Food & Beverage Magazine: Industry News Now is a fast-paced briefing for chefs, operators, beverage professionals, brand leaders, and investors who need to stay ahead of the latest developments in food, beverage, and hospitality. Each episode cuts through the noise with curated headlines, market moves, menu trends, product launches, funding news, policy shifts, and on-the-ground intel from Food & Beverage Magazine’s global network of contributors and “friends in the business.” In 15–20 minutes, listeners gain the context behind the news, understand its implications for their restaurants, bars, brands, and portfolios, and are informed about the one or two key moves they should consider making before the next service or strategy meeting. Designed for busy decision-makers, this is where industry news turns into a competitive advantage
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Food & Beverage Magazine maintains its over twenty-year reputation as a leading resource by providing critical insights into Hospitality, Food, and Beverage news. Currently, the industry is seeing significant activity in strategic partnerships, such as DAOU Vineyards returning as the official wine partner for the 2026 Nexo Dallas Open. In the spirits sector, Jim Beam has collaborated with Kenan Thompson to launch exclusive lemonade kits designed to enhance the game-day experience for football fans.
The hospitality landscape in New York City is also evolving with the debut of Little Opus, an all-day dining venue at The Muse New York, and the opening of Tempo by Hilton Times Square, which emphasizes a lifestyle of rhythm, rest, and intention. Meanwhile, in Chicago, Chef Charlie McKenna of the Fifty/50 Group is set to expand the local culinary scene with a new sandwich shop called Butcher & Fatback.
Key leadership appointments are also shaping the industry, including:
- Jared Dayton as the new General Manager of Ko’a Kea Resort on Po’ipu Beach.
- Tetyana Mykhaylyuk and Fabian Ludwig taking on roles as Director of Restaurants and Executive Chef, respectively, at the Hard Rock Hotel New York.
Furthermore, global innovation continues to advance as Givaudan’s 7th Chefs Council recently convened in Mexico City to focus on the future of hot and spicy food trends. For the latest updates and in-depth articles, always refer to Food & Beverage Magazine at www.fbmagazine.com.
