P.F. Chang's has introduced a brand platform, "Light the Fire," highlighting the restaurant's wok-based cooking and the joy of dining together. The platform debuts with a holiday campaign running on digital and connected TV, featuring a 30-second video and an additional festive spot set to "Jingle Bells." The campaign also uses influencer content to promote Longlife Noodles.

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Several New York City eateries are marking the impending retirement of the MetroCard with themed menu specials. Alidoro is serving the La Tessera sandwich, inspired by the iconic card that has been a fixture for the city's subway and bus riders since 1994, Stretch Pizza has teamed with chef Wylie Dufresne to offer a limited-edition Metro Pizza, Golden Krust is giving away free Jamaican coco bread with patty purchases, Gong cha has created the M Tea A Drink with a blue milk foam MTA logo and Zabar's is selling MetroCard-shaped cookies.

Starbucks has reached $1 billion in annual delivery sales for the fiscal year ending Sept. 30, driven by a nearly 30% increase in fourth-quarter delivery sales. The company, which began nationwide delivery via Uber Eats in 2020, DoorDash in 2023 and Grubhub last year, has seen larger delivery orders, with more than 40% including food. The company also reported a 1% increase in comparable-store sales. Executives attributed the improvement to better service, strategic menu timing and the Green Apron service model that put more staffers in stores.

Uncommon Equity, a private equity firm based in Chicago, has acquired gastropub chain HopCat, which has 12 locations in Michigan and Nebraska. HopCat has experienced a resurgence since the pandemic, opening two new restaurants in the past two years and increasing sales by nearly 10% last year. The chain also owns Stella's Lounge, a single-location concept in Grand Rapids.

Chili's has solidified its reputation as a value destination with its $10.99 combos and menu innovations that have resonated especially with lower-income households, who are now the brand's fastest-growing customer group. The chain reported its sixth consecutive quarter of double-digit increases in same-store sales, and its value-centric approach, supported by the "Better than fast food" campaign, has helped Chili's gain market share while other brands report declines among price-sensitive diners.

CAVA's $300 million acquisition of Zoe's Kitchen in 2018 was a bold strategic move, given that CAVA was much smaller and younger than its acquisition target. The idea emerged after CEO Brett Schulman, mentored by Panera founder Ron Shaich, recognized the potential in Zoe's underperforming real estate portfolio, especially in the Sunbelt and suburbs. The acquisition allowed CAVA to rapidly expand by converting Zoe's locations at a lower cost than building new restaurants, helping to accelerate growth and establish a leading presence in the Mediterranean fast-casual category.

Chef Flynn McGarry has opened Cove, a 70-seat restaurant in New York City's Hudson Square that showcases East Coast ingredients with a West Coast perspective. The restaurant features a main dining room with an a la carte menu and a private room offering an eight-course tasting menu. McGarry, known for his vegetable-forward dishes, sources ingredients from Isabella Rossellini's Long Island farm, and the wine program emphasizes low-intervention wines, mainly from French and American producers.

Nicōsi, a dessert-centric chef's counter in San Antonio's Pullman Market, has earned its first Michelin star less than eighteen months after opening. Led by chef Tavel Bristol-Joseph and chef de cuisine Karla Espinosa, Nicōsi impresses with an eight-course tasting menu featuring a creative mix of sweet, savory, and surprising flavors. This recognition marks a significant milestone for the innovative dessert-focused concept.