Three dining programs that are part of Chartwells Higher Education—the University of Chicago, Northwestern University and Northeastern University—have been recognized by Food Allergy Research & Education (FARE) for their commitment to food allergy safety.
Looking for summer beverages that guests will flock to at BBQs and outdoor events? Just add watermelon.
The fruit has emerged as a high-demand beverage ingredient, particularly among Gen Z and Millennial consumers. According to the National Watermelon Promotion Board, younger guests order watermelon drinks far more frequently than Gen X guests or Boomers.
University dining halls haven’t always been known for culinary excellence. For many college grads, the cafeteria brings back memories of bland, boring buffets.
Today, that stereotype is being phased out of the curriculum, thanks to such campus foodservice providers such as Elior Collegiate Dining. The company—which serves more than 35 million meals annually at college and university campuses throughout the U.S.—tailors its offerings to what students want. Whether that’s the latest TikTok food trend, a macro count with every meal or the ability to order through the dining plan on Grubhub, Elior is meeting Gen Z students where they are.
With à la minute execution, a vast array of house-made products and sophisticated supply-chain leverage, Explora Journeys—the luxury cruise line launched by MSC Group—is making culinary identity a central pillar of the brand. Guests won’t find any mass-produced, boring buffet lines here. Instead they’ll discover an all-day dining venue modeled after a European food hall, with 17 chef-attended live stations—and much more.
The National Restaurant Association released its highly anticipated 2026 What’s Hot Culinary Forecast, highlighting the trends set to shape America’s menus in the coming year. The report, based on insights from hundreds of culinary professionals surveyed in October 2025, reveals that nostalgia, comfort and “flavor escapism” are defining consumer desires in 2026.
Gen Z consumers (those born between 1997 and 2012) like to experience new food and cuisines, and will go out of their way to eat at a restaurant that offers convenience and better customer service.
Those are two insights from YouGov Profiles, a continuous, nationally representative survey, conducted in July 2025.
The allure of the great outdoors is proving irresistible to a growing number of catering clients.
“At Constellation Culinary Group, we’ve seen a continued and growing preference for outdoor events across a wide variety of occasions,” says Katia Ponomareva, director of catering for off-premise events. “The pandemic certainly reshaped how people think about gathering spaces, elevating the appeal of fresh air and natural surroundings.”
To meet the rising demand for outdoor affairs, caterers and venues across the country are creating events that are a breath of fresh air.
Caviar carts, sensorial cocktails and corporate events that emphasize flexibility.
Those are just a few of the 2025 industry trends identified by Elite Catering + Event Professionals (ECEP), a collaborative network of leaders from the world’s top catering and hospitality organizations. The organization released the ECEP 2025 Trends Report, compiled during this year’s ECEP Symposium in Napa, California.
