Last Updated on March 21, 2026 by Daily News Staff

Lu Lu, Temple University and Wangoo Lee, Hong Kong Polytechnic University

When restaurant customers order from self-service kiosks while a line forms behind them, they feel rushed, prompting them to buy less and stick to familiar items instead of browsing for something new, according to a recent study we published.

self-service kiosks

We found that businesses can reduce this pressure and increase satisfaction by revamping their system so that a single line of waiting customers leads to multiple kiosks. That way, customers feel less rushed because they aren’t the only ones who may be holding up the line.

We are experts in food and beverage marketing who research self-service technology. In recent years, many restaurants have adopted automated technology to streamline the menu ordering process and address staffing shortages. This ultimately gives customers more control over ordering, but an unintended consequence of this has seemed to be that it also makes them feel more responsibility for keeping the line that forms behind them moving, leading to rushed orders.

To understand what’s going on, we conducted three experiments in which we asked hundreds of participants to imagine waiting in line at a restaurant in a variety of scenarios. We found that most people do in fact feel pressured to order quickly when there’s a queue behind them. This resulted in hasty decisions and lower overall spending.

But we also found that retailers can mitigate this in one of two ways: by creating a single line serving several kiosks or by showing a pop-up message on the kiosk interface stating that the business takes full responsibility for any service delays during menu orders.

Our research reveals the social dynamics at play in do-it-yourself ordering and we believe offers valuable implications for designing a more effective and customer-friendly self-service process. It also alerts restaurant owners to the potential unintended consequences of switching to automated technology.

Lu Lu, Associate Professor of Sport, Tourism and Hospitality Management, Temple University and Wangoo Lee, Assistant Professor, Hong Kong Polytechnic University

This article is republished from The Conversation under a Creative Commons license. Read the original article.

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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Last Updated on March 20, 2026 by Daily News Staff

If you’re a chef under 30 with a dish that says something real about who you are, S.Pellegrino is officially calling.

The S.Pellegrino Young Chef Academy Competition has launched its seventh edition, opening applications worldwide starting February 16. The program is designed to identify and support the next generation of culinary talent—not just with a trophy at the end, but with mentorship, visibility, and a pathway into the global fine-dining conversation.

Applications are open for four months, closing June 9, 2026, through the official platform at sanpellegrinoyoungchefacademy.com.

More than a contest: a platform for young chefs

S.Pellegrino positions the Young Chef Academy as more than a competition. It’s a development pipeline—a way to help emerging chefs sharpen their voice, pressure-test their ideas, and connect with influential figures in gastronomy.

The Academy emphasizes three core judging elements throughout the process:

• Technical skill
• Creativity
• Personal belief

That last piece matters. This isn’t only about executing a perfect plate—it’s about what you stand for as a chef, and how that shows up in your food.

How the competition works

The competition divides applicants into 15 regions, with selections supported by ALMA, the International School of Italian Culinary Arts.

Here’s the flow:

1. Applications open (Feb. 16 to June 9, 2026)
2. Shortlisted candidates are selected within each region
3. Chefs compete in 15 Regional Finals
4. Regional winners advance to the Grand Finale

At the Grand Finale, finalists present their dishes to an international jury of renowned chefs.

Alongside the main title, participants can also compete for three collateral awards that recognize:

• Social responsibility
• Connection to culinary heritage
• Expression of personal belief through food

New this edition: mentorship that extends beyond the finale

One of the most interesting updates this year is a new mentorship initiative, aimed at reinforcing the Academy’s long-term commitment to supporting chefs beyond the competition cycle.

As part of that initiative, Ardy Ferguson (Global Winner of the 2024–25 edition) will complete a dedicated mentorship experience, spending three weeks working alongside two internationally recognized chefs who served on the previous jury:

• Julien Royer (Odette, Singapore)
• Jeremy Chan (Ikoyi, London)

Ferguson described the Academy as a career-shaping experience, noting that the continued learning opportunity is a way to keep pushing his craft and build on what the program offers.

Royer and Chan both emphasized what the competition is really testing: not only skill, but conviction—the ability to refine a vision and cook with individuality under pressure.

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What applicants need to submit

To apply, chefs under 30 are invited to submit a signature dish that reflects:

• Personal belief
• Technical skill
• Creativity

If you’ve been building a dish that tells your story—your background, your values, your obsession, your point of view—this is the moment the competition is designed for.

Key dates and link

• Applications open: February 16, 2026
• Applications close: June 9, 2026
• Apply / learn more: https://www.sanpellegrinoyoungchefacademy.com/

Source: PRNewswire

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.

To find more dessert ideas that satisfy chocolate lovers – and all your loved ones – visit Culinary.net.

Chocolate Easter Egg Cupcakes

Recipe adapted from A Classic Twist

Prep time: 30 minutes

Cook time: 15 minutes

Cupcakes:

• 1          cup all-purpose flour
  
• 1          cup sugar
  
• 1/3       cup cocoa powder
  
• 1          teaspoon baking soda
• 1/2       teaspoon baking powder
  
• 1/2       teaspoon salt
  
• 1          egg, at room temperature
  
• 1/2       cup buttermilk, at room temperature
  
• 1/2       cup hot water
  
• 1/4       cup vegetable oil
  
• 1          teaspoon vanilla extract

Frosting:

• 3          sticks unsalted butter, softened and cubed
  
• 3          cups powdered sugar, sifted
  
• 2-3       tablespoons milk
  
• 1          teaspoon pure vanilla extract
  
• 1          pinch salt
  
• 2-3       drops brown food coloring
  
•             egg-shaped chocolate-coated candies

1. To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
2. In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
4. Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
5. Divide evenly among cupcake liners.
6. Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
7. Cool cupcakes on wire rack.
8. To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
9. Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/