Starbucks is expanding its licensing deal with Mexico City-based Alsea, which will take on expansion rights in Belgium, France, Luxembourg and the Netherlands. The deal is expected to bring faster growth in the four European countries and free up corporate resources to focus on bigger markets including the US and China.
About 400 students from Knox County schools in Tennessee participated in a food-tasting event designed to give the district feedback as they consider menu changes. Brett Foster, the district's executive director of school nutrition, said, "They're our customers, so we definitely care what they think."
Conversations are conduits of influence, so we should use them to build up others and spark positive solutions to project or interpersonal work problems, writes Cheri Torres. Instead of getting frustrated, try asking open-ended questions when you see a colleague is frustrated or when a problem is complex and seems intractable.
VeganBurg, a San Francisco-based vegan fast-casual concept, plans to open 300 franchise locations in California, the company said. The company's first restaurant opened in 2010 and it has since added four locations in Singapore.
Restaurant and entertainment entrepreneur Tilman Fertitta, the owner of Landry's, has proposed a merger of his Golden Nugget Casinos with Caesars Entertainment, sources said. Caesars, which operates 49 casinos, is focused on expanding in emerging markets and growing its investment in sports betting in the US.
Canada leads the list of global markets where there's room for US restaurant chains to grow, with a per-capita GDP that ranks third after the US and Australia. The Philippines, China, Mexico and Kuwait also have growth potential.
Finding, hiring and retaining talented employees is always a challenge and restaurant operators can take steps to improve their chances, Mike Ganino writes. Operators need to promote themselves and sell the job rather than expecting candidates to find them, he advises.
Students in Lake Tahoe Unified School District's elementary schools are participating in California's Harvest of the Month program. Each month, students get to sample an in-season fruit or vegetable grown in the state and vote if they would like it to be added to the school menu.
Cuts of meat from more mature animals are adding new depths of flavor to dishes like the rib steak at Bodega El Capricho in Spain sourced from a 6-year-old ox and dry aged for around 120 days. At Lantern in Chapel Hill, N.C., chef Andrea Reusing often uses retired dairy cows for her beef meals and sources hens past their laying years for a rich broth and dumplings dish.
Chef Dante Gonzales has introduced DFC Ghost Kitchen, a delivery-and-pickup service in Los Angeles that specializes in fried chicken. He calls on memories of his grandmother to make items like chicken tenders coated in a granola made of Cheerios, Swedish crackers, Rice Krispies and hemp seeds.
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