu nationwide after removing it in 2019. The chain hopes to set its pan pizza apart from competitors by focusing on high-quality ingredients and a distinctively crafted recipe. Executives highlighted innovations like the garlic sauce-infused crust, caramelized Parmesan edges and an emphasis on consistency and premium cheese blends to differentiate Papa Johns' offering.

Broken Spanish Comedor has reopened in Culver City, Calif., shifting from a fine-dining destination to a neighborhood restaurant. Chef Ray Garcia's menu blends Mexican staples with techniques from European fine dining, featuring dishes such as chicharron, duck albondigas and lamb neck barbacoa.

Chef Val Cantú, a Central Texas native and the culinary force behind the two Michelin-starred Californios in San Francisco, is set to return home to lead the kitchen at Estella, Canyon Ranch Austin's new restaurant. Drawing on his Texas roots and fine dining expertise, Cantú aims to create a menu that emphasizes seasonality, local sourcing, and dishes that promote wellness. He notes a personal connection to traditional foods like tortillas, inspired by his upbringing in Brownwood and family culinary traditions.

A Revenue Management Solutions survey found that 62% of consumers seek high-protein options, while 45% look for high-fiber choices, with motivations including overall health and digestive health. A significant portion of consumers are willing to change restaurant loyalty for better nutrition, with nearly 50% open to switching brands for more protein options and 34% considering it for higher fiber choices. Additionally, many are willing to pay a premium for meals with these attributes, indicating an opportunity for restaurants to attract new customers and increase revenue by expanding high-protein and high-fiber selections.

An Indiana House bill would ban 13 ingredients, including certain dyes and preservatives, from foods served in federally funded school meal programs, prompting questions about cost, product availability and schools' ability to comply. The Indiana School Nutrition Association said manufacturers are already reformulating some products but raised concerns about state-by-state ingredient rules, staffing demands tied to new menu transparency requirements and whether districts can realistically make the changes by the 2027-28 school year.

Asian culinary traditions are profoundly shaping America's new texture landscape, introducing a wide variety of mouthfeels--from bouncy mochi and jiggly grass jelly to chewy boba and slippery kombu jelly. These textures, celebrated and precisely described in Japanese and Chinese cuisines, are now being integrated into both sweet and savory American menu items. Their influence is visible in everything from layered halo-halo desserts and soufflé pancakes to innovative salads and appetizers, offering diners delightful new sensory experiences rooted in global food culture.

Absolut Tabasco Vodka is a new release resulting from a partnership between Sweden's Absolut and New Orleans-based Tabasco. The vodka is infused with a natural essence derived from the same fermented, aged red pepper mash used in Tabasco Sauce production. Unlike many flavored vodkas, Absolut Tabasco contains no added sugar and is designed to deliver a true spicy kick, with a flavor profile that closely resembles the iconic hot sauce.

A recent study found that more employees trust AI than they do their leaders, something FranklinCovey CEO Paul Walker says should prompt leaders to reflect on seven questions, including if they're showing up with humility, trying to see AI from their team's point of view and if they're offering clarity even amid uncertainty. "I don't pretend we will be able to remove all the fear or the risks. But we might be able to remove the feeling that change is happening to people instead of with them," Walker writes.

Applications for the 2026 ACF National Awards are now being accepted. Deadline for all applications is Jan. 31, 2026. Award recipients will be announced during the 2026 ACF National Convention. Learn more.

The application is up and live on the website to compete for the title of Chef Educator of the Year at the ACF National Convention in Grand Rapids, Mich.! The deadline to apply is Jan. 31, 2026. Please email competitions@acfchefs.org. Learn more.