Time Out Group will expand its food hall concept to the US next year, after building the business model in Portugal for four years. The first US location, slated to open in Miami Beach, will include 17 concepts from local chefs and food halls will follow in Boston, Chicago and New York later in 2019.
Middle-school students in a North Carolina school district recently taste-tested breakfast pizzas that could soon appear on cafeteria menus. The exercise was part of the National School Lunch Week celebration, which school child nutrition services manager Emma Hutchinson said was an opportunity to celebrate good food and get student feedback.
From Concept to Shelf is a deep dive into design thinking, customer research, lean launch methodologies and innovative packaging that will help you break through the clutter of a crowded retail environment. You'll walk away from the course with a strategic execution plan ready to put into action and a pitch-worthy presentation you can take to partners, funders and distribution-chain decision-makers. Join us in Napa Nov. 30-Dec. 1, 2018 with food expert and lead faculty Chris Cornyn and guest speakers from the industry's most successful food businesses! Apply and pay by Oct. 22 and receive 25% off individual tuition or 20% off team of two tuition rate.
You can prevent meetings from disrupting your day by determining if you need to attend, whether the information could be exchanged electronically or if someone else could go in your place, writes Scott Matteson. If attendance is required, hold fast to the agenda and keep yourself on schedule by lining up your meetings consecutively, he writes.
Daphne's has acquired the 12-unit Noon Mediterranean chain out of bankruptcy, and Daphne's parent Elite Restaurant Group of Los Angeles plans to rebrand the restaurants as Daphne's but keep Noon's build-your-own bowl format. Noon launched in Texas seven years ago as VertsKebap, and also has locations in Pennsylvania and Massachusetts.
Restaurants face challenges and higher costs in their efforts to become more sustainable, from investments in equipment and systems to training employees. Executives from Asian Box, CoreLife Eatery and Flatbread Grill shared their experience and advice in a recent panel.
About 15,000 students in Oklahoma were served after-school meals in October 2017 -- up 121% from the year before -- according to a study by the Food Research and Action Center. Officials attribute the spike, in part, to a new Welcome Table program, in which students receive free meals and spend time with mentors.
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