Martha Stewart added "restaurateur" to her lengthy resume at age 80 with the opening of The Bedford by Martha Stewart in Las Vegas. At a recent conference, Stewart talked about how her career touched on so many aspects of the food world and shared the lessons she has learned from finally jumping into the restaurant business.

McDonald's will introduce two new and spicier versions of its McCrispy chicken sandwich at select locations next week, and it's also bringing back the popular Oreo Frappe. Both of the new sandwiches top the familiar McCrispy with creamy Cajun ranch sauce and Applewood smoked bacon -- the difference is the Bacon Cajun Ranch Deluxe is served with lettuce and tomato instead of pickles.

Chick-fil-A invested $26 million in employee scholarships last year, setting a new record for a program the chain started more than 50 years ago. "Creating greater access to education is one of the best ways Chick-fil-A serves communities," CEO Andrew Cathy said.

The quality of the food and drink at eatertainment venues is just as important as the games and amusements, according to executives from players including Alamo Drafthouse Cinema, Puttshack and Pinstripes who shared insights at a recent conference. "I love to hear people say the food was so good, I would come back just to eat," said Joe Vrankin, CEO of Puttshack, which features dishes like grilled octopus and Mediterranean lamb skewers on its "upscale casual" menu.

Several Chicago chefs and restaurateurs have made waste reduction and sustainability a focus of their day-to-day operations, including chef Rodolfo Cuadros, whose zero-waste focus at his three restaurants starts with sourcing local, seasonal produce. Chef David Wakefield of Farm Bar uses preservation techniques like fermenting, salting and smoking to extend the life of ingredients, and staff in chef Damarr Brown's kitchen at Virtue are constantly thinking of ways to upcycle ingredients that might otherwise go to waste.

Too much positivity in business in the form of "Usula Upbeat" type employees who engage in wishful thinking can make leaders miss emerging dangers, writes Adam Hanft, CEO of Hanft Ideas, who recommends balancing optimists with some "Debbie Downers." "We must widen our definition of diversity so those who are genetically wired to fight rose-colored cognition have a visible and honored place in the enterprise," Hanft asserts.

Lobster steam buns, filet mignon and halibut draw locals and tourists to the Skogen Kitchen in Custer, S.D., population 1,900. Chef Joseph Raney and general manager Eliza Bellard attribute their success to the restaurant's proximity to Mount Rushmore, the Crazy Horse Memorial and the Black Hills, and to their purchase of the building, which allows "calmer and smarter decisions," Raney says.

Innovative dips can keep fries fresh, with trending tweaks to classic sauces or a complete presentation overhaul, such as dip ramekins set in small wooden boards or mix-and-match fry-dip combinations. Ideas for familiar flavors with bold additions include harissa hollandaise, Calabrian chile tzatziki and smoked cheddar-green peppercorn aioli.