Andre Agassi drew insightful connections between playing championship-level tennis and running a successful restaurant during a keynote conversation with National Restaurant Association President and CEO Michelle Korsmo at the National Restaurant Association Show in Chicago yesterday. Both fields require constant problem-solving and attention to detail, with immediate feedback shaping performance. Agassi discussed his ongoing partnership with chef Michael Mina, through which he has invested in numerous restaurant concepts, and shared how his appreciation for great service and restaurant acoustics underscored his understanding of what makes hospitality thrive.

Fieldstone^® Bakery Honey Buns and Chocolate Chip Creme Pies. Individually wrapped and ready for senior living, campus dining, hotels, vending, and more. Easy to serve, any time of day.

Pizza Hut emerged as the nation's favorite pizza chain in YouGov's survey of over 44,000 Americans between March 2025 and February 2026, chosen by 19.1% of respondents and followed closely by Domino's with 17.1%. Papa Johns, Little Caesars and Marco's Pizza rounded out the top five. While national chains dominate, more than one in five Americans prefer local or regional pizza brands over the eight national names surveyed, reflecting deep hometown loyalty.

Groot Hospitality's David Grutman's vision for hospitality centers on crafting immersive, high-energy environments that blur the line between dining and entertainment. Drawing from his early experiences in nightlife, Grutman prioritizes personal relationships and guest-centric details, ensuring each venue delivers a sense of escape and community. He believes in creating moments that evoke emotion and connection, with every aspect carefully orchestrated to elevate the guest experience.

The Summer Meal Program in Idaho aims to provide healthful meals to children during the summer when school meal programs are unavailable. With more than 75,000 children food-insecure in the state in recent years, the program operates through sponsored sites including schools and nonprofits, offering SUN meals in urban areas and SUN meals to go in rural communities.

US hospitals are facing a challenge from rising food prices as they try to comply with HHS' directive to serve healthier meals in line with new federal nutrition guidelines. While the "food is medicine" movement is gaining traction, prices for key menu items such as meat and vegetable oil are reaching record highs due to global supply chain disruptions and geopolitical conflicts. These rising costs are forcing hospitals to make difficult financial trade-offs as they attempt to comply with the voluntary guidelines, which promote healthier and often costlier ingredients.

Beef tallow is included as an option in the 2025-2030 Dietary Guidelines for Americans, but some cardiologists warn it may raise LDL cholesterol and increase heart disease risk. Some experts say there is no evidence to support it as a more healthful alternative to seed oils, which provide cardiometabolic benefits without promoting inflammation. A review published this year in JACC:Advances includes information on the topic.

Experts advise that drinking water left out for more than 12 hours can pose health risks due to bacterial growth, despite common practices of consuming day-old water. Kristen Smith, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, and microbiologist Jason Tetro both recommend discarding water after 12 hours if it has been left uncovered or shared. "For those first 12 hours, there's not going to be enough food for the bacteria numbers to rise," Tetro said. "After those 12 hours, there will be food for the bacteria to multiply."