The restaurant industry added 21,500 jobs in March as part of a broader job gain for the economy, according to government data. Restaurant staffing continues to be above pre-pandemic levels, with 76,800 more positions in the sector than there were in February 2020.

Ikea has introduced haddock fish balls to its Swedish restaurant menu in the US, starting on April 22 to coincide with Earth Day. The dish, part of Ikea's sustainability efforts, is made from Marine Stewardship Council-certified fish and is served with mashed potatoes, green peas, lemon dill sauce, lingonberry jam and a lemon wedge.

Lita, a Spanish/Portuguese restaurant in New Jersey, has implemented an innovative pay model to bridge the wage gap between kitchen staff and front-of-house employees. Co-owners Neilly Robinson and David Viana employ only chefs who rotate between kitchen and service roles, sharing tips equally during their front-of-house week. This system has resulted in an annualized salary of about $72,000 for chefs, reduced turnover and fostered a team-oriented environment.

Community Health System in California is emphasizing nutritious, scratch-made meals for patients, focusing on heart-healthy options such as salmon, lean proteins and plant-based dishes. Chef Rafael Hernandez and the Thomas Cuisine team avoid ingredients such as butter and sodium, instead using flavorful alternatives such as tropical salsa. Registered dietitians also educate patients on making healthier food choices.

Cottage cheese is experiencing a resurgence in popularity, largely due to social media, and is being praised for its nutritional benefits, particularly for people with diabetes. Registered dietitian nutritionist Alison Swiggard and RD Cheryl Mussatto highlight its high protein and low carbohydrate content, which help stabilize blood sugar levels. Despite its benefits, people should be mindful of its sodium content and potential dairy intolerance.

A study published in Frontiers in Public Health suggests that frequent snacking may help alleviate the severity of irritable bowel syndrome symptoms. Conducted in Saudi Arabia, the research involved 204 participants and found that those who snacked regularly reported less severe symptoms. Gastroenterologists Adrienna Jirik and Supriya Rao say that smaller, frequent meals may reduce digestive strain compared to larger meals. However, the study's limitations include reliance on self-reported data and lack of specificity regarding IBS types.

Restaurants are introducing vibrant spring menus this month. Mango, strawberry and matcha are prominent in drinks, while savory items like pimento cheese burgers, citrusy wing rubs and loaded salads highlight the season's variety. Starbucks is offering mango and strawberry refreshers, while Shake Shack is introducing a Clubhouse Pimento Cheese menu. Wingstop is debuting a Citrus Mojo dry rub and White Castle is offering a Chicken Fajita Slider. Other notable items include Applebee's enhanced O-M-Cheese Burger, Del Taco's Big Fat Tacos and Peet's Coffee's ube and lavender drinks.

Communal dining has made a post-COVID-19 comeback in Chicago, with restaurants and supper clubs once again embracing shared tables to foster deeper connections among guests. From Bocadillo Market's weekend group dinners to Gilda's 12-person walk-in table and Class Act's custom oval table designed for conversation, these spaces are intentionally designed to encourage guests to engage with one another. When Avec opened in 2003, the concept of strangers sharing a table was a novelty, with initial resistance from diners. Over time, restaurants like Avec, The Bristol, The Publican and Girl & the Goat helped normalize communal tables, until the pandemic hit. Restaurateurs and chefs note that now, after years of distancing, people are eager to gather, make new friends and rediscover the joy of sharing a meal with others.

Get a good handle on a company's culture during an interview by asking four key questions, including how the company defines and rewards success, how it handles conflicts, the transparency and fairness of advancement and whether their responses about culture are consistent across different interviewers, writes Julie Turpin, the chief people officer at Brown & Brown. "Beyond interviews, look for public signals, such as annual reports and leadership commentary on platforms like LinkedIn. These often reveal how organizations frame success," Turpin writes.

In this episode, podcast host Rocco Paradiso chats with ACF Chef Matthew McComb as he shares his own experience of living with celiac disease and how this inspired him to focus his business on crafting dining experiences that welcome everyone to the table. Listen now on Spotify or Apple Podcast.