At the Society of Hospitality and Foodservice Management's 2026 National Conference, hospitality professionals explored AI applications for daily operations, from developing dining concepts to creating employee training materials and videos. Speakers emphasized providing AI with relevant context, selecting appropriate tools, protecting sensitive information and verifying results through human oversight.

Trèsind Studio in Dubai has maintained its prestigious three Michelin stars in the 2026 Michelin Guide, underscoring its status as one of only about 140 restaurants worldwide with this top accolade, and the only Indian eatery to do so. The intimate 15-seat rooftop restaurant reimagines Indian regional flavors through a multi-course tasting menu featuring local and seasonal ingredients, created by chef Himanshu Saini and emphasizing a carefully paced culinary journey rather than a traditional meal. Guided by the Indian ethos of "Guest is God," both the service and cooking are crafted to make each visit feel special and rare.

Papa Murphy's and Pinkberry, both owned by MTY Food Group, have signed three franchise agreements to open co-branded locations, with the first set to open in Sunriver, Ore., in November. Montreal-based MTY's portfolio includes more than 80 restaurant brands with upwards of 7,000 global locations. The collaboration is designed to maximize real estate and labor efficiencies and provide franchisees with multiple revenue streams, says Vice President of US Development Ray Zandi.

Melissa King, winner of "Top Chef: All-Stars Los Angeles," has released her memoir, "The Girl Who Became King," which details her journey from cooking for her family as a child to working in Michelin-starred kitchens. Despite initial pressure to follow a conventional path, she pursued culinary arts, graduating from the Culinary Institute of America and training under pioneering female chefs. King established herself in the Bay Area's Michelin-starred kitchens, competed on Top Chef at 30, and won Top Chef: All-Stars Los Angeles at 35.

Chef Sam Kass, former personal chef to the Obamas and executive director of Michelle Obama's Let's Move! initiative, received the Julia Child Award at the Obama Presidential Center. Kass has been recognized for his efforts to promote equitable food systems and his work in the White House, including the establishment of a vegetable garden and the overhaul of federal nutrition standards for school meals.

ChatGPT can provide basic nutrition advice and meal ideas but may lack the nuance needed for personalized health guidance, according to registered dietitian Melissa Mitri, who tested its capabilities. Mitri said ChatGPT tended to agree with her assumptions, sometimes overstated research and failed to include some context. She recommended treating AI as a starting point for nutrition information and consulting a registered dietitian for individualized advice, especially when managing health conditions.

This fall, restaurant menus are catering to consumers with varied eating goals. On the health front, offerings like protein-rich smoothies at Smoothie King and Pura Vida, and vegetable-centric dishes at Dig Inn, take center stage. Meanwhile, indulgent treats such as Smashburger's loaded New York Pastrami Smashburger, Voodoo Doughnut's late-night sweets and BJ's Spooky Pizookie tempt those seeking comfort and decadence. The result is a mix of wholesome and indulgent choices reflecting diners' desire to balance nutrition and pleasure.

Whole grains are gaining traction among consumers for nutritional value, recognizable ingredients and sensory appeal, including a range of flavors and textures. Ardent Mills research shows that 87% of consumers believe whole grains enhance a product's nutritional profile, while 86% view them as healthier ingredients. Companies like Gruff Grains and Cream of the West are innovating by making whole grains easier to cook and more versatile, and WK Kellogg has introduced products like Kashi Gut Health Granola to leverage the benefits of whole grains.

Leaders can foster accountability and teamwork by modeling follow-through, making it safe for employees to challenge them and coaching constructive feedback conversations, leadership expert David Dye writes. "You can establish a stronger standard without pretending you've always met it," Dye notes.

Interested in becoming the next U.S.A.'s Chef of the Year? Fill out the Intent to Compete Form to be notified when Applications for 2027's regional competitions are open. With categories open for both savory and pastry chefs as well as students and professionals, these competitions are the best way to prove you're the greatest of the greats! Compete and win at the regional level and bring your skills to the national stage at the 2027 ACF National Convention in Orlando, Fla. The deadline to apply to compete is December 31, 2026.