Several major chains are releasing their autumn-themed food and beverage menus earlier than Starbucks this month. Krispy Kreme and Scooter's Coffee have already begun serving pumpkin beverages and fall treats, and Dunkin' and Panera are both set for an Aug. 19 launch of new pumpkin-flavored drinks and pastries. IHOP will bring back its Pumpkin Spice Pancakes and add new pumpkin creations on Aug. 24, and Starbucks will start brewing its pumpkin-spice lattes and other fall treats the next day.

Year-round outdoor dining, which began during the pandemic, is set to return to New York City following new legislation passed by the City Council. The updated rules will permit restaurants across all five boroughs to offer roadway dining through all seasons, allowing for weatherproofing and winterization of outdoor setups.

Mason High School in Ohio has undergone a $1.5 million renovation of its cafeteria, the first update since the building opened over 20 years ago. The project, funded entirely through the school's nutrition program savings, includes new equipment, expanded serving lines and a stone deck pizza oven. The renovation also aligns with new National School Lunch Program guidelines, focusing on reducing sodium and added sugar.

Morrison Healthcare unveiled the Maternity Experience Program to deliver personalized and supportive experiences for maternity patients and their families. Developed in response to feedback from nurses and hospital operators, the program focuses on creating welcoming and celebratory moments that go beyond traditional hospital meal delivery, aiming to make each hospital stay memorable and centered on the needs of new mothers.

FDA Acting Commissioner Kyle Diamantas said the cyclospora outbreak linked to iceberg lettuce has been effectively contained and that Americans can feel confident eating fresh produce, including leafy greens. HHS reinforced this message, declaring the outbreak contained and the nation's food supply safe. Federal officials continue to monitor the situation, but stress that contaminated lettuce has been removed from the market.

The FDA has released final guidance to help manufacturers and processors of fresh-cut produce comply with the FSMA Preventive Controls for Human Food rule. The guidance, titled "Guidance for Industry: Guide to Minimize Biological Hazards in Ready-to-Eat Fresh-Cut Produce," provides recommendations to protect fresh-cut produce from contamination, reflecting public comments and replacing the 2008 guidance.

Artisan bakers remain deeply committed to tradition, emphasizing craftsmanship, simplicity and time-honored methods. Industry leaders highlight their use of natural ingredients, small batches and long fermentations, refusing automation that could compromise quality. While bakers are experimenting with alternative grains and global flavors, the backbone of artisan bread is still rooted in deliberate techniques and short, recognizable ingredient lists. The enduring respect for these classic practices continues to define the artisan bread movement, even as new trends emerge.

Tavern Next Door in Brooklyn, N.Y., has reimagined the White Russian as an Old-Fashioned that tastes like a malted milkshake. Head bartender Conor Johns uses mezcal, Demerara rum, Braulio amaro, vanilla and coffee liqueurs, and a housemade vanilla malted whipped cream to create the cocktail.

Leaders often view the phrase "we've always done it this way" as a barrier to innovation, but Julie Winkle Giulioni suggests it can highlight effective practices worth preserving. Leaders should differentiate between resistance to change and respect for successful methods by asking what has proven valuable, what needs updating and what can be improved. This approach balances innovation with stability, providing teams with a foundation for change, writes Winkle Giulioni.