Aramark Collegiate Hospitality has launched Student Lounge, a virtual community within its CampusPulse platform, to gather authentic feedback from college students. The platform allows students to share their experiences through photos, videos and written reflections, providing real-time insights into their preferences and routines. Aramark plans to use this information to enhance dining services and better integrate them into campus life.

Mother's Day remains the busiest day of the year for restaurants, with the National Restaurant Association forecasting that 80 million adults will dine out, up from 75 million last year. OpenTable revealed that 42% of mothers prefer dining out over breakfast in bed, and Generation Z is leading the trend of dining out for the May holiday. Brunch and early dinners are popular, and spending is expected to increase this year.

Sixty-two percent of restaurant operators say recruiting and retaining employees remains a significant challenge, and one-third say filling roles has actually become more difficult year-over-year, according to a new report from the National Restaurant Association and Workday. On the positive side, operators have more applicants to choose from, shifting their pandemic-spurred priority of simply filling roles quickly to building teams that can perform consistently and deliver long-term value.

AI is increasingly being used by restaurant patrons to get wine recommendations, even at prestigious venues like The Dabney in Washington, D.C. Customers often consult their phones for quick answers about wine varieties and food pairings, searching for information such as tasting notes. While AI provides accessible, straightforward descriptions, it lacks the nuance and personal stories that come from a sommelier's expertise, especially when it comes to unique or small-production wines. Sommeliers acknowledge AI's convenience for patrons seeking privacy or overcoming wine intimidation, but emphasize that AI recommendations are often generic and miss the experiential aspect of wine selection.

Restaurant chains are capitalizing on the growing demand for high-protein options by reconfiguring existing menu items. Chipotle Mexican Grill, El Pollo Loco, Shake Shack and McDonald's have introduced or highlighted high-protein offerings without significant operational changes, using methods like relabeling, adding menu sections and digital callouts. Sixty-two percent of consumers seek high-protein options, and 48% choose meals based on protein content, according to a survey by Revenue Management Solutions.

The Van Alstyne Independent School District in Texas is expanding its farm-to-school program by incorporating locally grown produce into meals and providing students with nutrition education tied to local agriculture. The district, which serves about 1,000 lunches daily, recently received state recognition and plans to add student-facing growing projects and new menu options.

A study led by researchers at McGill University highlights the effectiveness of cold plasma treatment in modifying peanut protein. By applying cold plasma to whole peanut protein extracts, the research team achieved a significant reduction in immunoreactivity, attributed to structural changes in the proteins that trigger immune responses. This innovative approach offers a promising method for lowering allergenic risk in peanuts while preserving the proteins' functionality, making it suitable for incorporation into various food products.

Chef Derek Emerson, formerly known for his acclaimed fine-dining restaurant Walker's Drive In, has reinvented his culinary career with Sacred Ground Barbecue. Traditionally dominated by pork and sweet red sauces, the Mississippi barbecue scene is now influenced by Texas Hill Country techniques and flavors, and at Sacred Ground, brisket has become a star attraction, complemented by inventive sides and a commitment to wood-fired cooking. This shift reflects broader trends across the South, where chefs and pitmasters are expanding regional boundaries, introducing new meats, techniques, and collaborations, and redefining what Southern barbecue can be.