Foodservice
Top stories summarized by our editors
11/16/2018

School-improvement plans do not focus enough on equity, according to a study by HCM Strategists and the Collaborative for Student Success. They analyzed data from 17 states and found that many state plans spoke about equity but did not explain steps schools should take to address inequities related to teacher quality, enrichment opportunities and curriculum.

11/16/2018

Two school districts in Georgia have been recognized for their efforts to serve locally produced food. Students at some of the schools also grow food in on-campus gardens that gets served in cafeterias -- an exercise that Pam Boyd, nutrition director, says helps teach students about the origins of their food.

11/16/2018

Bloody Mary recipes tend to vary widely from bar to bar, much more than many other cocktails, Emily Saladino writes. The first step for bartenders creating their own versions should be to use restraint and make sure flavors are layered and not all over each other, she writes.

Full Story:
VinePair
More Summaries:
Emily Saladino
11/16/2018

Panera Bread will offer breakfast delivery from 381 restaurants by the end of the year, in markets including Washington, D.C., Dallas and Chicago, the company said. Digital channels now account for about one-third of Panera's total sales and breakfast delivery is expected to drive further growth.

More Summaries:
Panera Bread
11/16/2018

Chili's Grill & Bar has opened its apprenticeship program to men and women transitioning from the military into civilian life. The program, created with a federal grant and partnerships with groups including the National Restaurant Association Educational Foundation, pays participants a salary while they train for supervisory jobs.

11/16/2018

McDonald's has added Dasani bottled water as a Happy Meal beverage option and removed artificial ingredients from the Yoplait Go-Gurt that comes with the meal, the company said Thursday. The latest moves toward healthier kids' fare follows bigger changes launched earlier this year.

More Summaries:
McDonald, Dasani
11/16/2018

Defining a brand that resonates with consumers and inspires customer loyalty is crucial in the competitive restaurant environment, writes Franchise Growth Solutions founder Gary Occhiogrosso. Consistency across advertising campaigns and marketing platforms is the key to building a strong brand.

Full Story:
Forbes
More Summaries:
Gary Occhiogrosso
11/16/2018

A Texas high school held a Thanksgiving lunch recently for students, families, first responders and other community members. Students from families living in poverty also received Thanksgiving gift baskets to take home and "snack packs" of food they can eat over the weekend or a long holiday break.

11/16/2018

Quality options for end-of-meal cocktails can help guests try something different and can increase per-check sales. "I find that a good by-the-glass dessert beverage list can really bump up a check average, especially if the price points on some are relatively low," said Christine Wright of New York's Hearth Restaurant.

11/16/2018

Creating a clean, transparent consomme involves first straining stock, chilling it and removing the cap of fat that floats to the surface. Slowly adding egg whites while constantly stirring over moderate heat forms a raft of proteins that collects any impurities that can be strained out before serving.

Full Story:
Houston Press