President Donald Trump has eliminated tariffs on beef, coffee, certain fruits and fertilizers -- a move that has been praised by the National Restaurant Association for helping to strengthen the food supply chain and reduce cost pressures. "This action delivers needed relief for restaurants and their customers at a time when food costs have risen nearly 40% over the past four years," said National Restaurant Association President and CEO Michelle Korsmo.

In response to soaring beef prices this year, restaurants are adapting menus by trimming specials, adjusting portions and introducing alternative proteins to balance guest expectations and costs. Some chains, like Wendy's, are actively promoting new chicken offerings to offset beef inflation, while Burger King is closely monitoring margins and adjusting forecasts. Shake Shack is leveraging supply chain improvements and supplier negotiations to mitigate impact.

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Auntie Anne's embraces Y2K nostalgia for its holiday campaign by evoking the era of mall food courts and department store photo shoots. The campaign features retro-inspired products and infomercial-style ads to recapture the playful spirit of early 2000s holiday shopping. Sparkleberry Lemonade, infused with edible glitter, is at the center of the promotion, which also features Sparkleberry Smittens, a set of three mittens that includes a shared mitten for couples.

Domino's Pizza has unveiled its first rebranding in 13 years, introducing brighter black-and-gold boxes, a custom thicker font called "Domino's Sans," and a new jingle by Shaboozey. The refreshed look, which will roll out further in the coming months, is designed to appeal to evolving consumer preferences and help the chain stand out. The effort also includes new packaging for premium items, such as the stuffed-crust pizza that the chain added to its menu in March.

At the 2025 Worlds of Flavor Conference in Napa, presenters explored how Mediterranean food traditions offer a foundation for innovation, rooted in the idea that respecting heritage does not require resisting change. Panelists and chefs emphasized that authenticity is a lived experience shaped by ingredients, stories and adaptation, while zero-waste and sustainability have long been embedded in Mediterranean foodways. Across sessions and demos, chefs demonstrated how tradition can be preserved, transformed and used to build deeper cultural understanding.

Bobby Morena, the new chief development officer at Church's Chicken, discusses the brand's growth momentum and the strength of the chain's executive team. Key efforts will include analyzing franchisee health, testing a smaller footprint and igniting expansion in markets with the most potential. "It's really the domestic pipeline that was needed to be rebooted," Morena says. "And that's my mission."

Malaysian food is steadily gaining traction in the US, with chefs like Tracy Goh of Damansara in San Francisco and Alex Yap of Laut in New York City introducing American diners to bold and diverse Malaysian flavors. Restaurants across the country are serving both classic dishes such as nasi lemak and char kway teow, as well as innovative takes like Dungeness crab with Malaysian sauces and California-inspired tasting menus.