🚀 Delaware’s Styrofoam Ban Is Shaping To-Go Innovation

Stop scheduling status update “check-ins”

56% of workers say scheduling a meeting is the only way to get information. With Jira, use AI to automatically add work from Slack, create subtasks, or attach relevant resources. So instead of scheduling a meeting, check the status in Jira. Easy.

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🍽️ What’s Cooking?

Pizza Box Ads from Border Patrol Spark Outrage at Georgia Restaurant

U.S. Customs and Border Protection has launched a recruitment campaign using pizza boxes, aiming to attract applicants with QR codes printed on packaging. The effort, timed with the SkillsUSA National Leadership & Skills Conference, included partnerships with local pizzerias in the Atlanta area.

But at Mojo Pizza N'Pub in Decatur, Georgia, the reaction was swift and negative. Staff say they were offered free boxes without being told they would carry Border Patrol messaging. When the shipment arrived, the team was upset by what they called an unwanted political message. The boxes were destroyed before they could be used.​ ​Read more.

🃏 Running a Smoother Kitchen

Use a Color Code for Cutting Boards and Tools

Assign colors to different prep categories—like red for raw meat, green for vegetables, and blue for fish. It helps reduce cross-contamination and speeds up training for new staff. Hang a quick-reference chart on the wall near prep stations to keep it top of mind.

🚀 Scaling Up

Philly’s Margarita Trend Is Driving Restaurant Foot Traffic

Philadelphia restaurants are leaning into margarita culture, with bars and bistros offering creative spins like jalapeño-infused blends and guava-based twists. The city’s rising demand for fresh, Instagram-worthy cocktails has helped some struggling spots bounce back. Restaurateurs are using this trend to expand happy hours and boost brand appeal. Read more.

🦾 Fresh Ideas

Delaware’s Styrofoam Ban Is Shaping To-Go Innovation

A law in Delaware bans Styrofoam containers for restaurants and food trucks. While some operators are concerned about cost, others are embracing the shift by switching to compostable or reusable packaging. It’s pushing kitchens to rethink how food travels—without compromising on quality or sustainability. ​Read more

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