The James Beard Foundation has revealed its 2026 finalists for Restaurant and Chef Awards, with nominees representing a broad range of US cities and culinary styles. Alongside its chef and restaurant finalists, the James Beard Foundation announced the recipients of its 2026 Achievement Awards, including No Us Without You LA and its leaders, Damián Diaz and Othon Nolasco, for Humanitarian of the Year, and influential chef Nancy Silverton for the Lifetime Achievement Award. Winners will be announced at the Chicago ceremonies from June 13-15.

Sysco has agreed to acquire Jetro Restaurant Depot in a cash and stock deal valued at about $29.1 billion. Restaurant Depot, the nation's biggest cash-and-carry wholesaler, specializes in providing mom-and-pop restaurants and small businesses with immediate access to supplies through a membership model. This segment is known for rapid growth and high margins, and the acquisition by Sysco will allow it to enter and expand within this lucrative market. The deal, approved by both companies' boards but still subject to regulatory approval, is expected to strengthen Sysco's links to its customer base.

Women still fill a majority of restaurant jobs, but they now represent 54% of employees, down from 55% a year ago, according to a National Restaurant Association report. The trend mirrors a broader exit of over 450,000 women from the US labor force in 2025. While women continue to make up half of the industry's managers, female representation among supervisors dropped to 55% from 57% in 2025, and representation in tipped waitstaff roles also declined slightly. Women remain underrepresented in back-of-house positions such as chefs and cooks.

Oregon chefs are once again in the spotlight as nominees for the 2026 James Beard Foundation's Best Chef: Northwest & Pacific award. The state's culinary excellence is reflected in the diversity and innovation of this year's semifinalists, including Jack Strong of JORY Restaurant, Siobhan Speirits and Taylor Manning of Cafe Olli, and Joshua Dorcak of MÄS. Each nominee discussed the unique concepts behind their restaurants and what the nomination means to them as the finalists announcement approaches.

The current administration favors revamping school lunches as part of its Make America Healthy Again initiative, emphasizing increased meat and dairy consumption. This raises questions about the necessity and affordability of another menu overhaul, especially since school lunches already have undergone significant changes over the past two decades. Angela McLaughlin of the Charleston County School District in South Carolina said it's exciting to see students, especially younger ones, making healthful choices in the cafeteria.

An annual report from the Interagency Food Safety Analytics Collaboration reveals that chicken, leafy greens and dairy products are the most common sources of Salmonella, E. coli, and Listeria outbreaks, respectively. Leafy greens are particularly noted as the most frequent cause of E. coli infections.

Top chefs and restaurants like Alinea are launching high-priced, globe-trotting residencies, turning dining into a travel-worthy entertainment experience similar to concerts. These temporary ventures -- hosted by luxury hotels and featuring chefs like Grant Achatz -- reflect growing demand from wealthy diners and a shift toward food as spectacle.

Wendy's has introduced upgraded versions of its Classic Chicken and Spicy Chicken Sandwiches, made with a new marinade, panko-style breading and a sweet potato bun. The Spicy Chicken Sandwich now includes nine spices in its breading and is topped with pickles for added crunch. These changes are the result of a consumer-driven development process, including focus groups and in-restaurant tests to refine the recipe and ingredients.

Employee longevity stands out at Jason's Deli, where many team members have served for decades, some rising from entry-level positions to senior leadership. This retention is rooted in a culture that treats employees like family, encourages an ownership mentality and offers clear opportunities for advancement, says Chief Innovation Officer Blake Parker, who has worked at the company for 34 years. Jason's flat organizational structure, coupled with a focus on core values of hospitality and creating a great place to work, has fostered an environment where long tenures are common, even as the broader restaurant industry struggles with high turnover. Servant leadership forms the foundation of management's approach, a legacy set by founder Joe Tortorice Jr. and continued by current leaders.