Foodservice
Top stories summarized by our editors
5/21/2018

The recession years took a toll on the number of independent eateries in the US, but the strongest players were left standing, said NPD Group's Warren Solochek. "They're doing a better job because they're doing something unique, they're doing something different," he said.

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NPD Group, Warren Solochek
5/21/2018

US Education Secretary Betsy DeVos is scheduled to testify Tuesday before the House education committee. This blog post highlights five topics that could be raised during her testimony, including the Every Student Succeeds Act, civil rights and school safety.

5/21/2018

The way to make America's startups more diverse is to get more women and minorities onto the capitalization table at the beginning of a company's life, according to entrepreneur and investor Sarah Kunst. "Founders should make sure to look for co-founders, advisers, employees and angels who are from varied backgrounds, a smart move given that diverse teams are smarter," she writes.

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Sarah Kunst
5/21/2018

Restaurants are feeding consumers' growing demand for sustainable seafood, making it a top menu trend this year, according to the National Restaurant Association's 2018 sustainability report. At Pacific Catch West Coast Fish House, all of the seafood on the menu is sustainable, and it's a selling point on the restaurant's website and social media pages, said sustainability director Jennifer Bushman.

5/21/2018

A bountiful array of new plant-based entrees including burgers, sausages and scrambled eggs were on display at the National Restaurant Association's annual show in Chicago. Other hot trends and topics this year include sustainable packaging, recruiting in a tight labor market and the rise of Gen Z.

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Restaurant Business
5/21/2018

Immigrant Randy Kissoondath started as a dishwasher at a Minneapolis eatery in the 1970s before putting his skills to work making booths and other interior fixtures for restaurants. Today, his son Bert carries on the family business, Randy's Booth Co., which counts local eateries and regional chains including Country Kitchen and Perkins among its customers.

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Bert, Perkins
5/21/2018

With summer heat on the way, many bartenders are creating cocktails with lower alcohol content to stay refreshing, and also to lessen the risk of overindulgence. "You're not doing anyone any favors, including yourself, by taking their knees out from under them with one drink," said Phoebe Esmon, cocktail director at Curate and Nightbell in Asheville, N.C.

5/21/2018

School nutrition professionals in a Georgia district are preparing to start this year's summer meal program, Seamless Summer Option. Meals will be provided to students at certain sites, at summer programs and via a mobile bus.

5/21/2018

A gluten-free diet does not guarantee good nutrition as some gluten-free products are highly processed and may not be fortified with nutrients like regular foods, registered dietitian Cheryl Harris writes. Finding gluten-free foods to replace old favorites can be a first step in following the diet, but Harris also recommends eating more naturally gluten-free foods such as healthy fats, fish, vegetables and fruits.

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Cheryl Harris
5/21/2018

Exotic game like antelope, wild boar and ostrich is drawing in customers to British Beer Company, where Chef James Gibney constructs a rich chili of meats simmered in a stout beer, roasted corn and red kidney beans. Diners in New Orleans can try backstrap venison seasoned with cayenne and turmeric, which is served alongside a confit of baby potatoes at Sac-a-Lait.

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