Shake Shack aims to grow from its current 330 company owned units to about 1,500 in the coming years, with a focus on suburban markets and include smaller format units and drive-thru lanes to explore new real estate opportunities. The company aims to improve drive-thru speeds by reworking digital menu boards and enhancing operational efficiency as part of a broader effort to compete with quick-service restaurants on speed and service.

Chick-fil-A has introduced Family Style Meals that feature three entrée options and a choice of side dishes. The meals are designed to serve up to four people, and entree options include a 30-piece order of nuggets, either breaded or grilled, or a 10-piece order of Chick-n-Strips.

Legacy restaurant chains, including Chi-Chi's, Ground Round and Steak and Ale, are making comebacks, aiming to fill a gap between fast-casual and fine dining. Chi-Chi's is reopening in Minnesota under Michael McDermott, son of a co-founder, while Steak and Ale has returned with classic menu items. Ground Round is set to open in Massachusetts, focusing on affordable sit-down dining. The revivals target nostalgia and aim to attract younger generations through updated menus and social media marketing.

Chicago chefs and restaurateurs are predicting several hot trends for 2025, including deeper exploration of ethnic cuisines, increased use of digital payment methods and a focus on nonalcoholic beverages. Masa and sea moss are expected to gain popularity as ingredients, while visually appealing coffee drinks and mini cakes are anticipated to trend in desserts. Fine dining will continue to evolve with experiences that go beyond food to include exceptional service and entertainment, says Jason Weingarten of Alinea Group.

If you're unable to identify and tap into the emotional current that runs underneath every conversation, you may end up in a conflict you don't understand, write Karin Hurt and David Dye, who recommend the "Reflect to Connect" method that entails paying attention to body language and tone of voice and naming the emotion and checking for understanding. The approach may feel uncomfortable, so practice in low-stakes situations first, Hurt and Dye recommend.

Sushi Noz, a Michelin-starred restaurant in New York City, offers Miyazaki mango as a dessert in its omakase menu. The mangoes, known for their intense flavor and large size, are meticulously cultivated in Miyazaki, Japan, and can sell for over $2,000 each. Sushi Noz serves the mango in simple slices, highlighting its natural sweetness and texture.

Nick Dugan, executive chef at Sorelle in Charleston, S.C., has created a pork chop alla griglia that supports local purveyors and provides learning opportunities for his team. "The [dish] incorporates multiple techniques and touches on many different flavor profiles. The team is able to add all these techniques to their repertoires and grow and develop as young chefs. We've had really great success with it," Dugan said. The dish features Heritage Berkshire pork, a hot honey agrodolce made with local honey and Calabrian chiles, green garlic luganega sausage and radicchio marmalade.