Mementos of KFC founder Colonel Sanders are omnipresent in the company's Louisville, Ky., offices, feeding the brand's recent attention-getting marketing campaigns, which have included putting Sanders' likeness on a bearskin rug. "Everything we do here kind of goes back to our founder, Colonel Sanders, who was this feisty, do-whatever-he-could-to-sell-fried-chicken" type of person, marketing chief Andrea Zahumensky said.
The Springdale School District in Arkansas has reduced sodium in student meals by 11% by working with the University of Arkansas for Medical Sciences. The school district also has tried to buy foods lower in sodium and is offering high-sodium foods less often.
Noodles & Co. booked a 3.7% rise in same-store sales last year, fueled in large part by a new menu that included the introduction of Zoodles -- noodles made from zucchini. The health aspects of replacing pasta with a vegetable resonated with customers and brought former patrons back, CEO Dave Boennighausen said.
Smalls Holding will debut a concept this summer in Baton Rouge, La., called Smalls Sliders, which will be housed in a former shipping container. The restaurant's menu will feature sliders, fries and shakes, and the location will offer patio seating and drive-thru and walk-up windows.
Smoke's Poutinerie founder and CEO Ryan Smolkin has grown the Canada-based chain to more than 150 North American units, with a focus on themed entertainment. "We're not a restaurant. We're an entertainment company. We're more than fries, curds and gravy," he said.
The Florida nonprofit Mobile School Pantry is delivering fresh fruits and vegetables to families at seven schools in Broward County. The mobile pantry visits areas that are in food deserts, where it's not easy for families to get to grocery stores.
A bill in the Illinois General Assembly would allow some Supplemental Nutrition Assistance Program recipients to use the benefits at certified restaurants. The bill would create a Restaurant Meals Program within SNAP available to the elderly, people with disabilities, and those who are homeless and their spouses.
Braised sauerkraut and meats are the starring players in the classic Alsatian dish choucroute garnie, which chefs are reinterpreting for modern menus. Chicago's Funkenhausen serves a surf and turf variation with seared scallops and short rib ragout, while Nico in Charleston, S.C., serves a version with pork shoulder brined with juniper, riesling and other aromatics.
A new crop of restaurants in Helsinki are celebrating Finnish ingredients in cutting-edge cuisine. Ora's menu includes a dish of Arctic turnip rolled around a filling of whitefish, while Inari calls on the Finnish and Korean-American backgrounds of its founders for dishes like Korean rice cakes in a mussel broth.
Chefs are elevating hot dogs and sausages by using a wider range of proteins -- including vegan options -- and toppings inspired by global cuisines. Chicago's The Duck Inn offers an all-natural beef and duck fat hot dog in a hog casing, while Beelman's in Los Angeles serves a vegan hot dog with toppings inspired by a Vietnamese banh mi sandwich.
- Page 1