Restaurants and bars added more than 27,000 jobs in December, a month when the economy as a whole gained 50,000 jobs, according to the Bureau of Labor Statistics. December was the sixth straight month of gains for restaurant jobs.

Healthcare chefs Brittney Horn, David Highlender and Darin Leonardson recently served as judges at the 4th annual Texas BBQ Blowout in Paris, Texas, which raises scholarship funds for local students. "This competition blends legendary Texas barbecue tradition with a mission that truly matters," Leonardson says. "It's not just about bragging rights. It's about fueling scholarships and opening doors for local students. That combination of food, culture and community is powerful."

Bojangles has debuted its first New York City restaurant in Brooklyn's East Flatbush neighborhood, marking the chain's initial entry into the city's crowded fried chicken scene. The new location, the first of 20 slated to open across the city by 2035, introduces New Yorkers to Bojangles' signature Southern-style hand-breaded chicken and biscuits, as well as its 24/7 drive-thru service and all-day breakfast menut.

Chico Unified School District has increased its scratch-made meals to 40% of its offerings under California's Universal Meals Program, which provides free meals to all K-12 students. The scratch cooking initiative, disrupted by the 2018 Camp Fire and the coronavirus pandemic, has resumed with the hiring of additional kitchen employees. The district prepares about 7,500 lunches and 4,500 breakfasts daily, with students responding positively to the fresh, nutritious meals, school leaders say.

Avery Zenker, a registered dietitian, spotlights five varieties of tinned fish -- sardines, salmon, tuna, mackerel, and anchovies -- for their nutritional benefits, including high levels of omega-3 fatty acids, protein and essential vitamins. Zenker emphasizes their role in reducing inflammation and supporting heart and brain health. While sardines and mackerel are low in mercury, caution is advised with tuna due to its higher mercury content. These fish offer a convenient and budget-friendly meat alternative, contributing to a balanced diet.

Green tea is touted as the top tea for supporting brain health due to its unique combination of EGCG catechins, L-theanine and low caffeine content. Registered dietitan nutritionists Vandana Sheth and Lindsey Schoenfeld highlight that regular consumption of one to three cups a day can support cognitive function and protect brain cells from decline. Green tea's lower caffeine levels make it a suitable choice for consistent daily consumption without causing jitters.

Restaurant chains are starting the year with innovative menu items, particularly burgers. Applebee's has introduced the O-M-Cheese Burger, while Sonic has launched the All-American Smashers lineup. Burger King has brought back the Whopper by You series, and Shake Shack is offering Korean-inspired flavors. Smashburger is heating up with the Scorchin' lineup. Other chains like Taco Bell, Arby's and KFC are also introducing new items, including spicy and global flavors.

Chef Grant Achatz is set to receive a lifetime achievement award for culinary excellence at the Jean Banchet Awards in Chicago. Reflecting on his career, Achatz describes the honor as an opportunity to give back and mentor the next generation, noting that being recognized for his body of work has inspired him to engage more with others in the industry. He credits this new perspective to a season of personal milestones, including turning 50 and embracing mentorship.

Join ACF chefs, Michael Thrash and Rocco Paradiso, on Wednesday, Jan. 21, 2026, at 2 p.m. ET, as they explore the ACF 2026 Trends Report and discuss some of the culinary trends we can expect to see grow in the upcoming year. From the continued growth of emerging flavors from around the globe, to the resurgence of afternoon tea, to meat back on the rise and the center of the plate, these chefs will discuss all of trends shaping ACF's featured content for 2026. We hope you'll tune as these chefs kick off the first ACF Chef's Table Webinar of the new year with a conversation around these exciting topics. Register today.