The Cheesecake Factory opened its first Canadian location last week in a Toronto mall that draws 18 million annual visitors. Calls for reservations began coming in when news of the planned restaurant broke last spring, and the chain's popularity with Canadians visiting the US has the company confident of success, said spokeswoman Alethea Rowe.
Educators in a recent meeting with Education Secretary Betsy DeVos expressed concerns about existing guidance concerning discipline policies that have disproportionate effects on some student groups. The meeting has prompted concern from civil rights advocates.
More students at a Wisconsin elementary school are eating breakfast since school nutrition professionals launched the Breakfast in the Classroom. During September and October, the school served 10,301 meals, compared with 2,836 during the same time last year.
The wide variety of Thanksgiving stuffing exemplifies the diversity of America, writes Tim Carman. The holiday staple takes many forms across the country, like Asian-inspired mixtures of Chinese sausage and rice, oyster stuffing in the Midwest, Southern cornbread dressing and Italian-style stuffing made with sweet and hot Italian sausage and Parmesan.
Stinky tofu, or fermented bean curd, has its roots in Chinese culture and today is served steamed, fried or cooked in soup. At the Dai Family House of Unique Stink in Taipei, the cuisine is served in myriad ways, including steamed and topped with enoki, green onion and shiitake mushrooms atop broth and edamame.
The Tippling Club restaurant in Singapore has created an edible menu featuring a dozen gummy bears to represent the flavors of drinks it offers. Guests get a bag of the gummies and can choose their drink from there.
Ambitious restaurant professionals learn skills that can translate well if they leave the industry for other fields, writes David Flaherty, the Washington State Wine Commission's marketing director. "Many companies, especially those that service the hospitality industry, keep a close eye out for talented expatriates looking to leave the restaurant island," he writes.
Around 90% of the more than one million US restaurants have 50 or fewer employees and 70% are single-unit eateries, according to NRA data. The web gives small restaurants the tools to compete with big chains, with shareable, informative content that authentically represents the qualities that make the restaurant unique, writes Project Macro's Arthur Gibbs.
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