Yum Brands will increase the number of Taco Bell and KFC locations that offer delivery, a plan that starts with integrating point-of-sales systems and focusing on marketing efforts. About 70% of KFC's global restaurants will ultimately offer delivery, the company said.
School nutrition professionals in a Minnesota district plan menus that include healthy meals that children like to eat, including pizzas that are lower in sodium and breakfast for lunch. Nutrition Director Jennifer Walters says as students start eating healthy now, they can develop good habits in the future.
Starting in January, CIA students will prepare and serve dinner, cocktails and small bites at a forthcoming restaurant called Savor at the San Antonio campus. The menu will feature global cooking techniques and locally sourced ingredients in dishes such as grilled gulf shrimp with polenta, Berkshire pork schnitzel and honey-chili roasted chicken.
The recession, recovery and growing wealth inequality have fueled changes in the way consumers shop for food, according to The Hartman Group's recent report on low-income and value-oriented shoppers. Food sellers can better serve these customers by taking time to understand the way they plan, shop and dine, writes Laurie Demeritt.
McDonald's has begun working with suppliers in the 10 markets that supply 85% of the chain's beef to start reducing use of antibiotics. By the end of 2020, the chain will set goals for reduction in those markets and begin reporting progress in 2022.
Restaurants are spending money to make their venues and dishes more Instagram-worthy, but the image-driven social site is still far down on the list of the sources consumers turn to when making dining decisions, according to a YouGov survey. Friends and family are the most popular source, and online review sites, TV shows, Facebook and newspapers round out the top five.
Health and multicultural ingredients are increasingly hot topics of social media conversation, according to a report from Facebook's marketing research arm, Facebook IQ. "Focused on flavor, people are working to make healthy foods taste as good as classic favorites, replacing elements of traditional cuisines with health-conscious alternatives," the report said.
Six schools in a Virginia district continued to serve meals to students even though classes were canceled two days because of snow. "I think it is a valuable service that our parents and our children can benefit from, to come out and get a nutritious meal," said Ellen Craddock, the food nutrition director.
French pastry chefs are once again taking on the yearly challenge of baking and decorating buche de Noel cakes, in a nod to the Christmas Eve tradition of the Yule log. This year's sweet creations include a cake made with rare blue vanilla and embossed with chocolate foxes, a trompe-l'oeil take shaped like a cocoa pod and an intricate pine cone version complete with gilded pine nuts.
A champion of modern Mexican cuisine, chef Elena Reygadas serves ricotta-filled guava rolls alongside traditional white-and-black conchas at La Panaderia in Mexico City. "That's the new wave of modern Mexican restaurants, a mix of traditional and contemporary techniques without forgetting the most important thing: our roots," said Reygadas, who mixes Mexican ingredients with Italian and French cooking techniques at her restaurant, Rosetta.
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