Foodservice
Top stories summarized by our editors
12/15/2017

McDonald's franchisee Nick Karavites will close his rock-n-roll themed restaurant and tourist attraction in Chicago for remodeling this month. The revamped eatery will replace music memorabilia with self-order kiosks, solar panels and other modern touches as part of the chain's plan to update 14,000 US units over the next few years.

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McDonald
12/15/2017

Education leaders in states where natural disasters have resulted in missed school days -- affecting about 9 million students -- are working to address the issue. Some have expanded the school day or shortened holiday breaks, while others are seeking testing waivers.

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National Public Radio
12/15/2017

More diners are showing an interest in international foods that go beyond what has typically been featured in US restaurants, such as the cheesy Georgian flat bread called kachapuri served at Narcbar, writes Bret Thorn. Other up-and-coming global foods include a Mexican style of ceviche called aguachile and Vietnamese banh mì.

12/15/2017

Finishing al dente pasta in a pan of sauce can lead to overcooking, writes Alex Delany. To get the perfect al dente texture on the plate, it is best to transfer the noodles to the sauce pan about three minutes prior to them becoming al dente.

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Bon Appetit online
12/15/2017

People often go awry when making an Irish Coffee by filling too big of a mug with java, which throws the drink ratio off, according to Jillian Vose of The Dead Rabbit in New York. "If you can do anything to alleviate screwing this drink up, use a six-ounce glass," Vose said.

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Punch
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Irish Coffee
12/15/2017

Restaurants can take several steps to prevent sexual harassment in the workplace, starting with establishing a zero-tolerance policy that's clearly outlined in the handbook and discussed during orientation, says Michele Lange, training director for Habit Restaurants. Management training and a channel for anonymous reporting are also useful.

12/15/2017

Competitive value menus and consumer demand for experiences are among the trends expected to heat up in the quickserve segment next year. Indulgent dishes made with healthy and local ingredients will arise as a compromise for diners who want to feel better about treating themselves, says New England Consulting Group CEO Gary Stibel.

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QSR online
12/15/2017

School officials in an Arkansas district have started the Every Kid Every Day program to help ensure all students receive the same meal, regardless of meal debt. The effort includes seeking donations from the public and selling T-shirts, pullovers and other items to help raise money.

12/15/2017

Educators, volunteers and some students at a Minnesota school are working to close the food-insecurity gap on the weekends. The Wildcat Backpack Program launched this year and provides nonperishable snacks to students.

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food insecurity
12/15/2017

A UK study in the Archives of Disease in Childhood showed that youths who ate one or more takeout meals weekly had significantly increased LDL cholesterol, total cholesterol, fat mass index and sum of skinfolds -- which are risk markers for chronic diseases -- compared with peers who ate fewer or didn't eat takeout meals. The findings also showed significantly more frequent takeout meal consumption among boys and those from lower socioeconomic groups.

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LDL cholesterol