Restaurants and bars created 27,800 of the 130,000 new U.S. jobs added in January, marking the eighth consecutive month of increased restaurant employment, per the National Restaurant Association. In 2025, the restaurant industry experienced modest job growth, with full-service restaurants leading the sector with 55,000 net new jobs, and limited-service restaurants and snack bars also continued to expand.

Alfredo's Pizzeria aboard Princess Cruises earned the Ospitalità Italiana Certification in 2026, a highly regarded international award for authentic Italian cuisine and hospitality. This distinction recognizes the pizzeria's commitment to upholding traditional Italian culinary standards, including the preparation of Neapolitan pizzas made to order with hand-stretched dough and baked in a stone oven. The certification affirms Alfredo's as a standout destination for genuine Italian culinary experiences at sea.

The Certified SC Cafeteria program is bringing locally grown Carolina Gold rice to school cafeterias, with Greenville County Schools receiving up to $60,000 to purchase rice from Marsh Hen Mill. The program, administered by the South Carolina Department of Agriculture, aims to promote healthier eating among students by providing fresh, locally produced food.

Lucille's Smokehouse Bar-B-Que has built a multigenerational legacy by focusing on low-and-slow smoked meats and Southern hospitality. The family-owned chain, which started in 1999 in California, has grown to 19 locations across the Southwest. President Brad Hofman emphasizes the importance of selective growth and maintaining authenticity, with Lucille's menu featuring a variety of Southern and Cajun-style comfort foods, and the brand has modernized with digital tools and off-premises dining options while preserving its nostalgic atmosphere.

Fruits that provide insoluble fiber, such as dried figs, raspberries, plums and apples, are effective in preventing constipation and promoting colon health, say registered dietitians Lisa Young and Frances Largeman-Roth. Insoluble fiber remains intact as it passes through the digestive system, helping to bulk up stool and move food through the digestive tract. This type of fiber can also bind with and expel harmful substances, potentially reducing the risk of colon cancer. For optimal benefits, it's important to consume these fruits with their skins and drink plenty of water.

Stop Foodborne Illness urges the FDA to disclose the names of all companies linked to foodborne illness outbreaks, regardless of whether a recall is involved. The petition argues that the FDA's current practice of protecting company identities as confidential commercial information is inconsistent with legal definitions and case law.

Restaurants are introducing vibrant menu items to combat winter blues. New offerings emphasize seasonal produce, creative combinations, and visually striking dishes, with many chains debuting limited-time items tied to Valentine's Day and Lent. Sweetgreen's Winter Harvest Bowl features charred balsamic cabbage and maple-glazed squash, while Starbucks has introduced the 1971 Roast and globally inspired bakery items. El Pollo Loco brings back Mango Habanero Chicken, Moe's Southwest Grill introduces Shredded Beef Barbacoa and McAlister's Deli offers dill pickle-themed items.

Hawaiian cuisine is gaining popularity on the mainland US, driven by a significant migration of Hawaii residents. Dishes such as barbecue plate lunches, loco moco and poke are appearing more frequently on menus, with chains such as L&L Hawaiian Barbecue and Pokeworks leading the trend. The unique blend of flavors from various cultures, including Chinese, Japanese and Portuguese, offers a taste of the islands that appeals to a broad audience.

Building your team's resilience is achieved by providing time for structured practice, reflection and guided learning so they perform their best when high-stakes situations arise, writes Julie Winkle Giulioni. "Leaders create rehearsal space by inviting questions, treating missteps as data and making learning visible in everyday conversations," Winkle Giulioni writes.

Napa cabbage is a cornerstone of East Asian cuisine with a history spanning over 1,400 years. Originating in northern China, it likely arose from a natural hybrid of turnip and bok choy and was prized for its tender texture, adaptability to cool climates and excellent storage qualities. As it spread across East Asia, napa cabbage became central to culinary traditions, foundational to Korean kimchi and a key ingredient in Japanese hot pot and preserved vegetable dishes. It later traveled to Europe and the United States through immigrant communities, earning a place in global cuisine for its mild flavor and versatility.

Visit the Online Learning Center and take the quiz on napa cabbage to earn 1 CEH. Learn more.