Industry News
Foodservice
Top stories summarized by our editors
10/19/2020

Massachusetts school nutrition professionals are among the school staff highlighted in this article as ensuring that schools operate safely and meet the needs of students during the coronavirus pandemic. Heather Baril, director of School Nutrition at North Attleboro Public Schools, says the need was so great that her department began feeding the community, distributing 1,350 produce boxes to families over the summer and supplying meals at senior centers and the YMCA.

10/19/2020

As the founder of German wine tourism firm BottleStops, Jerome Hainz conducts guided visits in English of wineries and tasting rooms in Rheinhessen, known for its riesling and the largest of the country's 13 growing regions, as well as in its Mosel and Rheingau regions. The Rhine River valley confers unique qualities to German wines, explained Hainz, as "you have the river at the bottom, shade of the forest at the top of the mountain, river that reflects light, a slope that collects warm sunlight."

Full Story:
The Local (Germany)
10/19/2020

New York City bartenders say the era of outdoor seating has been accompanied by an uptick of warm drink orders, which usually don't jump until December, and that this in turn has prompted new interpretations of the hot toddy plus more warm beverage varieties. Hunky Dory in Brooklyn serves a hot toddy featuring turmeric syrup and sherry while Dante NYC's Blue Blazer is a flaming whiskey-based drink meant for sharing between two vessels.

10/19/2020

Ravneet Gill's new book, "The Pastry Chef's Guide: The Secret to Successful Baking Every Time," includes the British pastry chef's recipe for what she deems the "perfect" chocolate chip cookie. The recipe calls for a blend of two sugars in the dough, which should be rolled into balls and chilled before baking to achieve a domed shape in the finished cookies.

More Summaries:
Ravneet Gill
10/19/2020

Schools in Illinois faced a shortage of school nurses even before the coronavirus pandemic, which has increased their workload. Many nurses say they worked with school administrators to establish a plan to safely return to campus, including daily wellness checks and creating a quarantine area where students can be seen by a nurse.

10/19/2020

South Carolina-based "better breakfast" concept Eggs Up Grill started adding mimosas to the menu in early March and plans to offer alcoholic beverages in 30 of its restaurants by the end of next month, CEO Ricky Richardson said. The chain, which has 43 units in four states, expects alcoholic beverages to account for 5% of sales after they expand into more locations.

10/19/2020

The founders of the Topgolf chain launched the Puttshack mini-golf and dining concept in London two years ago, and they plan to bring it to the US with a location opening in Atlanta next year. The 25,000-square-foot spot will feature four mini-golf courses, a full bar and a rooftop patio, and a design that lends itself to social distancing, Puttshack CEO Joe Vrankin said.

More Summaries:
Topgolf
10/19/2020

Restaurant sales grew 2.1% in September compared to the previous month, slower than the growth achieved in July and August, and raising concerns about the pace of recovery heading into the winter months. The National Restaurant Association shared an industry outlook and, in a recent webinar, the association's Restaurant Law Center offered perspectives on the issues at stake in the upcoming election.

Full Story:
QSR magazine
More Summaries:
Restaurant Law Center
10/19/2020

Chicago's two-unit fast-casual Antique Taco has figured out new ways to maximize its spaces to stay afloat during the pandemic. At one restaurant, the parking lot has become a retro drive-in and the upstairs event space has been refitted as a dining room that seats 40 under the city's capacity restrictions.

10/19/2020

A group of independent restaurant chefs in Chicago put aside rivalries and joined forces to help each other weather the pandemic. The "Let's Talk" group has expanded to other cities since launching in the spring and now includes 25 female chefs in Chicago, whose brainstorming sessions have led to collaborative projects like a takeout and delivery dinner series that features food from four participating restaurants each week.