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Abandoned resort of Frank Sinatra, Marilyn Monroe, other Hollywood stars returns with $298 million remake

Thu, 23 Apr 2026 12:28:49 -0400

A historic Lake Tahoe resort once frequented by legendary Hollywood icons as well as political figures is preparing for a comeback after more than a decade of closure.

The Cal Neva Resort, which hosted such stars as Dean Martin and Sammy Davis Jr. — as well as frequent guest Marilyn Monroe — is being redeveloped into the Lake Tahoe Proper Resort and Casino, with a planned reopening in 2027, real estate developer Realberry announced.

Frank Sinatra partially owned the property in the 1960s, according to reports.

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Developers recently secured a $298 million financing package to restore the property — marking a major step toward its revival.

"The history of Cal Neva inspired every decision, from the reimagined Circle Bar to the cultural programming we're bringing back to the theater," Brad Korzen, co-founder and CEO of Proper Hospitality, told Fox News Digital.

"The design, the casino and the performances are all a nod to that golden era of Hollywood glamour, but translated" for a modern audience, he said.

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Located along the California-Nevada border, the resort became "a magnet for Hollywood stars," drawing Monroe, Martin and Sammy Davis Jr., along with political figures such as President John F. Kennedy, developers said.

Monroe is said to have spent her final weekend there in July 1962, shortly before her death, according to FOX 2.

We're "creating an experience that feels both rooted in history and completely of the moment," Korzen said.

The showroom's engineering allowed performers to see every face in the audience, while a network of private tunnels allowed guests to move discreetly throughout the property, creating what developers described as an "aura of glamour and mystique."

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Despite its celebrity past, the resort has faced years of uncertainty.

It closed in 2013 for renovations that never materialized. It later changed ownership multiple times, including a purchase by Oracle co-founder Larry Ellison in 2018 before being sold again in 2023, FOX 2 reported.

"With a property as storied as Cal Neva, the approach isn’t about simply re-creating the past, but about being deliberate in what is carried forward," Chad McWhinney, CEO of Realberry, told Fox News Digital.

Nearly a century after it first opened, the redevelopment aims to "reclaim that legacy" while introducing a new era for the property, the company said.

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Plans for the reimagined resort include 197 guest rooms, suites and private villas, along with multiple restaurants and bars, a casino, a spa and event spaces including a restored theater.

Developers say the project is expected to boost tourism and economic activity in the Lake Tahoe region while preserving the resort’s historic character.

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McWhinney added, "We are focused on preserving its cultural relevance while shaping a future that feels considered, enduring and deeply connected to Lake Tahoe."

Steak 'n Shake taps MAHA officer as fast-food chain joins RFK Jr's push to overhaul American diet

Tue, 21 Apr 2026 19:50:33 -0400

Steak 'n Shake has tapped its first-ever chief MAHA officer, marking a new step in the fast-food chain's push toward what it describes as healthier, more transparent ingredients.

Michael Boes will take on the new executive role, which is "dedicated to advancing nutritional integrity, ingredient transparency and the healthiness of our products," the Indianapolis-based company announced Tuesday on social media.

The move aligns with the brand's broader embrace of Health and Human Services Secretary (HHS) Robert F. Kennedy Jr.'s Make America Healthy Again (MAHA) movement.

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Boes previously served as a senior advisor at the HHS.

He worked on health care policy and strategic initiatives, according to a post on LinkedIn.

"During my time serving Sec. Kennedy, I had countless conversations with industry partners about returning to real food," Boes said in a post on Tuesday.

"Time and again, I heard the same hesitation: 'Our customers aren't demanding this.' Steak 'n Shake challenged that narrative — and growth followed.

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Fast food doesn't have to mean processed, complicated or artificial. It used to mean real, simple and delicious — and it can again."

He said he looks forward to "helping drive the next chapter of growth on that foundation."

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Steak 'n Shake framed the hire as part of a larger effort to return to its roots.

"The move marks a major step in the company's efforts to restore the original spirit of American fast food: food that is simple, real and delicious," the company said in its X post.

"Customers should never have to choose between taste and health," Boes was quoted as saying in the company's post.

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President Donald Trump shared the company's X post, adding one simple word of praise for the move: "Awesome."

In recent months, the chain has switched to cooking fries, tater tots and other fried items in 100% beef tallow, eliminating seed oils from those products, Fox News Digital previously reported.

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"We RFK'd our fries," a company executive previously said of the shift to beef tallow from vegetable oil.

The company has also said it's working with suppliers to remove seed oils more broadly, calling the transition "a journey" on its website.

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Other updates include the use of 100% Wisconsin butter in place of seed oils, offering cane sugar Coca-Cola as an alternative to high-fructose corn syrup and switching to a2 milk products (using a type of cow's milk that may be easier for some people to digest).

Steak 'n Shake has also reportedly indicated plans to move toward grass-fed beef and removing microwaves from kitchens in favor of more traditional cooking methods.

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Some of the company's changes have sparked debate, particularly over its use of beef tallow, which is fat rendered from cows.

While some customers praise the move as a return to "authentic" cooking, others have questioned whether switching frying fats actually makes fast food any healthier.

Fox News Digital reached out to Steak 'n Shake and the HHS for comment.

Smacking employees in the head with your to-go box is not how you leave a tip at this Florida restaurant

Tue, 21 Apr 2026 13:09:41 -0400

Leroy’s Southern Kitchen and Bar in Punta Gorda, Florida has issued a warning to those visiting the restaurant after an employee took a to-go box to the side of the head, "don’t test us."

The incident involving a customer, their to-go box, and an employee went down on Sunday in an alley behind the restaurant. The police were called and a civil citation was handed out to the to-go box swinging customer, reports Gulf Coast News Now.

Video of the altercation, both from the surveillance camera in the alley and from the employee’s phone, shows three women stopping as they’re making their way past the alley with their to-go boxes in hand.

They exchange words with an employee, then one of the women walks up to her and cranks the altercation dial from verbal to physical. She hits the employee with the to-go box and the employee responds with a couple of punches before they’re separated.

Leroy’s Southern Kitchen and Bar made it clear in their "don’t test us" announcement that they were backing their employee in this incident.

They wrote, along with footage from the alley, "Let’s make something very clear: We do not tolerate disrespect. We do not tolerate harassment. We do not tolerate anyone putting their hands on our staff. Not here. Not ever."

Customers who can’t match their employees’ "hustle, heart, and good energy" with "basic respect," aren’t welcome. They’re not going to allow anyone to walk into their establishment and cause a scene without consequences.

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In addition to their "don’t test us" message, the restaurant released a couple of short videos from inside the restaurant prior to the alley confrontation. One shows some words being exchanged between one of the women and the waitress.

The other video shows the woman wave her cloth napkin toward the employee as she walks by. That sort of behavior isn’t what Leroy’s Southern Kitchen and Bar is looking for from their customers.

You can take that energy right over to the nearest Whataburger.

This popular burger chain built its own 'university' to train future leaders

Sun, 19 Apr 2026 14:37:33 -0400

One popular fast-food chain is known for more than its burgers, as it also operates its own university.

In-N-Out Burger runs a training program known as In-N-Out University, located near its original restaurant site in Baldwin Park, California.

The facility serves as a training center for employees working toward management roles, the company's website notes.

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Unlike a traditional college, the program does not offer academic degrees. Instead, it focuses on teaching employees how to run restaurant operations, maintain cleanliness standards and deliver customer service.

The training program is not open to the public. Employees must either be promoted internally or apply for a management position to attend, food publication The Takeout reported.

The program is rooted in the company's early growth strategy.

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In-N-Out Burger was founded in 1948 by Harry and Esther Snyder, who opened California's first drive-thru hamburger stand in Baldwin Park, the company said. The original restaurant was just over 100 square feet, with a focus on fresh ingredients and made-to-order meals.

The chain later expanded under the leadership of their son, Rich Snyder, who took over operations in the 1970s and emphasized structured training as the company grew.

Rich Snyder introduced formal management training programs near the original restaurant, with the goal of ensuring each new location had experienced leadership before opening.

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A dedicated building for In-N-Out University opened in 1984 on the site of the Snyder family's former home, according to the company.

The focus on training has remained central to the brand's expansion.

In-N-Out has grown from a single drive-thru location into a chain with more than 400 restaurants across multiple states, while maintaining a policy of promoting many managers from within.

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The Baldwin Park site also features a replica of the original restaurant and a company store, offering visitors a look at the chain’s history, though the university itself remains closed to the public.

Fox News Digital reached out to In-N-Out for comment.

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Other fast-food chains have also invested in training programs to develop employees and future managers.

McDonald's operates its own global training center known as Hamburger University, which focuses on restaurant operations, including quality, service and cleanliness. The program has campuses around the world and is designed to help employees build skills as they move into management roles, according to the company.

Las Vegas foodie earns Guinness World Record after eating at 28 top restaurants in 24-hour sprint

Sat, 18 Apr 2026 14:20:16 -0400

A Las Vegas wine connoisseur achieved a jaw-dropping dining feat in New York City by visiting 28 of the world’s top-rated, award-winning restaurants in just 24 hours.

Joshua Fyksen, a sommelier at Peter Luger Steak House at Caesars Palace, earned a Guinness World Record for visiting the most Michelin-starred restaurants in a single day after completing the ambitious food tour across the Big Apple last May.

"I've always loved great food and fine dining," he told Fox News Digital.

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Guinness World Records announced the feat last month. Fyksen set the record with 22 restaurants in 2023 and later lost the title to a duo who completed it in Hong Kong in 2024.

Fyksen set out to do it again last year, mapping out dozens of restaurants across New York City.

Fyksen initially planned to visit up to 30 restaurants.

But some last-minute setbacks, including one restaurant closure just the day before and Le Bernardin being closed for lunch, reduced his final total to 28.

"I left my credit card at Le Pavillon, the sixth stop," he added. "It added more than half an hour that was tough to make up."

Decked out in a suit with a body camera and a GPS tracker, he began the marathon at 3 p.m. at Oxomoco in Brooklyn.

He started off with a tuna tostada, and finished with a single oyster at his final stop, Gramercy Tavern, completing the record just minutes before the 24-hour mark.

Also among his stops were Tuome, Le Pavillon, Café Boulud, Eleven Madison Park and Casa Mono.

Per Guinness World Record rules, Fyksen had to finish every dish he was served.

He tried to order the smallest, fastest food at each stop, but that was not always possible, such as at Semma, a Southern Indian restaurant in Greenwich Village.

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"The dish that was recommended from the server ended up being a potato-filled sosa that was huge. It was bigger than my head, and the plate it was served on ... it was the largest dish of the record and at 8 minutes 20 seconds, it was the dish that took the longest to eat."

Despite the pace, Fyksen said the experience wasn’t rushed.

"I savored it. I enjoyed all of it. I wouldn’t do this if I wasn’t able to enjoy it," he said in an interview on the "Kennedy Saves the World" podcast.

The 24-hour culinary sprint came with a price tag of $1,451.34, including nearly $1,000 spent on food and hundreds more on transportation, according to Guinness World Records.

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Some of the standout dishes included a scallop dumpling with English peas and foie gras at Tuome; a Jonah crab dish paired with apple, grapefruit and wasabi at Le Pavillon; and the tortellini pomodoro at Torrisi, Fyksen said.

One of the biggest challenges for him was securing reservations at some of the most sought-after hot spots.

Fyksen said he relied on calendar alerts to book reservations the moment they became available and even contacted certain restaurants directly to request accommodations.

Michelin-starred restaurants are judged anonymously and reevaluated each year, adding to the prestige and pressure of earning and maintaining a star.

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But for Fyksen, the passion goes beyond breaking a record, he told Fox News Digital.

"I plan most of my vacations around restaurants," he said.

Long before the record, he and his wife, Angela, tried tasting menus and visited Manhattan's Le Bernardin, Per Se and Eleven Madison Park all in the same day.

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"One of my favorite dining memories was, in the middle of our honeymoon a few years back, I surprised my wife with a one-day trip to Copenhagen just to eat at Noma the morning after a perfect dinner at Restaurant le Meurice by Alain Ducasse in Paris," Fyksen recalled.

His wife helped document his latest Big Apple feat. One restaurant she wanted to visit most was The Corner Store, a buzzy, celebrity-frequented hot spot — notably not Michelin-starred or part of her husband's carefully planned route.

So, when the challenge was complete, instead of detoxing or napping, the couple headed to SoHo.

"With that restaurant being one of the hardest reservations in the city, I had to have someone hold a spot in line so that we could walk in for dinner at 5 p.m. And we did and had a great time," he said.

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While the accomplishment may sound like a dream for some foodies, Fyksen suggested it’s not something he plans to repeat.

"I don’t think I want to do it again," he said.

But he does want to hold the record for a while, he admitted.

"I know eventually someone will beat it," Fyksen said.

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"I just hope I made it a little harder for them.

"I know they'll have fun. And I hope they'll take some time to enjoy it and appreciate the great chefs and restaurants that work so hard to achieve the Michelin Stars. I know I did."

Forget $90 Vegas buffets: America's top-rated spots deliver all-you-can-eat for less

Sat, 18 Apr 2026 10:44:51 -0400

All-you-can-eat dining is making a comeback across the U.S., and a new report has revealed the top-rated buffets in the country.

While high-end buffets in Las Vegas can cost more than $90 per person, many of the top-rated all-you-can-eat spots in America are much more affordable and located far from major tourist hubs, according to the report.

The analysis, conducted by BetUS, ranked buffets based on Google review scores, adult meal prices and beverage prices. The findings come as the buffet industry experiences a major rebound, with the global market valued at roughly $700 billion, according to industry data.

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The betting site's report compiled the top 20 buffets in the U.S., the top 20 worldwide — from the Philippines to Bulgaria — and the top 10 most expensive.

Here are five of the best stateside spots.

1. Blossom Buffet – West Columbia, South Carolina

Taking the top spot as the best buffet in America, Blossom Buffet earned a 4.5-star Google rating while keeping prices relatively low at $17.25 for an all-you-can-eat meal with unlimited soft drinks.

The restaurant offers a wide range of Asian dishes, including sushi, hibachi and traditional Chinese fare with more than 70 items available, according to its website.

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2. Oklahoma City’s Incredible Food and Fun – Oklahoma City, Oklahoma

Ranked second on the list, this buffet combines casual dining with family entertainment. At just $10.99 for adults, it is one of the most affordable spots on the list.

The 80,000-square-foot space features arcade games, rides and attractions like laser tag and go-karts, making it a popular destination for families looking for fun paired with classic comfort food.

3. Breitbach’s Country Dining – Sherrill, Iowa

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One of the highest-rated buffets in the country, Breitbach’s holds a 4.8-star rating. Priced at $19.95, the Iowa restaurant offers homestyle dishes, including beloved homemade pie, in a historic setting.

Opened in 1852, it is considered the state’s oldest food and drinking establishment and has remained family-owned for six generations.

4. Flaming Grill & Modern Buffet – Mount Vernon, New York

For diners visiting the New York area, Flaming Grill & Modern Buffet ranked among the top 10 nationwide.

With a 4.4-star rating and a price of $14.99, the buffet, which sits just north of New York City, offers a wide selection of dishes from American and Mexican to Italian, Japanese and Chinese, making it one of the more accessible high-ranking options in a major metro region.

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5. Umi Hotpot and Seafood Buffet – City of Industry, California

Despite being one of the higher-priced buffets on the list, Umi Hotpot and Seafood Buffet stands out for its high 4.8-star rating. At $25.99, it offers a more premium all-you-can-eat experience compared to others in the rankings, with a focus on seafood and hot pot options. It is also loved for its free soft drink policy.

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Many of the report’s top-ranked buffets are tucked away in smaller cities, with meals often costing under $20. Meanwhile, some of the priciest buffets in the country can soar beyond $75 more per person, highlighting Americans’ growing appetite for affordable yet high-quality alternatives.

Restaurants ban diners' phones during meals as no-scroll trend grows: Put it away or else

Sat, 18 Apr 2026 10:10:26 -0400

Diners at a growing number of restaurants and bars are being asked to stash away their phones — or even lock them up — as part of a push for more memorable nights out.

The trend is gaining traction across the U.S., with more spots experimenting with restrictions, incentives or locked pouches, Fox News Digital recently reported.

Charlotte cocktail bar Antagonist places guests' phones in locked pouches for about two hours, while Delilah, an upscale supper club with locations across the country, has a no-phones, no-posting policy, according to Axios.

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Even Chick-fil-A has tested the tactic with a Maryland location offering free ice cream to families who keep phones off the table.

The trend is especially common at high-end, curated spots like listening bars, supper clubs, cocktail lounges and restaurants offering tasting menus, said Ben Tannenbaum, New York-based vice president of partnerships at nightlife company LineLeap.

"The driver isn't really an anti-phone sentiment," he told Fox News Digital. "It's that guests are going out less often than they used to and spending more per visit when they do, so operators are trying to make sure the visit delivers."

The trend has been building for years, experts say, and it's picked up steam as more people recognize the downsides of constant screen time.

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"The phone-free dining trend began prior to COVID, but it's increased in momentum in recent years, especially as people have come to understand the negative impacts of overuse of personal devices," Amanda Belarmino, a hospitality professor at the University of Nevada, Las Vegas, told Fox News Digital.

She said unplugged meals can help diners stay focused on both their food and companions, adding it may even be financially savvy for restaurants.

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"Diners who are engaged in the experience are more likely to eat multiple courses or order a second drink," she said.

They're also more likely to enjoy their food if it hasn't gotten cold while they're busy snapping photos or reading other diners' reviews before forming their own opinions, Belarmino noted.

Beyond business considerations, experts agree the movement reflects a return to long-standing social norms around dining.

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Being present while dining with others is a "timeless principle," according to New York etiquette expert Nick Leighton.

"When your phone's out, it's sending the signal that whoever is with you at that moment isn't as important as what's on the phone," Leighton told Fox News Digital.

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Others say the trend is being driven by the mental strain of always being connected.

"The push behind phone-free dining is cognitive overload," said Dr. Vinay Saranga, a psychiatrist and founder of The North Carolina Institute of Advanced NeuroHealth. "Phone-free dining offers a form of psychological relief that will foster meaningful connection again and allow us to focus on the present moment."

But enforcing phone-free policies can come with trade-offs.

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"Enforcement is, at best, awkward in practice," Tannenbaum said. "Pouches, signage and servers asking guests to put phones away all introduce friction that can undercut the experience the policy was trying to create."

He does not expect phone-free dining to become the norm everywhere and predicts it will last as a sub-category, not as an industry-wide shift.

Protein boom is threatening to wipe out vegetarian chain as shutdown looms

Thu, 16 Apr 2026 08:00:17 -0400

A popular vegetarian restaurant chain is warning it could close amid financial uncertainty, as an expert points to shifting demand for meat and dairy.

Clover Food Lab, a Boston-area vegetarian fast-casual chain, recently filed a warning that it may close and lay off 182 workers if it's unable to find a new buyer, according to local outlet WBZ-TV.

"Clover is expected to close on May 29, 2026, unless we secure a buyer for the company by that date," the company's filing said.

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Clover Food Lab told Fox News Digital it filed a WARN notice to comply with Massachusetts law in case a sale is not completed.

"We simply want to comply with all regulations in the case of a change of operations," the company said in a statement.

"We are optimistic that Clover will continue to serve our locally sourced farm-to-table fast food in Clover's next chapter."

The chain began as a food truck at the Massachusetts Institute of Technology in 2008. Eventually, it expanded to multiple locations across Massachusetts serving locally sourced, plant-based food.

The chain filed for bankruptcy in 2023, citing COVID-related financial troubles, before coming back in 2024 with an ambitious plan to expand across the region.

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The developments come as consumers appear to be moving away from the plant-based trends of the 2010s and focusing on high-protein foods, especially meat and dairy.

That shift is reflected in the broader marketplace, where demand for protein-rich foods and beverages continues to grow.

Market research firm IMARC Group recently found that the global dairy-based protein market was valued at about $15 billion in 2024 and projected to reach $22 billion by 2033.

The Trump administration's 2025–2030 Dietary Guidelines for Americans also eased earlier restrictions on red meat and full-fat dairy, allowing them as part of a balanced diet in moderation.

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Meat and dairy are regaining ground with consumers, said Adam Yee, a North Carolina-based food scientist and consultant who studies food trends and develops products.

Yee told Fox News Digital that U.S. Department of Agriculture (USDA) statistics show per capita meat consumption on the rise, and he cited "a lot of factors" behind the shift.

"One is that meat and dairy are perceived as cleaner products with more protein," Yee noted.

Scrutiny over ultra-processed foods is another major factor, he said, as plant-based meat tends to be made with a long list of ingredients.

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Generally, consumers "would rather choose meat and dairy than the alternatives," Yee added, citing both cost and the fact that meat is more satisfying.

"Meat and dairy just have an easier time communicating [their] value and delivering in taste than plant-based products," he said.

He added, "Clover Food Lab is suffering from a general decline in restaurant sales, but the factors that are increasing meat and dairy sales, and decreasing plant-based sales, are definitely crushing them."

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Fox News Digital reached out to the Plant Based Foods Association for comment, but did not immediately receive a reply.

Your favorite fast-food app is playing mind games and charging you for the privilege

Wed, 15 Apr 2026 07:00:03 -0400

Fast-food junkies. You didn’t suddenly get hungrier. You just got charged more.

Somewhere between tapping your phone and hearing that familiar "order complete" chime, your $8 fast-food meal quietly ballooned into $20 or more. And no, it’s not just inflation, it’s something far more calculated by the fast-food giants.

Welcome to the age of fee stacking. Yes. Just like Ticketmaster.

Let’s start with the latest and most egregious offender: the "small order fee." Sounds harmless, right? Almost reasonable. A "small" fee. If you don’t spend enough, there’s a little extra charge. No big deal.

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Except it is a big deal. For all hard-working Americans.

Because that "small order fee" doesn’t exist in a vacuum. It sits on top of a growing pile of charges including delivery fees, service fees, higher menu prices, taxes and tips. Before you know it, you’re paying steakhouse prices for a burger and fries.

And here’s the twist! There’s no actual minimum order anymore.

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Instead, companies have flipped the script. Rather than telling you that you must spend $12 or $15, they let you order whatever you want and then penalize you if you don’t spend enough. It’s almost like the ridiculous 3% convenience fee, which isn’t convenient at all.

It’s not a minimum. It’s a psychological nudge.

"Go ahead and order that $6 meal," the app tells you. "But if you want to avoid the fee, maybe add a milkshake or some nuggets or a drink." It’s the trick online shoppers use psychologically to get you to spend more to get the FREE shipping.

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Congratulations, you just spent $15 to "save" $3. Does that sound like a smart money move?

This isn’t random. It’s behavioral economics on steroids.

The reality is that delivery economics are tough. Drivers need to be paid. Platforms need margins. Restaurants want their cut. Small orders simply don’t generate enough revenue to make the system work.

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So instead of being upfront about it, the industry created a workaround called death by a thousand fees.

And consumers are feeling it.

What used to be a quick, convenient indulgence has turned into a financial guessing game. You don’t really know what you’re paying until the very end of checkout and by then, you’re already committed. Fast-food has taken a page out of sporting and concert tickets. You’ve picked your meal. You’ve entered your address. You’re hungry. Your emotions are running high.

So, you click "submit" anyway. Even if you know you are willingly being ripped off.

That’s not an accident. That’s design.

The delivery apps and, increasingly, the restaurants themselves have mastered the art of friction pricing. Keep the upfront number low. Add the real costs later. Make it just annoying enough to notice but not annoying enough to cancel.

It works until it doesn’t. Because we’re now entering the era of fee fatigue and tip fatigue.

Consumers are starting to push back. They’re realizing that convenience is no longer a luxury. It’s a trap. That quick fast-food run is suddenly cheaper, faster and more predictable than navigating a maze of digital charges. And when that realization hits at scale, it becomes a problem.

And here’s where it gets even more interesting.

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These fees are technically legal. They’re disclosed somewhere in the process. But let’s be honest. If consumers don’t understand the true cost until the final screen, are we really talking about transparency?

Or just compliance? There’s a difference.

At some point, regulators may step in. We’ve already seen scrutiny around hidden fees in industries like airlines and ticketing. Food delivery could be next.

If enough consumers decide that the math doesn’t make sense, they’ll opt out. They’ll drive. They’ll pick up. They’ll cook at home. And suddenly, all those carefully engineered fees won’t matter because the customer is gone.

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Here’s the bottom line: this isn’t about fast-food. It’s about a broader shift in how companies price convenience in America.

We’re being conditioned to accept higher costs in smaller, less noticeable increments. A dollar here. Two dollars there. A "small order fee" that doesn’t feel so small when everything else is added in.

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And if you’re not paying attention, it adds up fast and, in part, why people are slowly falling behind.

So, the next time your $8 meal turns into $22, don’t just shrug it off.

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Ask yourself a simple question. Am I paying for the food or am I paying for the system?

Because in today’s economy, those are two very different things.

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Phone-free restaurants are trending across the US

Tue, 14 Apr 2026 07:18:53 -0400

You sit down for dinner. The menus arrive. And instead of everyone reaching for their phones, something different happens. People actually start talking. That is the whole point. Across the U.S., a growing number of bars and restaurants are asking customers to put their phones away. Some offer incentives. Others go further and lock devices in pouches. The goal stays the same. Create a space where people actually connect. This is not happening by accident. It reflects a broader shift in how people think about screens, attention and time together.

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COWBOY CHEF SAYS PHONES AND SCREENS AT DINNER ARE TEARING AMERICAN FAMILIES APART

Why phone-free restaurants are gaining popularity

The push toward phone-free spaces reflects a bigger change in how people think about technology. Research continues to link heavy smartphone use with lower attention spans, weaker memory and reduced social connection. As a result, schools, governments and businesses are rethinking when phones belong in the room. At the same time, daily habits show just how attached people have become. Recent data from Consumer Affairs shows Americans check their phones about 144 times a day and spend roughly 4.5 hours on them. That kind of constant interruption adds up. It changes how we experience meals, conversations and even live events. So people are starting to push back.

Who is driving the shift to phone-free dining

You might expect older generations to lead this shift. The opposite is happening. Gen Z is driving much of the change. A December 2025 survey from Talker Research found 63% of Gen Z say they intentionally disconnect from devices. Millennials follow at 57%. Generation X comes in at 42%, while baby boomers trail at 29%. That matters because Gen Z shapes culture, especially when it comes to social habits. When they decide something feels better offline, businesses notice. And businesses are adapting quickly.

Where phone-free restaurants are popping up

Phone-free policies are no longer rare. At least 11 states now have restaurants or bars experimenting with restrictions or incentives. Washington, D.C., leads with several venues, while others appear in Arizona, California, Illinois, Massachusetts, Tennessee, North Carolina, New York and Texas. Some places keep it simple. Put your phone away and enjoy the meal. Others take a stronger approach.

At a Charlotte cocktail bar called Antagonist, guests place their phones in locked pouches for about two hours. The idea is to remove the option entirely so people can focus on each other.

Meanwhile, upscale chain Delilah enforces a strict no phones, no posting policy across locations in cities like Dallas, Las Vegas, Los Angeles and Miami. The goal is privacy and atmosphere.

Even fast food is testing the concept. A Chick-fil-A location in Towson Place, Maryland, offers free ice cream to families who keep their phones off the table. Different approaches, same idea. Less screen time, more presence.

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What happens in phone-free restaurants

Something subtle shifts when phones are out of reach. People stay in conversations longer. Meals feel more intentional. Even simple activities like playing a game or sharing a story take on more weight. One diner described the experience as rare. No notifications, no pressure to document the moment, no distraction. Just time with another person. Food experts say phones can pull attention away from the dining experience itself. When that distraction disappears, people often leave feeling like something meaningful actually happened. That feeling is what keeps customers coming back.

What this means to you

You do not need to visit a phone-free bar to feel what this shift is about. It is already showing up in our everyday lives. Think about the last time you sat down for dinner. You check your phone for a second. Then a message pops up. Before you know it, the conversation pauses and the moment slips away. That is exactly what many people are starting to notice and question. Try putting your phone away for a meal, even at home. You may find the conversation lasts longer. Things feel a little slower in a good way. You walk away feeling like you were actually there, not half distracted. This is likely just the beginning. More places may start limiting phone use, especially where the experience matters most.

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Kurt's key takeaways

For years, phones have quietly taken over shared spaces. Restaurants, concerts and even small gatherings started to revolve around screens. Now the pendulum is swinging back. People are realizing that putting the phone down can change how a moment feels. It does not require a full digital detox. Sometimes it is just one meal, one conversation, one evening without distractions. That small shift can feel bigger than expected.

So here is the real question. When was the last time you had a meal where no one reached for their phone? Let us know by writing to us at Cyberguy.com.

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5 Tax Day food deals to score, from free treats to BOGO subs and more

Sun, 12 Apr 2026 16:14:15 -0400

With Tax Day approaching, restaurant chains are rolling out deals aimed at helping customers save on meals.

As households juggle paperwork, payments and deadlines, these limited-time promotions offer ways to cut costs during a typically busy time of year. From discounted menu items to app-based rewards and delivery perks, the offers provide relatively simple ways for diners to spend less without skipping a meal out.

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Here are five chains offering deals right now.

Subway

Subway is offering a buy-one, get-one (BOGO) deal on select footlong sandwiches through its app and online ordering platform through April 28, according to the company’s website. The offer is available to Subway Sub Club rewards members.

Offers may vary by location, but customers who order digitally can take advantage of the promotion to lower the overall cost per sandwich.

Grubhub

Grubhub is offering a range of tax-season promotions, including a chance for diners to receive credits tied to past delivery fees.

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From April 6 through April 15, customers can submit a receipt from a 2025 food delivery order for a chance to receive $20 in Grubhub credit as part of its "Fee Return" campaign, the company said in a press release.

The company is also promoting savings on current orders, including discounts on purchases over a certain amount and the elimination of delivery and service fees on qualifying orders of $50 or more.

Qdoba

Qdoba is offering a Tax Day promotion called "Guac Relief," aimed at giving customers additional savings beyond its standard pricing.

The chain said in a press release that rewards members can complete a short online survey through April 15 to receive a $5 reward toward a full-sized entrée. The credit will be issued later in the month and can be redeemed for a limited time.

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The promotion builds on Qdoba’s existing model, which already includes guacamole at no extra cost on certain customizable menu items.

Olive Garden

Olive Garden is offering its popular "Buy One, Take One" deal, now available at participating locations nationwide.

Starting at $14.99, guests can enjoy one entrée in the restaurant, such as fettuccine Alfredo, spaghetti with meat sauce or five-cheese ziti, and take home a second, chilled entrée at no additional cost, the website says.

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The dine-in meal also comes with unlimited soup or salad and the chain’s signature breadsticks.

Kona Ice

Kona Ice is helping customers cool off with a free treat as part of its annual "Chill Out Day."

On April 15, customers can visit participating Kona Ice trucks nationwide to receive a free shaved ice in any flavor.

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Offers, pricing and participation may vary by location, so customers are encouraged to check with individual restaurants or apps for details.

In-N-Out CEO says no to delivery and East Coast expansion: 'We won't compromise'

Thu, 09 Apr 2026 16:02:09 -0400

America's favorite burger chain isn't bowing to delivery trends and app-based ordering preferences any time soon.

In-N-Out Burger's chief executive officer recently said the California-based fast-food restaurant chain does not intend to offer online ordering or delivery.

The restaurants, which are mostly located on the West Coast and in the Southwest, are best known for their fresh, made-to-order burgers, upbeat employees and Bible verses printed on the packaging — a formula that's helped build a loyal fan base.

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In-N-Out CEO Lynsi Snyder-Ellingson made the remarks while speaking at Pepperdine University on March 31 when the moderator asked if the fast-food chain would introduce things like mobile order pickup and app ordering.

"We have, for sure, had that put in front of us — and the answer is no," Snyder-Ellingson said.

"The main reason is part of what makes In-N-Out and the experience so special — [it's] the interaction and the customer service that we're able to give, the smile, the greeting, just that warmth and feeling, that culture."

The CEO added, "And so, the mobile ordering will definitely take a piece of that away and there's also the freshness factor."

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Snyder-Ellingson, 43, also said she doesn't see In-N-Out "being on the East Coast in my lifetime.

"We won't compromise on quality just to expand," she said.

In-N-Out's branding is "intentional and central to its strategy," said Amore Philip, a public relations strategist based in New York.

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Philip told Fox News Digital that In-N-Out's in-person experience, atmosphere and fresh food are all qualities that delivery services might compromise. (She is not affiliated with the brand.)

"Brands with strong followings do not need to be available everywhere. they create destinations," she said. "In-N-Out has fostered loyalty through scarcity and consistency, achieving more than most brands that rely on widespread convenience."

Philip added, "This approach is not nostalgia, but deliberate positioning."

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There's something "psychologically powerful" about the In-N-Out ordering experience, said Jonathan Alpert, a psychotherapist based in New York City.

Alpert told Fox News Digital the chain's consistency "builds loyalty over time."

"There's also something to the fact that not everything should be instantly available," he noted. "When people have to seek something out, it can feel more special and more tied to habit, ritual and even identity."

Alpert said it's about more than just people ordering lunch.

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"For a lot of customers, going to In-N-Out is part of the experience people have come to associate with the brand," he said.

Fox News Digital reached out to In-N-Out for comment.

Fast-food chain Chick-fil-A retreats from decade-old egg pledge as bird flu hits supply

Wed, 08 Apr 2026 10:11:49 -0400

Nearly a decade after making a high-profile food sourcing pledge, Chick-fil-A says it may not meet its own deadline.

The chain may fall short of its promise to consumers to switch to 100% cage-free eggs by the end of 2026 — citing ongoing industry challenges and the impact of bird flu, according to its website.

The Atlanta-based fast-food chain announced the goal in 2016, saying it would source only cage-free eggs within a decade as part of a broader push toward "transparent and responsible sourcing," according to a company news release at the time.

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"In 2016, Chick-fil-A communicated we would source only 100% cage-free eggs by 2026," the company website now states.

"Currently, our ability to meet this commitment in the stated time frame is uncertain due to numerous industry dynamics and the significant impact the bird flu has had over the past several months and continues to have on our industry."

The company did not disclose what percentage of its eggs are currently cage-free — but it did say its suppliers must meet its "strict quality standards" and that it complies with state laws requiring cage-free sourcing.

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When reached by Fox News Digital, Chick-fil-A declined to provide any additional comment beyond its existing website statement.

At least nine states, including California, Massachusetts and Colorado, currently require eggs sold within their borders to come from cage-free hens.

The fast-food chain pointed to avian influenza as a key obstacle, an issue that has disrupted egg supply across the country in recent years.

Some industry data, however, suggests cage-free farms may have been less affected, with more losses occurring among birds raised in cages, according to Tasting Table.

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Meanwhile, cage-free eggs have become more widely available in the U.S. over the past decade, with nearly half of the nation's egg-laying hens raised cage-free as of 2025.

Other major restaurant chains, including McDonald's and Starbucks, have already completed their transitions to 100% cage-free eggs, according to reports.

Several other casual dining brands and fast-food competitors have also met similar commitments.

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Cost differences between conventional and cage-free eggs have also narrowed as supply has grown, with cage-free eggs averaging only slightly higher prices per egg, according to Tasting Table.

Animal welfare advocates have long pushed for cage-free eggs as a baseline, but the label still doesn't mean chickens go outdoors or have significantly more space, unlike higher standards such as pasture-raised foods.

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Chick-fil-A maintains that it continues to prioritize animal welfare through its broader supplier requirements.

The company says its chicken suppliers must adhere to detailed standards, including climate-controlled environments, access to food and water, and third-party audits to ensure compliance, according to its website.

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"We are constantly evaluating our policies and seeking to ensure our policy best reflects what is best both for our guests and animal well-being," the company states.

Travis Kelce and Patrick Mahomes' steakhouse blasted over $650 dinner: 'The worst'

Tue, 07 Apr 2026 12:54:08 -0400

Kansas City Chiefs stars Travis Kelce and Patrick Mahomes are drawing attention over their upscale steakhouse, 1587 Prime, following a viral TikTok review that criticized the restaurant.

One woman described having a $650 dinner at the Kansas City-based venue — which opened in September 2025 and has attracted high-profile guests, including Taylor Swift, who's engaged to Kelce.

The woman called it, in her view, "the worst fine-dining experience I've ever had."

Her comments, however, are in stark contrast to others who said they had very positive experiences at the venue.

TikTok user Nicole Rose, who posts under the handle @knicnacks, shared a video in mid-March that has since garnered more than 600,000 views.

In the video, she listed a series of complaints, beginning with what she said was slow drink service and some confusion over the restaurant's tableside martini cart.

"Starting off, it took us 45 minutes to get a martini," she said. She added that the $33 drink arrived without the server walking them through the tableside experience.

The customer claimed the service lacked attentiveness throughout the evening — and that the staff failed to explain elements of the dining experience.

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"You couldn't find the server to save your life," she said.

She also took aim at the food.

"The fried chicken arrived before our drinks did, and it honestly was not good. It was not worth the $25," she said.

She also claimed the $15 steak sauces were forgotten, and that her friend had finished most of his steak by the time the sauces were brought to their table.

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"My $100 steak was incorrectly cooked," she added.

Despite that harsh criticism, the TikToker did point out a few positives.

"Broccolini — actually that was the best thing we ordered," she said.

The mashed potatoes and the Parker House rolls were also good, she said.

Still, she said that, overall, the experience didn't justify the hefty price tag.

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"The fastest thing our server did was pull out the bill — the $650 bill," she said.

Rose contrasted her experience with a visit to Gibson's Steakhouse in Chicago — which she praised for what she called attentive service and a more polished dining experience.

"They walk you through the entire menu, including showing you the cuts," she said — and urged Kelce and Mahomes themselves to "go to Gibson's and see what they're doing and do that."

She added she was especially disappointed because the special night out included a friend who was about to leave for military service.

Fox News Digital reached out to Rose, as well as to representatives for Kelce and Mahomes and 1587 Prime, for comment.

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The video has drawn notable attention online.

Some commenters also questioned pricing, including one user who wrote, "A $33 martini in Missouri?!?"

Another commenter described the restaurant as a "tourist trap," while others suggested expectations may be influenced by the celebrity ownership.

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Rose's review aligns with earlier criticism from restaurant critic Liz Cook, who described the experience as underwhelming and characterized it as a "child-like idea of luxury," she wrote in Defector.

However, not all feedback has been negative. A Business Insider review from October said an $800 dinner "did not disappoint" — praising the steakhouse's "luxurious" atmosphere and attention to detail.

On Rose's video, someone else said he or she had been to the football legends' hot spot twice.

"Both times [it] was great," the person said. "I'm sorry your server failed you."

1587 Prime currently holds a 4.3 overall rating on Google, indicating generally positive customer feedback.

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The restaurant has also faced a separate trademark dispute over its name, according to reports.

Kelce and Mahomes have turned their on-field chemistry into other business ventures, including investing together in Chicken N Pickle and the Formula 1 team Alpine Racing LTD.

Red Lobster's push for cheap deals may be backfiring, say experts, as losses pile up

Tue, 07 Apr 2026 08:00:41 -0400

Red Lobster's push to lure diners with cheap deals may be backfiring, with one retail expert warning the strategy could be attracting the wrong customer as losses continue to mount.

The Florida-based seafood chain — which filed for bankruptcy in 2024 — has leaned heavily on promotions like seafood boils and $20 lobster rolls to drive traffic.

While the discounts have generated buzz and helped lift sales, they have not been enough to offset deeper financial challenges, according to a Bloomberg report.

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The company has lost money in four of the past five quarters and may need tens of millions in additional funding to stay afloat, Bloomberg reported, citing sources.

Sales rose 12.5% in February, with monthly revenue improving year over year, but those gains have not been enough to offset ongoing losses, according to the report.

A major issue is Red Lobster's costly long-term leases, which CEO Damola Adamolekun called the "most important structural piece" the company is working through as part of its turnaround.

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At the same time, Red Lobster is also bringing back its fixed-price, all-you-can-eat "endless shrimp" deal, as FOX Business reported recently — a move that sparked debate on social media.

"Endless shrimp returns, the exact thing that bankrupted them last time," one user wrote.

"History repeating or redemption arc? Either way, I'm eating good tonight."

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"They went bankrupt doing it, took a break to 'think about it' and chose violence again," another user chimed in.

Others pushed back on the idea that the promotion caused the bankruptcy.

"Private equity brought them to bankruptcy," one person wrote.

"They sold the land the restaurants were on."

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Another said, "If you think endless shrimp is what tanked Red Lobster, you have a child's understanding of how these businesses operate."

Red Lobster's reliance on discounts may be part of the problem, said Bob Phibbs, a retail consultant in New York.

Phibbs said heavy promotions can become "unsustainable" and attract lower-spending customers.

"When your main calling card is 'look how cheap we are,' you end up attracting a certain shopper," Phibbs told Fox News Digital.

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"You can attract that shopper, but you have to have an upper end to balance it," he added.

Phibbs pointed to higher-margin items such as desserts and bar offerings as ways to offset deep discounts.

"[If] the margin-killing promotions become the main items sold, [it's] unsustainable," he said.

"For Red Lobster to move ahead, they need to renovate their aging locations, have a new service level and attract the more profitable customer."

Phibbs added, "I think Adamolekun is on the right track, but will the market allow him time to get that new consumer?"

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Fox News Digital reached out to Red Lobster for comment.

"We're always paying attention to what our guests are asking for," a spokesperson for Red Lobster previously told FOX Business. "We're grateful for the enthusiasm and encourage guests to keep sharing their feedback with us. We're listening."

Starbucks to prompt more tipping on card payments, fueling 'tip creep' backlash

Mon, 06 Apr 2026 12:22:48 -0400

Starbucks is revamping its tipping system in a major way, the company announced recently, including expanding the tipping options.

The Seattle-based company said Thursday that baristas will be able to receive tips on more credit and debit card transactions, according to Reuters.

While customers can already tip in-app and in stores, Starbucks is expanding tipping to more credit and debit card transactions, including when customers use the app to pay in-store.

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The coffee giant is also rolling out a new bonus structure allowing baristas and shift supervisors to earn up to $1,200 annually on top of their base pay.

The bonus structure, based on customer service targets and sales, will take effect in July.

Also, employees will be paid weekly starting in August, a move the company said is in response to barista feedback.

In a statement obtained by Reuters, Workers United, the union that represents some Starbucks employees, said the move was "clearly a reaction to our organizing and demands for higher take-home pay for baristas."

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The union also said that bonuses and tips are "largely out of baristas' control."

Starbucks has said baristas — in a fast-paced, customer-facing role that often involves high order volumes — average around $30 an hour when pay and benefits are combined.

Customers "should absolutely expect to see more frequent tipping prompts," said Amore Philip, a public relations strategist based in New York.

"What's happening here is part of a broader shift in consumer culture often referred to as 'tip creep,' where tipping is expanding into spaces that traditionally didn't require it," she told Fox News Digital.

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"For customers, that can create a sense of pressure or even confusion to where consumers may be tipping for service, convenience or simply because the system is prompting you to."

The move is strategic for Starbucks — as higher tips and bonuses could improve morale and translate to better service, Philip said.

"The tension is really about balance," she added. "Consumers are becoming more aware of how often they're being asked to tip, [but] if the experience feels elevated, including faster service, better interactions … customers may be more willing to participate."

The new tipping move is "an easy way for Starbucks to avoid raising prices directly," said Ted Jenkin, managing partner at Exit Wealth Advisors in Georgia.

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"Who wants to give a tip before you even get your latte?" he said to Fox News Digital.

"That defeats the whole idea of a tip."

Fox News Digital reached out to Starbucks for comment.

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Reuters contributed reporting.

Three people hospitalized after city bus crashes into popular DC restaurant: officials

Sat, 04 Apr 2026 15:28:56 -0400

A city bus crashed into a popular Washington, D.C., restaurant Saturday morning, smashing into the empty dining room and sending three people to the hospital.

D.C. Fire and EMS crews responded to 7th and Q streets NW after a crash involving a bus and another vehicle, according to the D.C. Fire and EMS Department.

The Washington Metropolitan Area Transit Authority (WMATA) Metrobus crashed into the dining room of the Ambar Restaurant in the Shaw neighborhood, breaching the building and coming to rest inside, which was unoccupied at the time, FOX 5 reported.

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"Crash with vehicle into a building 7th & Q Sts MW. Bus into unoccupied restaurant," the department wrote on X.

Four people were evaluated after the accident, and three adult women were transported to a hospital with minor injuries, officials said.

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Firefighters secured utilities and searched the building while a specialized collapse team was deployed to assess the building’s stability.

Officials later said the bus had been removed from the building, with no major structural damage reported. Fire crews determined no shoring was needed and began clearing the scene.

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Authorities have not released details on what caused the crash.

It remains unclear how many people were on the bus at the time of the incident.

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Ambar in D.C.’s Shaw neighborhood is a Michelin-recognized Balkan restaurant known for its popular unlimited brunch and dinner service, according to its website.

The WMATA and D.C. Fire and EMS Department did not immediately respond to Fox News Digital's request for comment.

Restaurants warn tipped wage changes could raise prices, cut jobs, reshape dining experience

Thu, 02 Apr 2026 10:42:55 -0400

The restaurant industry in a major city is pushing back hard on a key issue.

Mayor Brandon Johnson of Chicago last week vetoed a City Council effort to freeze the city's tipped wage system — and leaders in the restaurant sector are warning the decision could lead to job losses, higher prices and lasting damage to one of its most visible economic indicators.

Gina Barge-Farmer, who owns Chicago's Wax Vinyl Bar and Ramen Shop with her husband, said the tip credit system supports the traditional full-service dining model.

"The tip credit is the reason full-service restaurants exist as they do," she told Fox News Digital. "It's what allows a server to earn real money and a guest to have a real experience — not a number on a screen and a counter to pick up from."

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Without it, she warned, the math quickly breaks down.

"Prices go up, service thins out or both," she said, noting that customers are unlikely to absorb higher costs without changing their behavior.

"They go out less often, which is not just one restaurant losing a table here and there," she said. "That's an entire dining ecosystem gradually contracting."

Supporters argue the model sustains full-service dining and higher earning potential for workers — while critics say it leaves wages too dependent on tips.

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Industry leaders say the mayor's move ignores economic realities already facing restaurants.

"Every restaurant worker is already mandated by law to make the minimum wage in Chicago and across Illinois. This veto is completely misguided," Sam Toia, president and CEO of the Illinois Restaurant Association, told Fox News Digital in a statement.

"It will eliminate jobs, reduce take-home pay for restaurant workers and cause irreparable damage to the vibrant restaurant industry in each of Chicago's 77 communities."

Toia and others had supported the council's effort to halt the phase out of the tip credit, arguing it would give restaurants time to adjust amid rising costs.

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Mike Whatley, vice president of state affairs and grassroots advocacy for the Washington, D.C.-based National Restaurant Association, told Fox News Digital that the City Council's earlier vote to stop the process "continues the national bipartisan momentum in support of the tip wage."

Said Whatley in a statement, "We are disappointed that Mayor Brandon Johnson is threatening to continue the policy that is causing his city so much pain."

Johnson said at a news conference last week that his veto "is really about us keeping our commitment to working people," FOX 32 in Chicago reported.

He also said he was proud "to stand here to resist every single attempt to undermine workers in this city," Chicago's PBS affiliate WTTW reported.

Fox News Digital reached out to the mayor's office for further comment.

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Chicago passed the One Fair Wage ordinance in 2023, designed to eliminate the tipped wage structure gradually until it matches the city's full minimum wage by 2028.

The city's current minimum wage is $12.62. It's set to increase to the city minimum of $16.60 by 2028, FOX 32 reported.

Raise the Floor Alliance, a Chicago nonprofit that advocates for lower-wage workers, said in a March 18 news release that keeping the sub-minimum wage "sets a dangerous precedent that when labor groups come to the table and make good-faith compromises with business groups — including a gradual phase-out plan — corporate interests will take advantage and renege on their word."

Barge-Farmer, the restaurant owner, said restaurants operate on thin margins with little room to absorb sudden labor cost increases.

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"When labor costs rise significantly, something gives — shifts get cut, roles get eliminated or the entire model gets reconsidered," she said.

Most tipped employees aren't asking for a change, Barge-Farmer said.

"Some hear 'higher minimum wage' and think it sounds like a win, and honestly, on the surface, it does," she said.

"But the people who are truly great at this job — the ones who hustle, remember names, build regulars and carry a section like it's their own small business — chose this system precisely because it rewards that kind of effort. They're betting on themselves."

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She also said top performers could wind up earning less under a higher base-wage model.

"Wage floors don't always lift everyone up. More often, they compress the ceiling," she said.

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It will take 34 votes for the City Council to override Johnson's veto, WTTW reported.

That effort is expected to take place April 15.

Small-town diner produces 5th lottery winner in 2 years as customer hits $2M jackpot

Tue, 31 Mar 2026 18:36:52 -0400

A diner known for its streak of lottery luck has once again served up a big winner.

The Massachusetts State Lottery announced last week that a $2 million Powerball ticket was sold at the Old South Diner in Nantucket, Massachusetts — marking the fifth million-dollar prize linked to the location in just two years.

The winning ticket belonged to Mary Haley, a longtime Nantucket resident, news outlet Nantucket Current reported.

MICHIGAN WOMAN WINS $100K POWERBALL JACKPOT USING CHATGPT TO PICK NUMBERS

"It’s very exciting to have a local resident win," Haley told the outlet.

The victorious numbers for the drawing were 7, 21, 55, 56 and 64 — with a Powerball of 26 and a 4X Power Play.

Old South Diner has become a lucky spot for lottery players on the island.

The location is one of the top-performing lottery retailers in Massachusetts — ranking in the top 10% statewide, the Current noted.

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Since its streak of big wins began in March 2024, lottery sales at the diner have surged by 37%, increasing its share of the local market, the outlet said.

The run of luck started when a $1 million scratch ticket was sold there in March 2024, followed by a $2 million winner in June and another $1 million prize in August of the same year.

Fox News Digital reached out to Mary Haley and the diner for comment.

"The more tickets a store sells, the more likely they are to have a big winner," Rachel Guerra, the Massachusetts Lottery's deputy director of communications, told the Current.

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Fox News Digital previously reported on people winning lotteries by using ChatGPT.

In September, Tammy Carvey, 45, of Wyandotte, Michigan, won a Powerball jackpot of $100,000.

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"Tammy Carvey turned artificial intelligence into a real-life win when she won a $100,000 Powerball prize with a set of numbers generated by ChatGPT!" Michigan Lottery said in an X post.

Carvey is not the first to win the lottery by using ChatGPT.

Carrie Edwards, a grandmother from Midlothian, Virginia, won $150,000 in September 2025. Her Power Play option ultimately tripled her $50,000 winnings to $150,000.

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Edwards donated her entire Powerball prize to the Association for Frontotemporal Degeneration, Shalom Farms and the Navy-Marine Corps Relief Society.

Bonny Chu and Deirdre Bardolf, both of Fox News Digital, contributed reporting.

Restaurant forced to scrap 'stinky tofu' after complaints about its strong odor

Mon, 30 Mar 2026 17:10:12 -0400

A Taiwanese restaurant in California recently pulled one of its signature dishes after complaints about odor.

Golden Leaf, a restaurant in San Gabriel in Los Angeles County, has taken stinky tofu off its menu, according to the Los Angeles Times.

The establishment received violation notices and citations tied to the smell of the fermented dish, which is usually soaked in a brine of fermented milk, vegetables, herbs and spices.

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The publication compared the scent of stinky tofu to "gym socks soaked in pickle brine left out in the sun for a week or two."

Restaurant owner David Liao told the outlet the scent of stinky tofu in Taiwanese night markets "is an invitation to community and tradition."

"[It] is a cherished taste of home and a source of cultural pride," he said.

The first smell complaint came in the fall of 2017, when a neighbor began calling the city, the LA Times said.

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"She said she could smell the stinky tofu, but we and other customers couldn't smell it," Liao said.

"If our commercial neighbors complained to us that it's affecting their business, then we would understand," he added. "But no one ever has."

Liao, who took over the restaurant from his parents, decided to bring the dish back in 2025 — but the neighbor started calling again.

"Keeping this unofficial national dish alive is crucial," Liao emphasized. "For our customers, this isn't just another menu item. It's a connection to their roots."

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One of the code violations referenced an "obnoxious or adverse odor that can be detected beyond the boundary of the lot occupied by that use," per the LA Times.

Liao estimated that the stinky tofu represented 10% to 20% of the restaurant's total revenue — making the decision to take it off the menu difficult.

The restaurant looked into installing a new filtration system, but the cost — upwards of $100,000 — was prohibitive, Liao said.

San Gabriel City Council Member John Wu told the Times that he met Liao and has spoken with him about the violation notices.

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"We don't stop people from selling dishes because they are smelly, but they should keep the smells inside the unit," he said.

Wu admitted that it's "subjective" and that "people feel differently about different smells."

He added, however, that "we have many restaurants selling stinky tofu, but this is so far the only restaurant where we have those complaints from residents."

Wu added that he hopes Liao "can start selling the dish again. … We hope the money he spends on a filtration machine will be worth it for him, but we can only offer that this might be a good solution and hope he gets a good result."

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Wu did not immediately respond to a request for comment from Fox News Digital.

Liao told Fox News Digital he was "grateful" the story was being told, adding, "We know we're not alone."

"No small business should have to fight this hard to cook their own culture's food, and we hope this opens up a larger, constructive conversation about how we protect and celebrate that," Liao said.

"Dishes like stinky tofu have been at the heart of Taiwanese culture for centuries, and they deserve a place at the table."

The smell of stinky tofu "reminds me of an old gym sock," said Adam Yee, a North Carolina-based food scientist.

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Yee, a California native, told Fox News Digital that, like blue cheese and kimchi, "people love its strong flavor and pungentness."

He also said, "Stinky tofu is for the adventurous eater. If you like tofu, it's worth a try, as I think it shows a really unique way of processing tofu."

Move over, New York and Chicago — one Midwest pizza style is taking over

Sat, 28 Mar 2026 10:00:08 -0400

Pizza lovers often flock to New York and Chicago — but one Midwest city is carving out its own place on the map as it gains national attention for its unique pizza style.

Ohio's state capital, Columbus, is home to a distinct type of pizza known as Columbus-style pizza.

The regional specialty features a thin crust, a slightly sweet tomato sauce and loads of cheese — provolone-and-mozzarella or just provolone.

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The pizza is also packed with edge-to-edge toppings, often pepperoni — and is baked into a round pie with little to no exposed crust.

Columbus-style pizza is cut tavern style, into squares and rectangles rather than slices, making it easy to share and popular in group settings.

It's somewhat similar to St. Louis-style pizza, though Gateway City pizza has a cracker-like crust and signature Provel cheese that sets it apart.

The Columbus favorite dates back to the mid-20th century, as the style began to take shape in local restaurants, according to CBUS Today.

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The local outlet credited brothers Dan and Jimmy Massucci, who opened Romeo's Italian Restaurant and Massey's Pizza in 1949, with helping to shape the style and popularize it across Columbus.

A distinct characteristic of Columbus-style pizza is that it doesn't have a "dough ring," said Kevin King, the CEO and president of Donatos Pizza in Columbus.

"We make sure the sauce, cheese and toppings cover the entire surface of the pizza," he told Fox News Digital.

"We are even known for putting 100 pieces of pepperoni on our large pizzas."

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Donatos was founded in 1963 and has helped "grow and popularize Columbus-style pizza," the CEO noted. It's become one of the city's most recognizable pizza brands.

The brand uses smoked Wisconsin-made provolone to give it a "sharper flavor profile" that distinguishes it from other regional styles.

The pizza's unique characteristics are helping Columbus to gain national recognition as "one of the best pizza destinations," King said, as the city continues to build its reputation among food lovers.

King cited a recent study that found Columbus was the fourth most pizza-obsessed city in the world, ahead of Chicago and Rome. Publications such as USA Today and Eater have said Columbus is one of the best pizza cities in the country.

"Donatos Pizza hopes to spread the word across the country by providing consistently high-quality pizza in all our locations across 28 states," he said.

The executive also credited the pizza's enduring popularity to tradition and consistency in preparation.

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"Our founder, Jim Grote, is an innovator at heart," he noted. "He set out to create pizza equipment that would always provide customers with a consistent pizza experience."

For example, Donatos has created machines that provide "the right amount of sauce and the optimal sliced pepperoni," to help the pizzas stay consistent, he said.

If pepperoni doesn't interest some customers, King said Columbus-style goes beyond traditional toppings with more experimental options.

"You can find a plethora of different combinations of toppings — and even sauces — on Columbus-style pizza," he said.

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"Donatos recently released a line of white sauce pizzas with the creamy parm sauce as the base … [and the] hot honey trend on pizza has been proliferated with Columbus-style pizzas as well."

Restaurants may be quietly inflating your tip — and diners are starting to notice

Fri, 27 Mar 2026 08:00:48 -0400

Restaurants have long relied on social etiquette to guide the way people tip.

But as digital payment systems increasingly suggest gratuities automatically, a new debate is emerging: Should those tips be calculated before or after tax?

The question has drawn attention following controversy at a Dave & Buster's location, where suggested tips were reportedly applied to the post-tax total. Fox News Digital reached out to the Texas-based company for comment.

While the incident sparked online backlash, restaurant operators and etiquette experts say the issue goes far beyond any single brand.

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Two restaurant owners said tips should be calculated on the pre-tax amount — and not the total bill.

"Post-tax would be double-dipping," Vicki Parmelee, owner of Jumby Bay Island Grill in Jupiter, Florida, told Fox News Digital.

Derek Simms, who operates multiple restaurants in Frisco, Texas, said a tip "should be on the subtotal."

Adding a tip on top of tax can inflate the final bill in ways diners are increasingly noticing, Simms said.

BARTENDERS SAY ONE COMMON REQUEST COSTS THEM TIPS — AND SOME CUSTOMERS HAVE NO IDEA

"A lot of people are starting to do that now," he told Fox News Digital. "They're starting to add it up like, 'Hey, that didn't feel right.'"

It can also carry real consequences for restaurants.

"And that's ultimately what matters, because the customer feels frauded. And when the customer feels frauded, you're going to lose business," Simms said.

"They're not going to come back to you. … Having people come back to you is the lifeblood of the restaurant."

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The recent controversy also reignited the greater debate about tipping culture in general.

"Tipping is a gift — and while it is proper etiquette to always tip, it is not mandatory," Lisa Burdette, founder and owner of the Dallas School of Etiquette in Texas, told Fox News Digital. "It is simply the right thing to do."

Gratuities should reflect "effort, attitude and service" and not be treated as an automatic charge, Burdette said.

She recommended 15% to 20% for good service and 25% to 30% for exceptional service, "pre-tax."

"Tipping is a discretionary bonus for good service and is not a mandatory right," she said.

The rise of point-of-sale (POS) systems has complicated those traditional norms.

AMERICA'S BIGGEST TIPPERS REVEALED: THE 5 MOST AND LEAST 'GENEROUS' STATES

Many platforms now present suggested tip amounts — often at higher percentages than in the past — and customers may not always realize how those figures are calculated.

"They have crept up," said Parmelee. "Eighteen percent used to be an industry standard good tip. Now I see the majority of restaurant-goers never tip below 20%."

Some restaurants, including hers, avoid the issue by removing suggested tips entirely.

"We have opted out of including 'suggested tip' amounts on our guest receipts," she said. "We are of the old-school mindset when it comes to tipping. It should be earned and never expected."

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Customers need to be "a little more self-confident" about the tip they leave, Simms said, especially if the service is underwhelming.

"'You know what? I'm not going to complain about it. I'm just going to give them less of a tip,'" Simms said. "'They didn't do a great job. It wasn't awful, wasn't great, so I'm going to give them what's due — 10%, 12%.' You can do that. It's optional, right? You don't have to give the tip. It's expected, but it's 100% optional. They can give zero tip."

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Operators have full control over how a restaurant's payment systems are configured, Parmelee said.

"It is very easy to change and to set the percentage calculations on our POS system," she said. "I know that any restaurant operator could call POS tech support to have it done for them."

Diners also tend to rely heavily on the technology in front of them, Parmelee added.

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"But we should truly make the effort and do the math in your head or use your cellphone calculator," she said.

Awareness is key — especially as payment systems evolve, Burdette said.

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"Be mindful when you see a preset tip in a restaurant, pay attention to the blank line on the receipt and do not tip twice," Burdette said.

As tipping practices continue to shift, transparency matters, Parmelee and Simms agreed.

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Whether calculated by hand or suggested on a screen, how a tip is determined can shape not only the final bill — but also the trust between restaurants and their customers.

Bars could stay open until near dawn in key state for America 250 as 'noise' warnings surface

Thu, 26 Mar 2026 19:56:39 -0400

Ahead of the nationwide celebrations of America’s 250th birthday, one state is ensuring there's plenty of time to party.

Pennsylvania Senate Bill 1218 would allow bar owners to stay open and serve alcohol until 4 a.m. — two hours beyond the current cutoff — for a 40-day period.

Businesses can apply for a "Philadelphia 250 permit" by paying a $500 fee. If approved, the permit grants those businesses the right to have extended hours from June 11 through July 20.

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The bill describes "providing for Philadelphia 250 permits and further providing for special sporting event permits for public venue licensees; and, in distilleries, wineries, bonded warehouses, bailees for hire and transporters for hire, further providing for limited distilleries and distilleries."

State Sen. Vincent Hughes said in a statement to Fox News Digital the bill "will support our local businesses during America 250 celebrations in Philadelphia."

"As the city prepares for a historic influx of visitors from around the country and world this year, we must ensure our local businesses feel the full economic impact of this momentous occasion," Hughes added.

"I’m pleased the Senate voted 49-1 on a bill that provides both opportunities and safeguards as we host fans from across the globe in June and July, while prioritizing our local small businesses and public safety."

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While the bipartisan bill passed the House, 176-23, and is ready to be signed into law by Pennsylvania Gov. Josh Shapiro, some members raised a few concerns.

"When FIFA comes to town, Philadelphia will be on the world stage," state Rep. MaryLouise Isaacson, a Democrat, wrote on X.

"Unfortunately, a proposed 40-day extension allowing additional hours for bars to sell alcohol could bring noise to otherwise quiet neighborhoods," she added.

"I welcome the event, but not the extension as it currently stands."

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Philadelphia will be hosting six FIFA World Cup matches with the first game set for Sunday, June 14, at Lincoln Financial Field.

The World Cup is expected to bring in $770 million to the Keystone State.

Philadelphia restaurateur Teddy Sourias owns various bars in the city.

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He told the Philly Voice the occasion presents a unique opportunity.

"Uptown Beer Garden is set up just for that because we have essentially built a mobile jumbotron for outside," Sourias said.

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"There's TVs everywhere. ... We'll get creative, if this all works out, to push it at each location."

Fast-food shocker: Texas chain beats McDonald's, Burger King on value

Tue, 24 Mar 2026 06:00:09 -0400

A Texas-based fast-food chain is home to the best value burger in America, according to new data from online lender NetCredit.

Whataburger's classic Whataburger has the biggest patty among 14 major American burger chains and represents the best overall value at $1.66 per ounce of meat, the study revealed.

NetCredit's methodology calculated the national average price per ounce of single-patty cheeseburgers and medium or regular fries at the nation's 14 largest burger chains.

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The study compares portion sizes, calories and protein, analyzing published nutrition data and using home kitchen scales to weigh patties and fries.

Here are the 14 best value burgers and chains, per the study.

1. Whataburger ($1.66) from Whataburger

2. Cheeseburger ($1.91) from McDonald's

3. All-American Smash ($1.96) from Smashburger

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4. Cheeseburger ($1.99) from Burger King

5. Dave's Single Cheeseburger ($2.21) from Wendy's

6. Deluxe Single ($2.22) from Culver's

7. Cheeseburger ($2.27) from Shake Shack

8. Original Cheeseburger ($2.38) from Dairy Queen

9. Big Cheeseburger ($2.39) from Carl's Jr.

10. Jr. Jack Cheeseburger ($2.45) from Jack in the Box

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11. Sonic Cheeseburger ($2.46) from Sonic

12. Cheeseburger ($2.91) from In-N-Out Burger

13. Cheeseburger ($3.13) from A&W

14. Little Cheeseburger ($3.59) from Five Guys

"Whataburger's signature sandwich weighs 3.56 ounces and costs $5.92, making it bigger and more expensive than the regular burgers at nearly every U.S. major chain," NetCredit wrote.

"But at $1.66 per ounce of meat, the Whataburger is the best value major chain burger in the land."

Josh Cooper, a competitive chef, award-winning barbecue pitmaster and former contestant on "MasterChef," told Fox News Digital he's not surprised Whataburger took the crown.

"Whataburger is probably Texas' No. 1 export," he joked.

Cooper, who owns Cooper's Next Level BBQ in Tallahassee, Florida, called Whataburger's cheeseburger "larger than normal fast-food burgers," which he partly attributed to its value-based recognition.

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Also, "the fact that it doesn't feel like a fast-food burger — it feels like a burger you might get at a restaurant — I think that's part of the reason why it won the best value," Cooper said.

McDonald's classic cheeseburger came in second to Whataburger in overall value, despite having the thinnest patty, because the price is so low.

Weighing just 1.06 ounces, the McDonald's cheeseburger checks in at $1.91 per ounce, or about $2.02 per burger, NetCredit said.

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"A cheap, cheap burger makes sense for a lot of folks," Cooper said.

"But I might argue that you're really paying for bun instead of burger, and you're getting a really small piece of meat. At the end of the day, you're getting mostly carbs and bread."

He also praised Whataburger for its fresh, "never-frozen" patties.

"I love a McDonald's burger like the next guy as well," Cooper said. "But Whataburger, I think, just stands alone when it comes to value."

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Debbie Stroud, president and CEO of Whataburger, told Fox News Digital, "We're so excited here at Whataburger to see this recognition for value — because to us, we know that value means more than price. It's about generous portions, quality ingredients and a made-to-order experience that's worth every bite. That's what keeps our most loyal customers coming back and invites new guests to discover the difference."

Fox News Digital also reached out to McDonald's for comment.

The All-American Smash from Smashburger, which ranks No. 3 overall, has the most protein — 15.7 grams per 100 grams of burger, according to the study.

Burger King and Wendy's rounded out the top five with their standard single-patty cheeseburgers.

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"We're certainly not eating as much beef as we have in the past," Cooper said. "We're eating a lot more chicken these days just because of the costs associated with all that — and I'm sure Americans are making that decision everywhere."

These types of studies, Cooper said, can better help Americans "make those educated decisions on where you're going to shop and spend your hard-earned money."

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"This is just another tool in the toolbox to make those decisions," he said.

No tips, worse service? Restaurant owners warn trend is 'degrading' dining experience

Mon, 23 Mar 2026 06:00:22 -0400

As more restaurants experiment with eliminating tips, the idea of a no-tip dining model is gaining traction — but not without resistance from some industry professionals who fear it could drag down service.

The shift is a response to growing frustration among diners. Hidden fees, service charges and inflated gratuities have left many customers feeling blindsided when the check arrives.

For some operators, a no-tip system offers a clearer alternative.

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"There are two categories of reasons — one for the guest experience, one for the staff," Joseph Magidow, chef and owner of La Cigale in San Francisco, told Fox News Digital.

His restaurant, which opened last year, has adopted a no-tip model.

"Diners have broadly lost patience with mandatory fees and surcharges being added to their bill at the end of the meal," Magidow said.

Instead, Magidow said his restaurant builds labor costs directly into menu prices, creating what he describes as a more transparent experience.

AMERICA'S BIGGEST TIPPERS REVEALED: THE 5 MOST AND LEAST 'GENEROUS' STATES

"By offering a fully inclusive pricing model, our guests do not get an unpleasant surprise after their experience dining with us," he said.

The model also aims to address income instability among workers.

"For staff, the tipped model creates a raft of unpredictability and perverse incentives," Magidow said.

Now, "by paying them a flat hourly wage — the cost of which is baked into our prices — they are no longer showing up to work every day not knowing whether they will earn enough to make rent this month."

But other restaurant owners say that vision clashes with economic reality.

Derek Simms, who operates multiple restaurants in Frisco, Texas, said he believes the traditional tipping system works — particularly for servers, who can average $40 to $60 per hour.

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By contrast, kitchen staff typically earn far less, he added — complicating efforts to restructure pay across the board.

"The cooks don't have access to the tips," Simms said, adding that it's a "misleading narrative" that servers are "getting paid less, because they're not."

Simms, who worked in California before moving to Texas, said eliminating tips would force restaurants to raise wages in a way that most business models can't sustain.

"If you hire everybody at $15 or $20 an hour … the restaurant loses all their profit and will eventually close down," Simms said.

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To stay afloat, restaurants would be forced to either cut staff or lower service standards, he said.

Simms said he expects "service levels to go way down" in California, where La Cigale and other restaurants are using a no-tip model.

Michelle Korsmo, president and CEO of the National Restaurant Association in Washington, D.C., said research shows that tipped servers earn a median of $27 per hour, "and that earning potential is a major reason people choose careers in restaurants."

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She previously told Fox News Digital that "for years, full-service restaurant operators and their employees have worked together to preserve tipping because it works for servers. It supports higher earnings for workers and helps ensure restaurants remain places where people can build careers that fit their lives and long-term goals."

Beyond the financial concerns, some owners worry about what happens to the culture of hospitality itself.

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"There's no incentive for the servers to be attentive and give extra-good service," Vicki Parmelee, owner of Jumby Bay Island Grill in Jupiter, Florida, told Fox News Digital.

"And I think they might lose a little bit of motivation there."

Simms agreed with that.

"I like the tip system," he said. "I think it rewards people. It keeps people hustling for you."

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Taking away the enticement of working for tips would lead to "degrading service levels," Simms warned.

Parmelee, like Simms, is not convinced the trade-off is worth it.

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"I don't particularly care for that — and I don't think that the servers do either," Parmelee said. "I don't know. Some restaurants are trying that out. I'm not interested in doing that here."