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.
Kroger's first standalone restaurant, Kitchen 1883, has gotten a positive reception since opening in Union, Ky., last month, and the retailer is also readying for the opening of its culinary innovation center. The moves are two examples of how Kroger's Hospitality Division and Culinary Innovation Team are driving foodservice growth for the company heading into 2018.
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.
Polar Seltzer has installed eight vending machines in the Boston area for a limited time so fans can purchase eight-ounce cans of the company's Seltzer Jr. products. Polar will donate the profits from the machines to the arts departments of local schools.
Private equity firm KKR will acquire Unilever's spreads unit for approximately $8 billion. The deal, which is expected to close in mid-2018, "marks a further step in reshaping and sharpening our portfolio for long-term growth," said Unilever CEO Paul Polman.
Following an approach from Campbell Soup and talks with another potential buyer, Snyder's-Lance is working with an investment bank to discuss its sale options, sources said. Snyder's-Lance is home to such brands as Pop Secret popcorn, Cape Cod chips and Snyder's pretzels, and its market capitalization value is approximately $3.82 billion.
Since last year, Sarah Fidler has been a flavor guru for Ben & Jerry's, where she spends much of her time developing potential flavors in the company's test kitchen. Among the role's biggest challenges is working on ten flavors with the knowledge that only one or two may make it into stores' freezer cases, she said.
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.
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.
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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