Foodservice
Top stories summarized by our editors
9/21/2018

The newest Shake Shack restaurant in New York City's West Village neighborhood sits atop the chain's first Innovation Kitchen, where new recipes will be created. The eatery, which opened this week, features an expanded menu and will be the first Shake Shack location to test new menu items developed downstairs.

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Forbes
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Shake Shack, Shake Shack
9/21/2018

More than one-third of US consumers age 25 to 34 have consumed flavored sparkling water within the past three months, and beverage producers are stepping up with new natural flavors to meet demand. "The desire for unsweetened beverage options, along with consumer demand for more exotic flavors and unusual ingredients, is driving a trend toward more and more creative sparkling waters," said Mintel's Jenny Zegler.

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Mintel, Jenny Zegler
9/21/2018

Bacon is the most popular meat among consumers, and pork was the fastest-growing protein in the foodservice industry between 2011 and 2017, according to Datassential. Pork belly has also boomed on menus during the past decade, and other cuts shine at restaurants such as The Purple Pig in Chicago, which serves pig tail-stuffed piquillo peppers with popcorn and chicharrons.

9/21/2018

Don't cheat on a good tequila or substitute premade sour mix for fresh lime juice if you want your margarita to really shine, Emily Saladino writes. One mistake worth avoiding, she writes, is too much salt all the way around the rim.

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VinePair
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Emily Saladino
9/21/2018

Teams value CEOs who make brave shifts in strategy and focus on developing team members, writes Cheryl Bachelder, former CEO of Popeyes Louisiana Kitchen. Employees also want clear statements about your principles and values, as well as seeing how you live those even when pressured to act otherwise, she writes.

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SmartBrief/Leadership
9/21/2018

A growing wave of restaurant owners are focusing their efforts on breakfast and lunch, closing up before the dinner hour in an effort to achieve a better work-life balance. Modern daytime-only concepts offer high quality dishes created with the same care as an evening meal, but efficiency is key since checks are usually smaller in early parts of the day.

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Food & Wine online
9/21/2018

California legislation that would have banned middle and high schools from beginning before 8:30 a.m., as recommended by the American Academy of Pediatrics, has been rejected by Gov. Jerry Brown. Brown said in a veto message that the bill "is a one-size-fits-all approach that is opposed by teachers and school boards."

9/21/2018

Some schools that have adopted yoga programs are facing pushback amid concern that the practice has religious elements. In response to parental objections, a Georgia elementary school has eliminated the use of the "namaste" greeting in their yoga classes.

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The Atlantic online
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Georgia elementary school
9/21/2018

Quickserve chains grappling with hiring amid low unemployment, high turnover and fewer teens in the job market could find a rich field of prospective new employees among baby boomers on the cusp of retirement, Matt MacInnis writes. About 97% of people ages 55 to 72 are still active in the workforce, according to the Bureau of Labor Statistics.

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QSRWeb
9/21/2018

Restaurants are in a competition for talented employees that's only going to grow more fierce as the tight labor market continues, said Gene Lee, president and CEO of Darden Restaurants. "Brands that can hire, train and retain front-line employees to bring their brands to life are going to win," he said.

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Darden Restaurants, Gene Lee