British cuisine is experiencing a renaissance in the US, with British-style pubs and restaurants gaining popularity nationwide. Seattle chef and butcher Kevin Smith has opened Little Beast, an English pub that has received acclaim for its authentic meat pies. In New York City, chef Ed Szymanski has found a following for Dame and Lord's, which showcase British seafood and meat dishes. The trend is part of a broader movement by young British chefs to update traditional dishes and improve the cuisine's reputation.

All-day cafes, such as The Dutchess in Ojai, Calif., and Cafe Mochiko in Cincinnati, have become increasingly popular in recent years, offering flexible concepts that transition from breakfast bakeries in the morning to restaurants at night. This model allows owners to maximize revenue by serving different customer groups throughout the day, while also adapting to shifting economic and social demands. Inspired by earlier European cafes and American diners, the new wave of all-day cafes emphasizes both quality and versatility, catering to diverse routines and creating spaces that feel welcoming at any hour.

Pewamo-Westphalia Schools in Michigan have introduced interactive games and activities during lunch to reduce cell phone use among students. The initiative, designed with input from the student voice group, has transformed the lunch period into a more active and social time, and Principal Ryan Portenga notes the changes have helped students focus better in afternoon classes.

A Philadelphia ordinance, signed into law last month, amends the city code to prohibit third-party reservation services from reselling reservations without the restaurant's written authorization. The law, which takes effect in April, allows restaurants to choose whether to team with third-party services and imposes fines of up to $1,000 per unauthorized reservation. This legislation is designed to give restaurants more control over their reservation systems and customer interactions.

Nutrition experts, including registered dietitians Dalia Beydoun and Amy Goldsmith, address the recent trend of positioning butter as a health food, highlighting that while butter can be part of a balanced diet, olive oil remains a more healthful choice due to its unsaturated fats. They emphasize that vegetable oils are better for heart health than butter, which contains saturated fats. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake, suggesting olive oil as a more nutritious option.

Karyu, a Michelin-starred restaurant from Tokyo, is opening its first US location in Miami's Design District. The 12-seat restaurant will feature a kaiseki menu highlighting wagyu beef from Ueda Chikusan, known for its Tajimaguro cattle. Chef Haruka Katayanagi leads the team, bringing authentic Japanese culinary traditions to Miami.

Michael Diaz de Leon, who first gained recognition as executive chef at Bruto in Denver and later co-founded Molino Chido, is stepping further into the national spotlight as a contestant on CBS's upcoming show, America's Culinary Cup. After leaving Bruto and spending time traveling and cooking globally, Diaz de Leon returned to Denver to open Molino Chido. He credits his culinary journey with deepening his commitment to representing Latino voices in the industry and is eager to compete for the show's $1 million prize.

To lead your team through "the Fog" of uncertainty, you need to empower truth-tellers, step into "heat moments" of discomfort, prioritize connection and admit you don't have all the answers, writes Pete Behrens, the founder and CEO of Agile Leadership Journey. "Your job isn't to remove the Fog for your team. Your job is to say, 'This is hard, and you're capable of navigating it.' When people see themselves as capable, uncertainty becomes a challenge rather than a threat," Behrens writes.