Consultant Erica Holland-Toll of The Culinary Edge advised restaurant operators at the National Restaurant Association Show to avoid common mistakes when cutting costs, such as sacrificing quality and alienating customers with price increases. Holland-Toll emphasized the importance of analyzing sales data, managing traffic patterns and optimizing menu items to improve margins without compromising brand value.

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Eric Dale, pastry chef at Rioja in Denver, has had a unique career path, starting in fashion before switching to culinary arts. After graduating from Johnson & Wales in Denver with top honors, Dale quickly became the pastry chef at Rioja, where for 21 years, he has gone from managing pastry programs for multiple restaurants to now focusing on innovative creations like the "bao-nut," a fusion of steamed bao bun dough and doughnut technique that happened by happy accident. Dale's process often involves sketching desserts before plating and applying the precision he honed in fashion to his baking.

Federal cuts to the Supplemental Nutrition Assistance Program are forcing schools in San Antonio to reduce or eliminate free meal programs. North East Independent School District has informed 29 campuses that they no longer automatically qualify for free meals under the Community Eligibility Provision, requiring families to provide income verification. Northside ISD, the city's largest district, may increase meal prices for the first time in a decade.

RDNs Amy Brownstein and Kiran Campbell, along with RD Michelle Routhenstein, compare canola and olive oils, both of which provide unsaturated fats, and their effects on cholesterol management. Canola oil, with its polyunsaturated omega-3 fats, may lower LDL cholesterol more effectively, while olive oil, especially virgin varieties, offers antioxidants that support HDL cholesterol. They emphasize that both oils are heart-healthy, but overall diet patterns matter more than choosing one oil over the other.

Registered dietitian nutritionists Samantha Coogan and Luciana Soares and RD Connie Elick say oats are the top food for helping lower cholesterol due to their high content of beta-glucan, a soluble fiber that helps remove cholesterol from the body. Eating one cup of cooked oatmeal daily can significantly reduce LDL cholesterol, a major risk factor for heart disease. Oats also contain antioxidants, magnesium and plant sterols, which contribute to heart health. They recommend pairing oats with fruits, nuts and seeds for enhanced benefits.

The Codex Committee on Food Labeling has recommended for adoption guidelines for precautionary allergen labeling that incorporate a risk-based framework. The committee also advanced provisions for multipack labeling and emergency flexible labeling, but declined a proposal to work on ultra-processed foods, citing a lack of scientific consensus on their definition.

Chefs including Meherwan Irani, David Yun, and Alon Shaya are reinventing the buffet format with chef-driven menus, lower price points and faster service aimed at value-focused diners. Their all-you-can-eat concepts pair high-quality dishes with quick turnover and broad selection, turning buffets into what Irani described as "a tasting menu on steroids."

Culinary students from Northern Arizona University are open to using AI for tasks such as inventory management, scheduling and customer service, but they draw the line at recipe development. The students, who are attending the National Restaurant Association Show, say AI can save time and improve efficiency, but they value the human touch in cooking and creativity. They argue that AI-generated menus could homogenize the industry and erode creativity, emphasizing that true human connection and authentic culinary innovation are beyond AI's reach.