Foodservice
Top stories summarized by our editors
1/21/2020

The Trump administration has proposed changes relaxing nutrition standards under the Healthy, Hunger-Free Kids Act of 2010, permitting schools to reduce fruit servings in breakfasts, offer burgers or pizzas as a la carte food items and provide potatoes as a daily vegetable. The proposed rules, which US Agriculture Secretary Sonny Perdue said seek to curb food waste and paperwork, may encourage youths to opt for foods with increased calories, according to the Center for Science in the Public Interest.

1/21/2020

Several casual dining chains have created fast-casual concepts in an effort to stay competitive, including sibling chains Applebee's and IHOP. Outback Steakhouse and Cheesecake Factory are also experimenting with spinoff fast-casual formats.

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CNBC
1/21/2020

Before launching Larabar, Lara Merriken spent two years stocking shelves at Whole Foods, observing how new products were marketed and techniques for introducing them to consumers. Eventually, a store buyer offered her a chance to stock her bars on store shelves, and Larabar hit its five-year targets within a year of launching.

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Entrepreneur online
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Whole Foods, Lara Merriken
1/21/2020

The popularity of kimchi and kombucha has surged on US menus over the past four years, and consumers' interest in the flavor and health benefits of fermentation is spurring chefs to use the technique in dishes ranging from rice bowls to ice cream. "There's an element of balance that you get through fermentation, so diners might not know that the component on the sandwich taking it to the next level is fermented, but they know that they prefer that version," Datassential's Claire Conaghan said.

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Flavor & The Menu
1/21/2020

Negative comments seem to stick with us more than praise, writes Michael McKinney, which means we must be able to see problems from different perspectives and be careful when giving negative feedback to team members. "Positive emotions broaden your perspective and enable you to build skills that help you flourish both personally and professionally," say authors John Tierney and Roy Baumeister.

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Leadership Now
1/21/2020

Thinking quickly, supporting innovation and focusing on strategy are three of five traits of effective change leaders, according to research conducted by Joseph Folkman's firm. Leaders must also be able to see the big picture and inspire their team, he writes, and their effectiveness multiplies when team members are confident in their organization's success.

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Forbes
1/21/2020

Fla. non-profit The Friendship Circle last week opened a Mediterranean fast-casual restaurant called The Friendship Cafe to offer on-the-job kitchen training for adults with developmental disabilities under head chef Yoram Getter. The cafe currently employs 10 people with disabilities and pays them the same wages as other staff performing similar tasks.

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The Friendship Cafe
1/21/2020

The Pie Hole launched as a fast-casual concept in Southern California in 2011, selling coffee and pies baked in a central commissary, and the chain has grown in multiple channels including catering and online sales. "You need to remain relevant and meet your customers where they are. You can't assume you can get them to find parking and walk into the restaurant," founder and CEO Sean Brennan said.

1/21/2020

Students in two elementary schools in a Washington state district are eating breakfast in the classroom through a pilot program that started in December. The program is aimed at increasing breakfast participation to at least 70% of students who receive free and reduced-price lunches.

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Washington
1/21/2020

A group of Kentucky high-school students in the English as a second language program have shared their favorite traditional recipes for a cookbook, "Envision Equity Special Edition: Student Stories & Recipes From Around the World." The book is available for free online and showcases students' cultural backgrounds and personal stories, plus recipes for dishes such as baklava and arroz con leche.