Levy Restaurants' culinary team, led by Lou Bastian, will manage foodservice for 70,000 Super Bowl attendees at Levi's Stadium, with a menu that will include local ingredients and upscale dishes such as 12-hour smoked pastrami and Dungeness Crab Potachos. The stadium's layout, with multiple kitchens on every suite level, facilitates efficient food distribution, and the culinary team, supported by 2,500 hospitality workers, has planned meticulously to ensure a seamless experience. The team began preparations a week in advance, breaking the massive workload into manageable stages, including marinating, prepping and staging food for peak demand. Real-time analytics, overseen by Levy's E15 Group, will help predict surges in orders and guide minute-by-minute adjustments.

Chicago's dining and bar scene in 2026 is emphasizing the role of restaurants and bars as vital safe spaces for community gathering and support. Industry leaders like Marcos Carbajal and Julia Momose highlight that these establishments are more than places to eat and drink--they serve as 'third places' where people come together for refuge, conversation, and organizing around social justice issues. Initiatives and events at these venues are helping create environments where guests feel grounded, welcome, and supported, reinforcing the hospitality sector's responsibility to foster inclusive, supportive spaces.

Silicon Valley wine bar Tasting House has opened Vicinity in Los Gatos, Calif. The 16-seat restaurant serves a 13-course tasting menu for $195, inspired by chef Julian Silvera's life in California. The menu includes dishes such as "The NYC Delicatessen" and "Half Moon Bay," and the restaurant's design combines natural materials with elements inspired by the South of France.

A study in the journal Diabetes, Obesity and Metabolism found a modest increase in risk of new-onset depression for people with Type 2 diabetes who were taking GLP-1 receptor agonists compared with people who continued taking SGLT2 inhibitors or sulfonylureas. The retrospective study involved multiple cohorts and compared various glucose-lowering medications. GLP-1 RAs and DPP4 inhibitors were associated with the highest risk of depression, while SGLT2 inhibitors were associated with the lowest risk.

The FDA has eased labeling rules for food and beverage companies, allowing the use of "no artificial colors" on products that do not use petroleum-based dyes. Previously, this claim was permitted only if products contained no added colors. The change is expected to accelerate an industry-wide transition away from synthetic dyes, providing companies with greater labeling flexibility as they work toward the voluntary deadline to remove artificial colors by the end of the year.

Chef Jeremy Fry of Menno Haven Retirement Communities in Pennsylvania has created a signature dish, the Sous Vide Turkey BLT, that exemplifies his philosophy that simplicity can yield the best flavors. The dish features turkey breast seasoned, briefly roasted at 575 degrees, then cooked sous vide for six hours with roasted garlic and thyme, resulting in a tender and flavorful turkey. Fry, district manager with Cura Hospitality, says the method ensures consistency and texture, making the BLT a standout dish at the community.

Restaurants are embracing flavored sodas as a popular nonalcoholic option, with establishments such as Joon, Frita Batidos and Scooter's Coffee introducing diverse soda flavors to cater to customer preferences. Joon offers craft sodas such as Apricot Refresh and Mango and Ginger Spritz, while Frita Batidos uses house-made syrups for tropical sodas. Scooter's Coffee has introduced a sparkling soda platform with flavors such as strawberry and blue raspberry.

Your reputation with top leaders is built in every interaction, not just when you're in the spotlight, writes executive coach Kristen Hendrix, who offers a five-step road map you can use to create your own authentic style. Look for ways to engage on a level of personal connection, ask about their views and listen with genuine interest and follow through on your commitments to show your value and competency, Hendrix suggests.

In this episode, podcast host Rocco Paradiso talks with Chef Nick Snyder, Executive Chef at Morton’s The Steakhouse, about the role chefs play in the sales process, exploring how culinary professionals can take ownership of that role to strengthen guest connections and enhance the overall dining experience. Listen now on Spotify or