Wingstop is in urban growth mode with plans to open 25 New York City eateries that will be a mix of ghost kitchens and brick-and-mortar restaurants, CEO Charlie Morrison said. The chain now boasts 15 ghost kitchens around the world, and the first one in Manhattan is slated to launch in the coming weeks.
High-school students in the Olympia School District in Washington state grow vegetables used in the child nutrition program -- on a 15-acre farm owned by the district -- as part of the Freedom Farmers program. The students, who earn agricultural science, civics and elective course credits, produce about 5% of the district's produce each year.
Parker Middle School in Massachusetts' Chelmsford Public Schools has overhauled its school cafeteria and named it the "The Hungry Lion Cafe," featuring a typical lunch line, a salad bar, deli line, and a pizza and chicken wing line with other snack foods available. Nancy Antolini, the district's nutrition director and president-elect of the School Nutrition Association of Massachusetts, said the redesigned cafeteria and kitchen -- equipped with many new appliances -- will operate more efficiently and allow for more made-from-scratch menu options.
This beautiful, hearty and healthy Mediterranean grain bowl is inspired by the amazing flavors of the North African Mediterranean. This delicious lunch or dinner is full of hearty whole grains -- farro and quinoa -- paired with a myriad of flavor-packed components, including a chermoula vinaigrette, crispy za'atar chickpeas, marinated olives, tuna confit, and zaalouk, a Moroccan salad of cooked eggplants and tomatoes.
Padron peppers are a mild variety of capsicum peppers from Padron in Spain's northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious blistered Padron peppers with romesco are terrific served as a classic tapa or they can be served as a shared appetizer.
The Tunisian market sandwich is one of the best secrets of the Mediterranean kitchen! Filled with harissa, carrot salad, tuna confit, potatoes, hard-boiled egg and mechouia (a Tunisian charred vegetable dish), the sandwich offers complex, flavor-packed bites.
Pesto trapanese is a bright and fresh Sicilian pesto made with tomatoes, basil, garlic, almonds, chiles and olive oil. This pesto trapanese is served over whole grain pasta and paired with broccoli rabe and blistered tomatoes. Feel free to pair this with your favorite seasonal vegetables.
McDonald's reported a 25.9% increase in US second-quarter same-store sales compared to the same period last year and a 14.9% rise over the second quarter of 2019. Price increases helped fuel the growth, as did the popularity of the chain's new chicken sandwich and a digital marketing effort in partnership with K-pop band BTS.
Starbucks' purchasing strategy means it won't have to raise menu prices despite a surge in commodity coffee prices related to bad weather in the growing regions of Brazil, CEO Kevin Johnson said. "It gives us a significant advantage relative to our competitors who, if they don't buy this far in advance, will certainly not have that cost structure that we put in place," Johnson said.
The pandemic has stressed the need for restaurant operators to listen with all of their senses and allow people to express the multitude of feelings that come up during tough times, Shake Shack founder and Union Square Hospitality Group Danny Meyer said in a video interview with Forbes. Meyer reflects on lessons learned while building his company and looks ahead to offer perspectives on the future of the industry.
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