Shake Shack will add up to 50 new units this year, more than in years past, and it expects to open as many as 60 new locations in 2026, as part of its ultimate goal of reaching 1,500 company-owned US units. The chain is taking a targeted, data-driven approach to marketing and using selective promotions to drive app usage, while improving operational efficiency by optimizing labor deployment and making kitchen adjustments, CEO Randy Garutti says.

"It's not rocket science. These are not things that Elon Musk is going to invest in. But it's transformative for our business. Operations is blocking and tackling."
-- CEO Randy Garutti

Looking for simple ways to maximize ingredients across your menu and satisfy your guests' cravings for interesting and elevated dishes? Idaho^® Potatoes help you do both!

Bon Appetit calls attention to seven restaurants opening across the country this winter, including Casa Juani in Boulder, Colo., which will serve Spanish tapas and seafood dishes; Bareo in Charleston, S.C., which will offer Filipino street food and Medusa in Detroit, which will feature Sicilian cuisine. Other eateries making the list include a British seafood restaurant in New York City and a Northern Thai restaurant in Portland, Ore.

Italian cuisine has become the first gastronomic style to receive UNESCO's intangible cultural heritage recognition, following a three-year campaign by Italy's Agriculture Ministry. The decision, confirmed Wednesday by Prime Minister Giorgia Meloni, underscores the importance of Italian food as a core part of national identity and tradition. The designation is expected to boost Italy's economy, and officials see the new status as a valuable tool for protecting "Made in Italy" against culinary abuses and unfair exploitation, providing the Italian food industry with stronger leverage to preserve authenticity and combat the global proliferation of counterfeit Italian products.

As diners prioritize health and wellness, low-and no-alcohol drinks are becoming more popular than ever, new National Restaurant Association research finds. According to the 2026 What’s Hot Culinary Forecast, this shift in consumer behavior is being driven by a desire for healthier, more functional benefits that go beyond basic hydration or refreshment.

Save the date! Join us Jan. 8, 2 p.m. ET, for a discussion on utility outages and how they impact food safety. Patrick Guzzle, Vice President of Food Science and Industry for the Association, will lead the webinar.

Rich Baker embarked on a significant late-career change heading into his 60s, leaving behind decades of management roles in hospitality to launch Flat Earth Pizzas in east London with his wife, Sarah. The couple began by experimenting with English ingredients and foraged toppings, later developing a seasonal menu that features homemade elements, such as pickled cherry tomatoes and balsamic vinegar.

"The real value of hospitality is giving people a lovely time and working with lovely people and suppliers. Hospitality is the backbone of our country in a lot of respects."
-- Rich Baker, founder, Flat Earth Pizzas

Jonny Black, chef and owner of Chez Noir in Carmel-by-the-Sea, Calif., shares his journey from a teenager battling an eating disorder to owning a Michelin-starred restaurant. Black, a CIA trained chef, discusses the challenges of starting farm-to-table eatery Chez Noir during the pandemic, the importance of community relationships and his approach to leadership and cooking.