Chef Daniel Boulud has launched Cuisine Boulud New York, a catering venture that aims to bring Michelin-starred dining to corporate events and galas. The initiative includes dedicated catering kitchens at One Madison Avenue, serving tenants such as IBM and Coinbase. Boulud maintains quality by focusing on fundamentals and adapting to client preferences.

Pablo Rivero, the celebrated restaurateur behind Buenos Aires' Michelin-starred Don Julio, has launched his first restaurant outside Argentina with Graciela in NYC. Rivero, known for elevating Argentine steakhouse dining to international acclaim, personally relocated longtime Don Julio staff to New York to ensure Graciela delivers the signature warmth and hospitality that defined his original restaurant. Rivero emphasizes that creating a memorable guest experience is as important as the food itself, aiming to establish Graciela as a true neighborhood gathering place.

Batch scheduling is at the core of Chef Ankish Shetty's approach to managing large-scale food production at Bloomberg's headquarters. Rather than simply scaling up recipes, Shetty, who trained as an engineer, calculates batch sizes, often in increments of 50 servings, and assigns batches to his team, ensuring each station is properly sequenced. The method, which he refers to as "production architecture," enables simultaneous, efficient workflows and ensures that complex events, such as large tastings, are executed smoothly and on time.

Ggiata Delicatessen was founded by three friends from New Jersey who missed the East Coast delis after moving to Los Angeles. The fast-casual chain has become one of the hottest in the city, known for its community engagement and massive Italian sandwiches like the Spicy P and Prosciutto Panini. The company owns all seven locations and plans to open one to two stores annually.

Zucchini and cucumber, both hydrating summer vegetables, have distinct nutritional profiles. Cucumbers, with 96% water content, are slightly more hydrating than zucchinis, which contain 94% water. However, zucchinis offer more fiber, vitamins and minerals, including potassium, magnesium, and vitamins A, C, and E. While cucumbers are typically consumed raw, zucchinis are more versatile in cooking, suitable for grilling, sautéing, or baking. Registered dietitians Sherry Gray and Jen Bruning emphasize the importance of variety in a diet to access a range of nutrients.

Taylor Farms has received an apology from the Food and Drug Administration after the agency retracted a statement that it had found the parasite cyclospora on the company's lettuce in connection with a foodborne illness outbreak. The FDA now says the detection was a false positive, although it is continuing to test samples. Taylor Farms has recalled lettuce from Mexico "in an abundance of caution." FMI -- The Food Industry Association has created a resource page with details about the outbreak.

The FDA has postponed the proposed rule requiring mandatory notification of certain generally recognized as safe uses in food to December. The rule, which could end self-affirmed GRAS status, represents a significant operational change for ingredient suppliers and food companies.

The School Nutrition Association's Annual National Conference in Charlotte, N.C., showcased three notable food trends: the combination of sweet and spicy flavors, a focus on protein-rich foods and the rise of functional beverages. Exhibitors such as JTM Food Group, Land O'Lakes and Tyson highlighted these trends with innovative products, reflecting the latest Dietary Guidelines for Americans and US Department of Agriculture standards.

Restaurant chains are betting on limited-time offers to differentiate themselves in a crowded marketplace. Chains are leveraging unexpected ingredient pairings and playful presentations, such as Longhorn Steakhouse's Steak and Bourbon Ice Cream, topped with steak jerky; Houlihan's Lobster Corn Dogs, featuring battered lobster tails with spicy dipping sauces; Le Pain Quotidian's Squash and Goat Cheese Frittata; and California Pizza Kitchen's Spiked Cucumber cocktail. The approach captures consumer attention and also helps position brands as innovators in the competitive foodservice landscape.

Multiunit franchise owners often find themselves as the central decision-makers, which can hinder growth as their business expands, writes Kendall Rawls of Rawls Succession Planners. To identify this, owners should track all decisions that pass through them for 30 days, highlighting areas where their involvement is unnecessary. This exercise can reveal gaps in leadership and decision-making authority.