Eurest has introduced a brand refresh to mark its 30th anniversary with a new tagline, "Food First, Hospitality Always," and an updated mission statement. The Compass Group division has expanded its portfolio beyond traditional business and industry to include airport lounges, military, manufacturing, hotels and casinos, chief marketing officer Lisa Lahiji says.

Schilo's, the oldest restaurant in San Antonio, has been serving traditional German cuisine since 1917. Originally a saloon in Beeville, the eatery moved to its current location on Commerce Street in 1942. Known for dishes such as wienerschnitzel and homemade root beer, Schilo's has become a beloved local institution.

Artificial intelligence is increasingly being used in home cooking, with chatbots generating custom recipes based on user preferences. Professional chefs like Jason Heiselman of Hungryroot, Chef Chuck Hayworth and Chef Tom Favorule see AI as a valuable tool for inspiration and efficiency, although they note its limitations in understanding taste, texture and cultural authenticity. "AI can generate ideas, but the creative decisions that bring a dish to life still belong to the human," Heiselman says.

Kombucha, a fermented tea, may impact blood sugar levels differently than other sugary drinks due to its fermentation process, which reduces sugar content. Registered dietitians Erin Palinski-Wade and Jennifer Pallian note that kombucha's fermentation by-products may slow glucose absorption and improve insulin sensitivity. However, its sugar content remains a concern, and research findings are inconsistent. While kombucha might be a more healthful alternative to soda, moderation is advised, especially for those with health conditions like diabetes.

A study by the Spanish National Research Council at a hydroponic pak choi facility found Listeria monocytogenes in only two of 156 samples, both during the initial sampling. The study emphasizes the importance of environmental monitoring and effective sanitation, with boot covers proving useful for detecting contamination. After implementing a cleaning strategy, no Listeria was found in subsequent samples.

Michelin-starred Expendio de Maíz in Mexico City offers a unique dining experience without reservations or a menu, focusing on the versatility of corn. Guests wait for shared tables and are served a sequence of corn-based dishes tailored to their preferences, with the meal ending only when the diner requests. Chef-owner Jesús Salas Tornés started the restaurant as a masa shop and now creates dishes based on his experiences and relationships with local producers.

El Pollo Loco has introduced a Protein Packed menu featuring 24 items with 23 to 74 grams of protein, all priced under $15. Menu options include burritos, salads and bowls, and are available online. This move follows similar initiatives by Chipotle and Shake Shack to meet growing consumer demand for high-protein meals.

Organizational bottlenecks occur when leaders hold on to too many responsibilities, believing only they can maintain standards, writes hospitality coach Jason Brooks. Brooks shares a personal story about how his failure to delegate and trust others led to this type of impasse at a restaurant he worked at, leading to turnover and declining results. Recognizing this, he learned to let go, empowering his team and improving operations.

What if the future of food isn’t about restriction, but intention: using culinary craft to actually shape human health? In this webinar on Mar 11 at 2 p.m. ETm Chef Matthew Thompson will reveal how enhanced nutrition is transforming kitchens, healthcare and the everyday plate. You’ll learn why chefs can be one of the most powerful changemakers in longevity, cognitive health and disease prevention. Through real-world examples and science-backed strategies, Chef Matthew will show how small choices in ingredients and technique can create measurable, life-changing outcomes. Register now.

Join ACF COURSE Task Force Chairwoman, Chef LaKisha Harris, March 25 at 2 p.m. ET, as she highlights the vision and mission of the task force. Chef LaKisha will share the work the taskforce is doing to shine a light on the stories of minority chefs and their fight for authenticity in the kitchen. With an acknowledgement of ugly truths, this webinar will demonstrate how chefs can learn from the past to improve the future. Don't miss this opportunity to watch Chef LaKisha share her culinary heritage with a live cooking demo while imparting the idea that we all share one plate, one purpose and one passion. Register now.