Consumers' growing interest in plant-based foods is a positive for 35-unit Veggie Grill, CEO Steve Heeley says. He talks about the reasons behind the rise of the trend and dishes on Veggie Grill's growth plans.
"Fusebiquity" is the art of infusing familiar menu standards with exotic global flavors and ingredients, Datassential founder Jack Li said. Items like Wendy's fries topped with cheddar, jalapenos and ghost pepper sauce give restaurants a way to introduce consumers to new flavors and feed Gen Z's craving for something different, he said.
An Alabama school district is serving fresh fruit from local farmers during October to mark Farm-to-School Month, including freshly harvested apples and peaches. "[O]nce the farm to school connection is made, the benefits are plentiful," said Don Wombles, Alabama's farm-to-school coordinator.
Women are making their mark in the confectionery industry this year with industry award recognition and unprecedented gains in the C-suite, according to a Candy Industry blog post. "As more women take over leadership roles, there are more of them around to mentor others and to push for even more women to rise up the ranks," it states.
Harbinger Investments took in $21.7 million in a second funding round for its Colorado-based fund that showcases female-led startups such as 4th & Heart and Once Upon a Farm. This is the second investment round in three years for the fund and brings the firm's total asset value to $27.8 million.
A new wave of chefs are changing the face of Chinese food in the US with stylish restaurants that focus on hyper-specific genres or regions like Sichuan-style dry pot or Cajun-Chinese crawfish boils. As a result of Americans' growing familiarity with regional Chinese food, chef Lucas Sin has dedicated himself to exploring opportunities in the fast-casual realm with a concept called Junzi Kitchen, which launched in New Haven, Conn., and now has three New York locations.
Alcohol-free cocktails, mainstream Filipino cuisine, more dishes featuring goat and customizable app-based menus are among the food trends chef and restaurant consultant Greg Baker predicts will define the coming year. He also anticipates fewer fine-casual restaurants as chefs bet on quick-service and fast-casual concepts amid high labor costs and rising rents.
The ancient practice of fermenting wine in amphora -- clay vessels first employed by vintners in the country now known as Georgia -- is making a comeback around the world. Clay provides a middle ground between aging in stainless steel, which imparts no flavor to the wine, and oak, which adds tannins to the juice and allows oxygenation, according to Wine Enthusiast.
The Valle d'Aosta, situated in the Italian Alps and the country's smallest winegrowing region at just 750 acres, offers an impressive array of grapes and styles, Robert Camuto writes. While much of the wine produced there is meant for local consumption, a few pioneering wineries such as Ermes Pavese are exporting to the US, and many Valle d'Aosta wines "have been outstanding in Wine Spectator blind tastings, showing a great mix of fruit, freshness and complexity," he writes.
Gruner Veltliner, a dry white wine produced almost exclusively in Austria, has garnered cache among some wine lovers as a sophisticated alternative to sauvignon blanc, writes Alexandra Schwarz-Goerlich. But rapidly increasing temperatures widely attributed to climate change are putting the vintage at risk by negatively affecting their sugar and alcohol content, she adds.