Foodservice
Top stories summarized by our editors
4/27/2017

Buffalo Wild Wings outlined a plan Wednesday to cut up to $50 million in costs over the next two years and shore up the bottom line after reporting a drop in quarterly profits. Some of the savings will come from more efficient scheduling and minimizing food waste, and the chain has also expanded the number of restaurants it will sell to franchisees from 60 to 80.

More Summaries:
Buffalo Wild Wings
4/27/2017

Students at the Mergenthaler Vocational Technical High School in Baltimore recently opened a "pop up" restaurant called Noisy Burger. Students, who designed the menu, logo and recipes, say the restaurant -- open through May 2 -- offered an opportunity to learn more about careers in the restaurant business.

Full Story:
The Baltimore Sun
4/27/2017

As the name implies, there's a little bit of everything from the market in these crispy handhelds -- carrot salad, harissa, tuna, potatoes and machouia, made from blistered tomatoes, peppers and onions.

Full Story:
ciaprochef.com
4/27/2017

Since discovering the joys of Canada's national dish, chefs have gone to great lengths to reinvent it. Here are two methods to recreate the classic in all its glory from scratch -- one using traditional methods and the other using modernist.

Full Story:
chefsteps.com
4/27/2017

Some 86% of meal-kit consumers say they would like dessert options with their kit purchases, Nielsen data reveal, and SoBakeable aims to meet that desire with the debut of its dessert kit subscription product. The service offers pre-portioned ingredients with easy-to-follow recipe cards and a companion app with how-to videos.

More Summaries:
Nielsen
4/27/2017

Gateau Basque is a traditional Basque country pie that uses cherry preserves instead of fresh fruit, which means it can be made any time of year. Preserves or jam can stand in for fresh fruit in just about any pie as long as it is double-crusted -- the preserves will dry out too much if the top is open.

Full Story:
Saveur.com
4/27/2017

Take-and-bake pizza chain Papa Murphy's will test delivery through Amazon Restaurants at seven eateries in the Seattle and Portland, Ore., markets. Amazon Prime members can place orders online or via the mobile app, and the company is also exploring other third-party partnerships to expand delivery to more locations.

More Summaries:
Papa Murphy, Amazon
4/27/2017

Lynhall, a new culinary project set to launch in Minneapolis this summer, will combine a cafe and an incubator for food startups in an 11,500-square-foot space. Local chefs will create the menu for the cafe, and the project will also include a kitchen TV studio.

4/27/2017

Del Frisco's Restaurant Group is working with Bain Consulting to create better distinctions between its three restaurant chains, Del Frisco's Double Eagle Steak House, Del Frisco's Grille and Sullivan's Steakhouse. Del Frisco's Grille is testing a new menu slated to debut at all locations later this year, the company said.

4/27/2017

Third-party delivery partnerships can help restaurants boost revenue, but they also come with liability issues that operators need to consider, write lawyers Damien Orato and Suzanne Singer. They offer a primer for restaurants looking to protect themselves while launching third-party delivery.